Best 2 Vegan Meatballs No Tvp Or Soy Recipes

Indulge in the delightful flavors of plant-based meatballs crafted with wholesome, natural ingredients. These vegan meatballs are a symphony of textures and tastes, made without the use of processed soy or textured vegetable protein (TVP). Discover a collection of recipes that cater to various dietary preferences and culinary tastes, including gluten-free, nut-free, and oil-free options. Each recipe guides you through the process of creating tender and flavorful meatballs that are perfect for a variety of dishes, from hearty pasta sauces to savory sandwiches. These recipes are not only delicious but also versatile, making them ideal for meal prepping or satisfying your weekday dinner cravings. Embark on a culinary journey and explore the world of plant-based meatballs, where taste and nutrition harmoniously coexist.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST VEGAN MEATBALLS

The Best Vegan Meatballs image

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!

Provided by Minimalist Baker

Categories Entree

Time 1h15m

Number Of Ingredients 14

Ingredients

1 cup cooked and cooled quinoa* ((ensure it's cooked + completely cooled before using))
1 15-ounce can black beans* ((rinsed, drained, dried))
2 Tbsp water ((or sub olive or avocado oil))
3 cloves garlic ((minced))
1/2 cup diced shallot
1/4 tsp sea salt ((plus more to taste))
2 1/2 tsp fresh oregano ((or sub half the amount in dried))
1/2 tsp red pepper flake ((reduce for less heat))
1/2 tsp fennel seeds ((optional))
1/2 cup vegan parmesan cheese ((plus more for serving))
2 Tbsp tomato paste
3 Tbsp chopped fresh basil or parsley ((we mixed both // plus more for serving))
1-2 Tbsp vegan worcestershire sauce ((optional // adds depth of flavor // ensure gluten-free for GF eaters))
Marinara sauce

Steps:

If you haven't prepared your quinoa yet, do so now (make sure it's cooked and cooled completely before use). 1/3 cup uncooked quinoa will yield ~1 cup cooked. *Prep/cook time does not include preparing quinoa.
Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it's too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add a small amount of oil to prevent sticking, then add the meatballs. Sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch.
These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.

Nutrition Facts : ServingSize 1 Meatballs, Calories 67.4 kcal, Carbohydrate 10 g, Protein 3.3 g, Fat 1.9 g, SaturatedFat 0.3 g, Sodium 184.5 mg, Fiber 2.7 g, Sugar 1.1 g

VEGAN MEATBALLS (NO TVP OR SOY)

Vegan Meatballs (No Tvp or Soy) image

I've been playing around with making 'meatballs' using some ingredients/techniques I've seen from other recipes. this is a nice substitute for regular meatballs, but don't drop them into a pot of sauce to cook... they'll fall apart after a while! I used Nutritional Yeast Flakes which you could totally make this recipe without. It has a kind of 'cheese' flavor which I like in meatballs :-)

Provided by CHRISSYG

Categories Meatballs

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup cooked lentils
1 cup cooked brown rice (I used short grain for texture)
1/4 cup rolled oats (not quick cooking)
1/4 cup wheat germ
2 tablespoons soy sauce
2 tablespoons nutritional yeast flakes
1/4 cup whole wheat flour
1 tablespoon fresh parsley, minced
1 teaspoon balsamic vinegar
1 teaspoon garlic, minced
2 teaspoons onions, minced
1 tablespoon extra virgin olive oil

Steps:

preheat oven to 350 degrees F.
combine all ingredients in a bowl. With your hands bruise/mash the lentils a bit, but not to the point that there all mushy.
using a small ice cream scoop (or with wet hands) roll out golfball sized balls. (slightly smaller).
*continue to dampen hands when doing this -- the mixture is sticky.
place on a lightly oiled cookie sheet and bake 15 minutes.
Turn over and bake an addional 15 minutes.
Serve topped with a nice vegetarian/vegan marinara.

Tips:

When shaping the meatballs, be sure to pack them tightly so they hold together well.
Don't overcook the meatballs, or they will become tough. Cook them just until they are cooked through, about 10 minutes.
If you don't have a food processor, you can mash the chickpeas and oats in a large bowl with a fork or potato masher.
Feel free to experiment with different herbs and spices to create your own unique flavor of meatballs.
These meatballs are also great for freezing. Simply cook them according to the recipe, then let them cool completely. Place the meatballs in a freezer-safe bag and freeze for up to 3 months.

Conclusion:

These vegan meatballs are a delicious and healthy alternative to traditional meatballs. They are made with simple ingredients and are easy to make. Whether you are vegan or not, you will love these meatballs. They are perfect for a quick and easy weeknight meal or for a special occasion. Serve them with your favorite pasta, rice, or vegetables.