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Gluten-Free Meaty Vegan Meatballs Recipe

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3.8 from 89 reviews

  • Author: Ezabella
  • Total Time: 33 minutes
  • Yield: 17 meatballs
  • Diet: Gluten Free

Description

These Gluten-Free Meaty Vegan Meatballs are a delicious and hearty plant-based alternative perfect for anyone seeking a flavor-packed, protein-rich dish without gluten. Made from rehydrated TVP chunks mixed with savory seasonings and psyllium husk for binding, these meatballs are pan-fried to achieve a golden, satisfying crust. Ideal for pairing with marinara sauce, pasta, or as a snack, they provide a nutritious, vegan, and gluten-free option full of umami flavors.

Ingredients

Dry Ingredients

  • 2 cups TVP chunks
  • 1/4 cup nutritional yeast
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 2 tbsp psyllium husk powder
  • 2 tsp gluten-free dark soy sauce (optional, for color)
  • 2 tsp beetroot powder (optional, for color)

Wet Ingredients & Seasonings

  • 3 cups vegetable broth (hot)
  • 1/4 cup water
  • 2 tbsp vegan Worcestershire sauce
  • 4 tsp white miso

Fresh Ingredients

  • 1 small shallot (chopped)
  • 2 cloves garlic (roughly chopped)
  • 1/3 cup chopped fresh parsley

Cooking Oil

  • 2 tablespoons cooking oil (for pan-frying)

Instructions

  1. Rehydrate the TVP: Add the TVP chunks to a large mixing bowl and pour the hot vegetable broth over them. Let the TVP soak and soften for about 20 minutes. Once rehydrated, drain well and squeeze the chunks between your hands to remove as much moisture as possible; this step is crucial for proper texture.
  2. Process the seasonings: In a food processor, combine the nutritional yeast, water, vegan Worcestershire sauce, white miso, chopped shallot, garlic, onion powder, dried thyme, ground black pepper, sugar, gluten-free dark soy sauce, and beetroot powder. Blend for 20-30 seconds until you have a smooth, thick sauce.
  3. Add the TVP and parsley: Add the rehydrated TVP chunks and chopped fresh parsley to the food processor. Pulse for 3-4 seconds to roughly chop and incorporate them into the sauce.
  4. Add the psyllium husk powder: Sprinkle in the psyllium husk powder and pulse again for 4-7 seconds until the mixture resembles fine-ground meat. Test the mixture by pressing it between your fingers; it should hold together in a ball. If it doesn’t, process for a few more seconds.
  5. Shape into meatballs: Use a cookie scoop to portion out 1 and 1/2 tablespoons of the mixture each and roll them into balls with your hands. Repeat until all mixture is used.
  6. Pan-fry the meatballs: Heat 2 tablespoons of cooking oil in a non-stick skillet over medium heat. Once the oil is hot, add the meatballs carefully. Fry for 6-8 minutes, stirring often, until the exterior is golden and slightly crisp. Remove from heat and serve immediately or add them to your favorite marinara sauce.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.

Notes

  • Make sure to squeeze out excess liquid from the rehydrated TVP to avoid soggy meatballs.
  • The dark soy sauce and beetroot powder are optional and primarily add color; omit if unavailable or undesired.
  • Psyllium husk powder acts as a binder to help the meatballs hold shape. Do not skip this ingredient.
  • Pan-frying gives a nice golden crust, but you can also bake them at 375°F (190°C) for 20-25 minutes, flipping halfway, if preferred.
  • Use gluten-free vegetable broth and soy sauce to maintain gluten-free status.
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Vegan, Gluten-Free

Find it online: https://kitchenloving.com/gluten-free-meaty-vegan-meatballs-recipe/