Vegan Classic Beef Meatballs
Indulge in the savory delight of Vegan Classic Beef Meatballs, a plant-based twist on the comfort-food classic that’s packed with flavor and protein. Using textured vegetable protein (TVP) as the meaty foundation, these meatballs are expertly seasoned with garlic powder, onion powder, and aromatic herbs like oregano and basil for a robust flavor profile. Ground flaxseed serves as a natural binder, paired with breadcrumbs to create a perfectly moldable texture. Brushed with olive oil and baked to golden perfection, these vegan meatballs achieve a crispy exterior while remaining tender on the inside. Serve them with your favorite marinara sauce, atop a bed of spaghetti, or nestled in a sub sandwich for a satisfying, cruelty-free meal. Perfect for weeknight dinners or special occasions, these plant-based gems deliver all the taste and heartiness you crave—without any animal products. Vegan comfort food has never been so irresistible!
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Recipe Information
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup breadcrumbs
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Combine the ground flaxseed with water in a small bowl to create flax 'eggs'. Stir well and set aside for at least 10 minutes until the mixture becomes gelatinous.
In a medium-sized bowl, mix the textured vegetable protein (TVP) with the vegetable broth and soy sauce. Let it sit for about 10 minutes to allow the TVP to rehydrate and absorb the flavors.
In a large mixing bowl, combine the rehydrated TVP mixture with the flax 'eggs', breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, and black pepper.
Mix all the ingredients until thoroughly combined. You should have a moldable mixture that holds together well. If it's too wet, add more breadcrumbs, a tablespoon at a time; if it's too dry, add a little water.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Shape the mixture into 1-inch (2.5 cm) balls, placing them onto the prepared baking sheet.
Lightly brush or spray the meatballs with olive oil to help them brown and achieve a slightly crispy exterior.
Bake in the preheated oven for 25-30 minutes, flipping the meatballs halfway through the cooking time to ensure even browning.
Remove the meatballs from the oven and let them cool slightly before serving.
Serve the vegan meatballs with your favorite sauce or as part of a hearty pasta dish or sub sandwich.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 19.1 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4706 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
