Tvp Meatballs Recipes
TVP MEATBALLS
I got this recipe from Cooks.com. Personally I think I'd like these meatballs a tad spicier. I used a nut oil instead of canola to fry the onion and garlic. I then used olive oil to fry the meatballs.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 40m
Yield 36 meatballs
Number Of Ingredients 14
Steps:
- Boil your water and add it to the TVP and let it rehydrate for at least 10 minutes.
- Saute the onion and garlic in the 1 tbsp oil. Add spices and mix well.
- Add to the TVP mixture. Add in the flour.
- Mold into 1 inch size meatballs. Press them together hard to keep them from crumbling.
- Fry in the 1/4 oil turning meatballs around to cook all sides until crispy and golden brown.
- Yields about 3 dozen.
- Bon Appetit!
SWEDISH "MEAT" BALLS WITH GRAVY (VEGAN)
Adapted from a recipe found at http://www.grouprecipes.com/103768/vegan-swedish-meatballs.html. That one uses a whole 2 cups worth of soy creamer...granted, that would make it deliciously creamy, I tried to lighten that up a bit (you could adjust the broth-creamer ratio as you wish). I also changed the meatballs up by using TVP instead of a packaged sausage product which we just can't find where I live.
Provided by magpie diner
Categories < 60 Mins
Time 1h
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl combine the breadcrumbs with the soy or rice milk. Set aside. Heat up the vegetable broth in a pyrex measuring cup and then add in the dry TVP. Mix together well and let the TVP absorb for a few minutes. While that sits, dice up your onion.
- Mix together the breadcrumb mixture with the TVP, about 2 tbsp of the onion. the parlsey flakes, garlic powder, nutmeg, salt and pepper. Adjust the salt to taste as it will really depend on how seasoned your veggie broth is. You want the mixture to hold together when formed into a ball in your hand - you may need to add a little extra broth, maybe a few tablespoons. I find pushing down with the spoon as you mix helps to combine everything. Form into balls, 1 1/2 inches in diameter (should yield 12).
- Heat up the oil in a saute pan, add in the "meat" balls and brown on all sides as best you can. When complete, place them into a casserole dish and set aside.
- Put your oven on to 350 degrees.
- Clean out your saute pan of any bits and then return to medium heat. Saute the rest of the onion and the mushrooms for about 5 minutes until the onions are translucent.
- In a bowl whisk together 1/3 cup soy creamer (or more if you choose) with the corn starch. Mix in 1 1/2 cups veggie broth, or less if you're using more creamer, along with the nutritional yeast and a pinch of nutmeg.
- Pour the broth mixture into the pan with mushrooms & onions, bring up to a gentle boil, stirring well to get a smooth sauce. Turn heat down and let it simmer for just a few minutes. Add in some braggs for flavour or colour if you choose.
- Pour the gravy over the meatballs and bake in the oven for about 20 minutes until bubbly. Serve over noodles or mashed potatoes.
Nutrition Facts : Calories 319.2, Fat 21.2, SaturatedFat 4.7, Cholesterol 17.6, Sodium 353.9, Carbohydrate 26.3, Fiber 3.8, Sugar 3.2, Protein 8
JEAN'S SWEDISH FAUX MEATBALLS
This is a recipe that was handed down by my Mother-in-Law. It is a delicious twist on a 'comfort' food!
Provided by COURTNEYSUNSHINE
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
- In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
- Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 560 calories, Carbohydrate 21.2 g, Cholesterol 35.9 mg, Fat 16.7 g, Fiber 6.9 g, Protein 94.2 g, SaturatedFat 8.4 g, Sodium 1374.9 mg, Sugar 3 g
More about "tvp meatballs recipes"
VEGAN MEATBALLS - FULL OF SPICY ITALIAN FLAVOR AND SO MEATY!
From plantpowercouple.com
4.8/5 (22)Servings 12
- MAKE THE FLAX EGG: In a small bowl, mix together your ground flaxseed and set this aside to thicken.
- SAUTE THE VEG: Add the olive oil to your wok (or use a large deep saute pan) and turn the heat to medium high. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground fennel. Stir again until everything is well-coated and continue sauteing for 3-5 minutes.
- REHYDRATE THE TVP: Next, add your TVP, water, Italian seasoning, red pepper, and soy sauce. Stir once more, turn heat to low, cover, and cook for about 10 minutes, or until all the liquid is absorbed and the TVP is tender and meaty. Remove from heat and let it cool a bit before you start forming your meatballs. In the meantime, preheat your oven to 350F and liberally grease a large baking pan with refined coconut oil.
- Once the meatball mixture is cooled enough to touch, stir in the flax egg, nutritional yeast, and wheat gluten until well-combined. Then, get in there with your hands and knead it for a minute, just to activate the gluten.
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- Bring veggie broth to a boil and pour over tvp. Cover and allow to sit for 10 minutes until completely absorbed. (A beef-flavored broth, such as the Better than Bouillon No Beef Base, will make these taste more convincing.)
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- Start by bringing a cup of vegetable broth to a boil in a medium pan. Then, pour boiling broth into tvp and let it sit for 5-10 minutes, or until tvp absorbed all the broth and have softened.
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- Bring vegetable broth to a boil in a small pot. Remove from heat, add the dry TVP, give it a stir, and cover with a lid. Let sit for 5-8 minutes until fully hydrated.
- Heat up a little oil in a large pan over medium heat. Cook onion and garlic 3-4 minutes until translucent.
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- Boil water in a kettle and add veggie stock or bring veggie broth to boil. Take a heat-resisting bowl or saucepan and soak TVP in the hot veggie broth for 10 minutes.
- While you wait for the TVP to get ready, peel and chop onion and garlic. Take a frying pan or skillet and pre-heat to medium heat. Add a dash of olive oil (1 Tbsp) and the finely chopped onion and garlic. Cook onion and garlic until tender, but opaque, yellow and not caramelized.
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- In a small sauce pan bring vegetable stock to a boil. Add TVP to a bowl and pour boiling stock over the TVP. Cover and let sit for 5 - 10 minutes until completely soaked up.
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