These high-protein vegan Meatballs are made with TVP (short for Textured Vegetable Protein, also known as soy protein or soy granule). They are flavorful, easy to make, and freezer-friendly!
To rehydrate the soy granule, add it to a pan. Add water and spices (soy sauce, smoked paprika, sweet paprika, salt, liquid smoke, thyme). Give it a good mix. Cook it over medium to low heat until it has soaked up all the liquid. Then transfer it into a bowl. I am using very fine granule so it takes only a minute until it has soaked up the liquid, it may take a bit longer when your granule is bigger.
In a pan with olive oil over medium to high heat, cook the chopped onion and minced garlic until translucent and slightly brown. Then add the chopped parsley. Give it a quick mix. Then add it to the bowl with the soy granule.
To the soy granule and onion-garlic-parsley, add the breadcrumbs.
Let it cool off a bit until it’s cold enough to handle. Then shape the meatballs. For equally sized meatballs, use an ice cream scoop.
Add the meatballs onto a baking tray lined with parchment paper. Spray them with oil.
Bake them at 400°F/200°C for 12-15 minutes until golden brown and slightly crispy outside.
Done! Serve them with spaghetti, in meatball sandwiches, or whatever you have planned. Or store them in the fridge for up to 3 days or freeze them.