TVP Meetballs
2 cups dry textured soy protein granules
1 3/4 cups veggie broth (or 1 bouillon cube dissolved in water)
1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vital wheat gluten flour
1 tablespoon Tamari or soy sauce
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
oil, as needed for frying
1. Reconstitute textured soy protein granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes.
2. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes. In a skillet, saute the onions and garlic in olive oil until translucent and fragrant, about 5-7 minutes.
3. Remove from heat, and mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle.
4. With your hands, form balls about 1 1/2" in diameter. Use a lot of pressure when forming your balls, tee-hee, you don’t want them to fall apart.
5. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
Source of recipe: This recipe was submitted by Joni Marie Newman, author of Cozy Inside, published by the Newman Press. See http://www.cozyinside.com for more recipes.
SO HOW'D IT GO?
OK, this might sound silly..but where/when exactly do you add the reconstituted TVP to the onion/garlic seasoning mix?
Hi RedHedM-
Hopefully your TVP Meetballs turned out alright! After making these once, I'd recommend mixing the sauteed onions, spices and TVP together and then the flour or wheat gluten flour. That way, it will bind together a little better. Hope it helps!
Thanks so much for your help! That is what I did and it worked fine. I had to knead the mix a bit to make it all stick. I thought they were good but my husband gags and can't eat anything that contains wheat gluten if it is chewy/stringy. Also, I added quite a bit of Mixed up salt. Can you avoid this by using less?
OK, this might sound silly..but where/when exactly do you add the reconstituted TVP to the onion/garlic seasoning mix?
Hi RedHedM-
Hopefully your TVP Meetballs turned out alright! After making these once, I'd recommend mixing the sauteed onions, spices and TVP together and then the flour or wheat gluten flour. That way, it will bind together a little better. Hope it helps!
OK, this might sound silly..but where/when exactly do you add the reconstituted TVP to the onion/garlic seasoning mix? Recipe is not clear for dummies like me. Doesn't the Wheat gluten need some liquid? I am trying my own version now. I just sort of threw the spices in and then the TVP and wheat gluten together. Very hopeful it will work.
Ohhh my! This is pretty dang delicious! When I told my omni partner that I was making TVP balls, he made a face of disgust. After eating it, I got his approval! He even asked if we could put it on our pizzas. I had to sprinkle some extra wheat gluten into the mix because I added the 1/2 cup into just the onions, making them stick together. So-- If you make these, add the wheat gluten to everything, not just the onions! :) Anyway, I kept an eye on them and baked them at 350. I will definitely make these again soon. Thanks for a great recipe!
These were pretty good. I had a hard time keeping them from falling apart, so I flattened them into little patties like another reviewer mentioned and it worked better. I also added some Italian seasoning to them. Thanks for the recipe, JoniMarie! ;)b
I made these for lunch today and they are pretty good. I used some Italian seasoning and lots of hot sauce instead of soy sauce and they tasted really good. I also baked them into marinara sauce Tyler Florence style and had them with spaghetti. It was very good and held together really well. :)>>>
Oooh! Allychristine, you answered my quesiton before I could even ask it! :) I don't have any wheat gluten flour, but I'm going to try these this weekend with just regular flour. Does anyone know if there's a replacement that can be made for the oil or how much I can reduce it to keep the fat low? Also, if I'm going to bake rather than fry does anyone have any baking tips... temp/time?
Can't wait to try this recipe!! :D
Hello there...
I make a few patties but I bake them instead of frying them in oil, like you I worry about the waistline too. One thing I was taught was to crumb them in wholemeal or white bread crumbs, and then bake them, another way would be to melt some vegetable margerine and mix it through the crumbs, then crumb the patties, that way you may get a crispier tasting unmeatball...
Good luck...
Lilfairywren...
Australia...
I want to know what is in that "Swedish meatball" looking sauce/dish?!!??
Here you go!
http://justthefood.blogspot.com/2007/07/swedish-meatballs.html
I want to know what is in that "Swedish meatball" looking sauce/dish?!!??
These were the first meatless meatballs I've ever tried to make. I really enjoyed them! Pretty authentic texture and they held together very, very nicely. Rather than pan fry them, I broiled them ~ 5 min/side and then let them bake at about 300 degrees while my rice cooked. Totally greaseless = totally perfect.
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