Mushroom & TVP Vegan Meatballs
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Total Time: 35 Minutes
Mushroom & TVP Vegan Meatballs
INGREDIENTS:
Main Ingredients:
1 Cup textured vegetable protein (TVP)
1.5 Cup diced mushroom
1 Large onion
1 Cup water
1 Tablespoon tomato puree
1 Cup vegetable broth (or 1 vegetable cube dissolved in boiling water)
3 Tablespoon all purpose flour (can be swapped out with bread crumbs)
3 Tablespoon oatmeal powder
2 Tablespoon cooking oil (canola, corn, or vegetable)
Spice Ingredients:
1 Teaspoon of poultry seasoning (vegan)
1 Teaspoon ground cumin
1 Teaspoon coriander
1 Teaspoon oregano
1 Teaspoon chili powder
1 Teaspoon garlic powder
1 Teaspoon black pepper
INSTRUCTIONS:
Meatball Preparation:
Slice the mushrooms.
Chop the onion.
Boil 1 cup of vegetable broth (or boil 1 cup water and add the vegetable cube).
Sauté onion and mushroom in a separate pot, until it become soft and then put aside.
Now, add the spices above to the boiling broth.
Add the TVP to the pot, cover with lid, and allow it to simmer for about 5 minutes.
Then take off the stove and put aside, allowing time for it to cool.
Put the sautéed onion and mushroom in the food processor along with the tomato puree.
Then, combine the TVP mixture and the sautéed vegetables into a bowl and add the flour and oatmeal powder gradually. (You don’t have to use all of the flour or oatmeal powder, just enough to be able to shape into balls).
Form the mixture into balls according to the size of your liking.
If you wish to eliminate the flour, you can use bread crumbs to replace the flour.
Add the 2 tablespoon of cooking oil to a skillet and pan fry the balls until golden brown.
Once cooked, you can add your favorite spaghetti sauce to the skillet making sure to fully coat the balls evenly.
Enjoy!
This recipe is a simple alternative to any dish requiring meatballs. You can even try them on your favorite wheat bun with lettuce and tomatoes to make a fantastic vegan meatball sandwich. Let me know how you like this recipe.