JL’s Spicy White Bean-TVP “Meatballs”
Makes 10 – 12 meatballs
Ingredients
- 1 and 1/2 cups cooked (or canned) white beans
- 1/2 cup TVP
- 1/2 cup vegetable stock
- 1/4 cup ground flaxseed
- 2 T sesame seeds
- 2 T stone ground wheat flour
- 1 t salt
- 2 T nutritional yeast flakes
- 1 t sweet basil
- 1 t thyme
- 1 t Sriracha
Instructions
- Pre-heat oven to 375F
- Rehydrate TVP in 1/2 cup of vegetable stock (for about 10 minutes)
- Place all ingredients in a food processor and pulse to desired consistency
- Spoon about 1.5 tablespoons of mixture per meatball, rolling in the palm of your hands.
- Place meatballs on a cookie sheet lined with parchment paper.
- Bake for 15 minutes, turn, and bake for an additional 15 minutes.
- Let meatballs sit for at least 15 minutes before serving.
While the “meatballs” were baking I prepared a buckwheat pasta and a simple marinara sauce (fire roasted diced tomatoes, tomato paste concentrate, a splash of water, a pinch of sugar, a pinch of sea salt and a dash of oregano).
I loved this dish! Crispy on the outside, soft on the inside.
I should have tried to make 10 -12 meatballs but I was thinking big. I suggest you scoop about 1 tablespoon of the mixture per meatball. With that, you may need to keep an eye on them and/or reduce the heat in the oven to 350F.
Responses
Yum! I have a kind of strange, but good one… I use my 3 Ingredients Veggie Burger Mix and basically nuke it til it’s dead to dry it out, then reconstitute it in sauce.. http://melomeals.blogspot.com/2011/01/frugan-3-ingredient-veggie-burger.html kind of strange, but it works really well.
Clever!
I’ve actually never made meatballs, but I have used TVP as meat in meat sauce. I’ll have to give the meatballs a go though!
oh this looks so good! i am gonna share these with my sis 🙂
i would love to find an ideal vegan meatball–hoping this might be it….i have been dying to find a TVP alternative, because i love the texture, but not crazy about the process in which it’s made (and it might be that i don’t understand the process very well–maybe you do?) but i might freeze a block of tofu, then defrost to get that spongy texture, then dehydrate, and then pulse in the cuisinart to get a TVP like product……..putting an extra block of tofu on my list right now….i’ll let you know how it turns out….
That sounds like a great variation! Yes, please, let me know how it works!
Awesome! I have a big bag of TVP I haven’t broken into yet.
Wow, that looks great!
Those look very good. I haven’t found a “meat” ball recipe I like…so I will have to give this one a whirl. My omnivore husband has a requirement that they be hearty like real meat. I have my fingers crossed. Thanks for the recipe!
These look delicious! I love leftovers. Sounds like a perfect meal.