Vegetarian Savory Pork Balls
Discover a delightful plant-based twist on a classic favorite with these Vegetarian Savory Pork Balls! Made with protein-packed textured vegetable protein (TVP), hearty mushrooms, and a blend of aromatic spices like thyme, basil, and paprika, these meatless morsels are bursting with umami flavor. Enhanced by nutritional yeast and a flaxseed "egg," they’re perfectly moist yet firm, making them ideal for baking to golden perfection. Quick to prepare and oven-baked, this recipe is both healthy and satisfying. Serve these vegetarian pork balls as a standout appetizer, pair them with your favorite sauce, or add them to pasta dishes for an unforgettable meal.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Boiling water
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Mushrooms, finely chopped
- 0.5 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 0.5 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
Instructions
In a bowl, combine the textured vegetable protein (TVP) and boiling water. Stir well and let it sit for 10 minutes to rehydrate.
While the TVP is soaking, heat olive oil in a pan over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent, about 3-4 minutes.
Add the chopped mushrooms to the pan and cook for another 5 minutes, or until the mushrooms have released their moisture and are cooked through. Remove from heat and let cool slightly.
In a small bowl, mix the ground flaxseed and 3 tablespoons of water to create a flax egg. Let it sit for a few minutes to thicken.
Once the TVP is rehydrated, drain any excess water if needed, and transfer it to a large mixing bowl.
Add the sautéed onion and mushroom mixture to the TVP, followed by soy sauce, breadcrumbs, the prepared flax egg, nutritional yeast, dried thyme, dried basil, paprika, black pepper, and salt.
Mix all the ingredients thoroughly until well-combined. The mixture should hold together when pressed.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using your hands, shape the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the vegetarian savory pork balls are golden brown and firm.
Remove from the oven and let them cool for a few minutes. Serve warm as a delicious appetizer or main course.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 20.0 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 465 mg | 36% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4964 mg | 106% | |
*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.
