{"id":8462,"date":"2017-04-05T12:59:50","date_gmt":"2017-04-05T16:59:50","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=8462"},"modified":"2022-09-11T02:31:35","modified_gmt":"2022-09-11T09:31:35","slug":"vegan-meatballs-tvp-meatless-balls","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-meatballs-tvp-meatless-balls\/","title":{"rendered":"Vegan Meatballs | TVP Meatless Balls"},"content":{"rendered":"\n

These vegan meatballs<\/strong> are juicy, tender and deliver the same kind of robust flavour and texture you would expect from a meatball. They are best savoured in the classic spaghetti and meatball<\/strong> dish, in various other sauces or on their own as an appetiser.<\/p>\n\n\n

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It has been an amazing decade since I became vegan and meat is not something that I miss. In fact, I never quite liked the taste of it even before going vegan. That said, every once in a while for a little change in the meal scenery, I appreciate the comforting satiation delivered by meatier preparations. <\/p>\n\n\n\n

TVP meatless balls are not only quite alluring but they truly are a game changer. They don’t taste like meat; that’s for sure. But those who would give their eyeteeth for meatier plant-based concoctions can expect to be smitten.<\/p>\n\n\n\n

Whether you like meatballs on their own as an appetiser or incorporated as part of a meal, you will find a toothsome bite in this simple meatless meatballs recipe. They are juicy and tender with the robust flavour and texture appeal you would expect to find in a meatball. They definitely call for flavourful slow-simmered sauces – the classic spaghetti and meatballs dish make one of the best simple meals. <\/p>\n\n\n\n

I also tend to enjoy them in hearty soups<\/a> or velvety curries. They make excellent fillings in soft wraps or crusty baguettes for a handy packed lunch.<\/p>\n\n\n

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This is the second TVP (Textured Vegetable Protein) recipe in a row \u2014 on the blog and channel<\/a> \u2014 simply because it was this very recipe that steered the creation of the vegan tuna mayo salad<\/a>.<\/p>\n\n\n\n

While I did recommend using TVP in the form of chunks for the mock tuna recipe, the meatballs can be made with rehydrated granules<\/a> as well. The chunks<\/a>, however, do yield a nicer meatier texture. It just has that little extra bite to it that makes all the difference.<\/p>\n\n\n\n

The combination of spices and seasonings is just right to make these meatless balls a treat on their own while keeping it subtle enough for them to be doused in your favourite sauces like the simple tomato sauce that I\u2019ve shared below.<\/p>\n\n\n

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The secret ingredient in these meatless balls is Marmite<\/a>. Love it or hate it? In any case, Marmite\u2019s very distinctive taste delivers the rich flavour and delightful aroma that give these meatless balls a deep profound savour. It is somewhat similar to nutritional yeast<\/a> for the savoury cheesy kick it adds to dishes.<\/p>\n\n\n\n

If you belong to the Marmite haters club and have a jar of Marmite luring in the far corner of your fridge, then adding it to veggie meatballs and burgers will work wonders. You might even start to love this salty, yeasty, tasty, savoury spread that many (including myself) enjoy on toast or bread.<\/p>\n\n\n\n

These meatless balls can be made in advance and frozen for quick weekday dinners. They freeze well for up to 3 months. You can either freeze them right after the balls are formed or once you\u2019ve pan-fried or baked them. If you have pre-cooked them, you would only need to reheat or just submerge them in sauces. Just make sure to freeze them separately so that they do not stick to one another.<\/p>\n\n\n\n

Vegan Meatballs | TVP Meatless Balls<\/h2>\n\n\n\n

As usual, we have put up a short video of how to prepare these easy vegan meatballs.<\/h4>\n\n\n\n
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