02/08/2021Tofu, legumes and seitan - Main courses

Vegan Meatballs

Name: Vegan Meatballs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 100 g textured soy protein; 80 mL soy sauce; 30 mL ketchup; 2 tbsp paprika; 1 tbsp dried Provence herbs; 50 g cornstarch

Gluten-free Low budget Batch cooking Blender-free

For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 25 min

Well, you can't get any simpler than this... we've reached the epitome of laziness with this recipe ;) Basically, you just mix 6 ingredients you probably already have in your cupboard, form them into balls, and pop them in the oven! That's it!

These balls are made from textured soy protein, which is perfect to mimic ground beef. They're super soft on the inside and beautifully golden on the outside, just how we like them! You can also cook them in a nonstick skillet with a drizzle of oil, but I find it's a bit trickier to maintain their shape that way!

Servings

Ingredients

Cups

-textured soy protein 100 (g)
-soy sauce 80 (mL)
-ketchup 30 (mL)
-paprika 2 (tbsp)
-dried Provence herbs 1 (tbsp)
-cornstarch 50 (g)

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Steps

Mix the soy protein, soy sauce, ketchup, paprika, and Provencal herbs with 250 mL of hot water. The proteins will rehydrate and swell instantly.
Add the cornstarch and mix again.
Shape the meatballs and place them on a baking sheet lined with parchment paper. You can drizzle a little olive oil on top if you like, as this adds a nice crispy texture around the edges when cooked, thanks to a frying effect!
Bake for 25 minutes at 200°C (392°F).
It's ready! Serve with tomato sauce pasta or in a meatball sandwich, for example ;)