These vegan “meat” balls pack a whole lot of flavor and protein without using egg or any animal by-products. Textured vegetable protein (TVP) and kidney beans make a great, meaty base for these vegan meatless meat balls. These can also easily be formed into patties to make veggie burgers! Makes about 12 meatless meatballs.
What you will need:
a food processor, mixing bowl and skillet
about 4 oz crimini mushrooms
1/2 red onion
1 can kidney beans
2/3 c TVP
1 tbsp bruschetta seasoning (pictured below)
sea salt to taste
oil for sauteing
Clean mushrooms and onions and chop into small pieces. In a large skillet, heat oil on a medium heat and add mushrooms and onions. They should sizzle once they hit the pan. Cook for about 5-8 minutes, stirring occasionally. Meanwhile, in a large mixing bowl, reconstitute the TVP by adding about a 1/3 c hot water and set aside. It should only take about 7 minutes to reconstitute. Once mushrooms and onions are done sauteing and the TVP is reconstituted; in food processor, add drained and rinsed kidney beans, half of the onion and mushroom mix and half of the TVP and blend until smooth. Then, in the large mixing bowl, mix in the rest of the TVP, sauteed mushrooms and onions, blended kidney bean mix, seasonings and salt and mix. Start forming your bean ball mix into balls while heating oil in a skillet on medium heat. Add balls to skillet (you want them to sizzle when they hit the pan, or else they will start to fall apart) and cook until brown on all sides. Use them along with your favorite pasta, or make a meatless meatball sandwich. Freeze any extra for later use.
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