Meaty Vegan Meatballs (Gluten-Free)

Ingredients

• 2 cups TVP chunks
• 3 cups vegetable broth ((hot))
• 1/4 cup nutritional yeast
• 1/4 cup water
• 2 tbsp vegan Worcestershire sauce
• 4 tsp white miso
• 1 small shallot (chopped)
• 2 cloves of garlic (roughly chopped)
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1 tsp sugar
• 2 tsp gluten-free dark soy sauce ((optional, for color))
• 2 tsp beetroot powder ((optional, for color))
• 1/3 cup chopped fresh parsley
• 2 tbsp psyllium husk powder

Instructions

1. 1

   Rehydrate the TVP. Add the TVP chunks to a large mixing bowl. Pour the hot vegetable broth over them and let the TVP rehydrate for about 20 minutes, or until soft. Then, drain it and squeeze the chunks between your hands to remove as much moisture as possible. Don't skip this step as it is essential.

2. 2

   Process the seasonings. Add the nutritional yeast, water, vegan Worcestershire sauce, white miso, shallot, garlic, onion powder, dried thyme, ground black pepper, sugar, dark soy sauce, and beetroot powder to a food processor. Process for 20-30 seconds, or until a smooth, thick sauce forms.

3. 3

   Add the TVP. Next, add the rehydrated TVP and parsley. Process for 3-4 seconds or until the TVP is roughly chopped.

4. 4

   Add the psyllium. Add the psyllium husk powder and process for another 4-7 seconds or until the mixture resembles fine-ground meat. Test the mixture: Take some of the mixture and press it between your fingers. It should hold together into a ball. If not, process for another 2-3 seconds.

5. 5

   Shape into balls. Use a cookie scoop to scoop out 1 and 1/2 tablespoons of the mixture. Shape it into a ball and repeat with the remaining mixture.

6. 6

   Pan-fry. Heat 2 tablespoons of oil in a non-stick skillet. Once hot, add the meatballs. Pan-fry for 6-8 minutes, stirring regularly, until slightly golden bown on the outside. Serve immediately or add to your favorite marinara sauce!

7. 7

   You can store these meatballs in the refrigerator for up to 5 days.