Meatballs and gravy are so comforting over a bowl of rice or mashed potatoes! These vegan meatballs wont disappoint! Using a blend of tofu, tvp and breadcrumbs these are some well rounded meatballs…pun intended!
Make sure when you make these you really press out all of the excess water or you will have soft meatballs that may not hold together well.
Tender Vegan Meatballs
1 Block of Tofu
1 cup TVP
1 purple onion diced
1/2 cup vegan chicken stock
1 cup panko bread crumbs
2 tbsp ground flax
3 tbsp water
2 tsp garlic powder
2 tsp salt
2 tsp sugar
1 tsp black pepper
1 tbsp Italian seasoning
2 tbsp soy sauce
2 tsp browning & seasoning sauce
1 tbsp vital wheat gluten
3 tbsp olive oil
Preheat your oven to 425.
Sauté the onion in 1 tbsp olive oil until translucent. Set aside.
Press your tofu to remove all the excess water then crumble it into a large bowl. Add in the TVP mixture, breadcrumbs, flax egg, fried onions, 2 tbsp oil, sugar, salt, pepper, garlic powder, Italian seasoning, soy sauce and vital wheat gluten. Mix together with your hands, really massage the mixture to combine, don’t be shy!
Use a tbsp to scoop out even sized amounts of the mixture and then form them into balls.
Use the remaining oil to fry the meatballs. Fry only as many as you can comfortably fit into your frying pan. Don’t overcrowd them.
Once browned place them onto a sheet pan. When all your meatballs have been fried put them into your preheated oven for 8-10 minutes.
Serve with gravy over rice or mashed potatoes, enjoy!