TVP-kjøttboller (16 g protein veganske kjøttboller)

Disse TVP-kjøttboller are chewy and juicy with a delicious meaty texture and flavor. Plus, they are packed with 16 gram plantebasert protein per serving and are low-fat, so they are perfect as a high-protein vegan meal.

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I love making vegan versions of classic pasta dishes, like my Vegansk Cajun-pasta, Vegansk kremet sopppastaeller Vegansk bolognese. But sometimes, it’s not all about the pasta, and you want to have something on top that brings protein.

So I decided to do vegan meatballs. There are many ways you can make convincing vegan meatballs, but none of them reach the same texture as well as when you use Texture Vegetable Protein or TVP.

Textured Vegetable Protein, or TVP, are one the cheapest, healthiest sources of protein for vegans. If you have never bought textured soy protein, it’s made from soy with nothing else added. As a result, it’s a clean protein source for vegetarians with many other significant advantages.

Textured Vegetable Protein is also:

• Rask å koke – All you have to do is pour hot boiled water or boiled stock, stir, and simmer for a few minutes.
• Billig – It’s even more affordable than other soy proteins, like edamame or tofu.
• It tastes like real ground meat – Many vegans are trying to emulate the texture of ground meat. TVP is the best and cleanest option to do so.

You might have tried my TVP taco meat, but you can also use TVP to shape juicy, meat-free, high-protein meatballs. So let me share with you how to make protein-loaded vegan meatballs.

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

TVP-kjøttboller

These TVP meatballs are chewy and juicy with a delicious meaty texture and flavor. Plus, they are packed with 16 grams of plant-based proteins per serving and are low in fat, perfect as a high-protein vegan meal.

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Prep Tid: 10 minutter min

Cook Tid: 12 minutter min

Total tid: 22 minutter min

Rett: Middag

Opprinnelse: amerikansk

porsjoner: 4 porsjoner

Kalorier: 175.1 kcal

Forfatter: Carine Claudepierre

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Ingredienser

US Customary - Metric

• ▢ 1 cup TVP
• ▢ 1 cup Grønnsaksbuljong
• ▢ 1 teskje Løkpulver
• ▢ 2 ss Persille - finhakket
• ▢ ½ cup All-purpose mel - or gluten-free flour
• ▢ 2 ss Linfrømåltid
• ▢ 1 teskje Tørket oregano
• ▢ ⅛ teskje Malt pepper
• ▢ ½ teskje Hvitløkspulver
• ▢ 1 spiseskje Tamari saus
• ▢ 2 ss Næringsrik gjær
• ▢ 1-2 ss Vann - hvis nødvendig

Instruksjoner

• In a small saucepan, bring the vegetable broth to a boil. Add TVP, reduce to medium heat, cover, and cook for 1 to 2 minutes, stirring once in a while, until the TVP is dry and has absorbed all the liquid.
• Remove from the heat, uncover, and add all remaining ingredients. The warmth will activate the flour gluten and make the meatballs chewier, so don't wait.
• Stir to bring ingredients together and form a sticky, dense mixture. If too wet, add more flour.
• Set aside for a few minutes to cool down and easy to handle by hand.
• Oil hand with olive oil, scoop out one tablespoon of mixture and roll between your hands into a ball.
• Place meatballs on a plate covered with parchment paper. Repeat the steps above until all mixture has been turned into meatballs.
• Warm olive oil in a non-stick frying pan, then add all the meatballs. Make sure they don't touch each other.
• Cook for 5-6 minutes, flipping the meatballs on all sides to cook evenly.
• If too dry, add more oil until all meatballs are crispy and warm in the center.

Servering

• Serve on top of tomato pasta or any dish you like. Don't cook in lots of sauce, or they soften and can break into pieces.

Oppbevaring

• Store leftovers in a sealed container in the fridge for up to 4 days or freeze for up to 1 month.

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Ernæring

Visning: 3kjøttboller | Kalorier: 175.1kcal | karbohydrater: 23.2g | Protein: 16g | Fett: 1.8g | Mettet fett: 0.2g | Flerumettet fett: 1.1g | Enumettet fett: 0.3g | Natrium: 491.7mg | kalium: 157.3mg | Fiber: 6.5g | Sukker: 3.6g | A-vitamin: 302.5IU | Vitamin C: 2.8mg | Kalsium: 99.9mg | Stryke: 4.1mg | Magnesium: 22.3mg | Fosfor: 50.4mg | Sink: 0.3mg

Ingredienser og erstatninger

The ingredients you need to make these vegan meatballs are very simple.

• TVP, also called Textured Vegetable Proteins or textured soy protein.
• Grønnsaksbuljong – I used a low-sodium broth. Feel free to increase the salt in the recipe.
• Løkpulver og Hvitløkspulver – You can also use fresh onion and garlic.
• All-purpose mel or chickpea flour if gluten-free.
• Tamari saus or soy sauce – This adds the Unami flavor.
• Næringsrik gjær – This is optional. You can also use vegan Parmesan.
• Tørket oregano – Or dried basil.
• Malte linfrø – This helps the meatballs keep their shape.
• Persille or cilantro

You can play with spices and add some dry herbs or spices like:

• Røkt paprika
• Spisskummen
• gurkemeie
• Garam Masala for Indian-style meatballs

How To Make TVP Meatballs

This is the easiest vegan meatball recipe, ready in barely 20 minutes for a quick and healthy vegan dinner.

1. First, bring the vegetable broth to a boil in a non-stick saucepan over medium-high heat.
2. Next, reduce to medium heat, pour the TVP, stir, and simmer for 2 to 3 minutes or until the TVP has absorbed all the liquid. The trick to making chewy meat-free meatballs is to stir flax meal and flour when the TVP is still warm. Therefore, gluten is highly activated, and fiber from flax meal results in a chewier texture.
3. Stir in flour, ground flaxseeds, and all the remaining ingredients: nutritional yeast, dried oregano, fresh cilantro or parsley, tamari sauce, garlic powder, and onion powder.
4. Stir very well until it forms a sticky paste. It shouldn’t be liquid. If it is, add more flour, one tablespoon at a time. It should be thick and sticky but dense.
5. Next, spray some avocado oil on your hands, scoop out one tablespoon of mixture, and roll it between your hands.
6. Repeat until no more meatball batter is left. You should get 12 to 14 meatballs in total. Don’t forget to re-oil your hands between each meatball, as the batter is very sticky.
7. Set the meatballs aside on a plate covered with oiled parchment paper.

Cooking Plant-Based Meatballs

You can fry, air fry, or bake these meatballs. Keep in mind that these meatballs are better cooked without sauce. When in contact with sauce, they hold their shape, but get softer. Therefore, cooking the meatballs with oil for a crispy edge and soft, chewy, juicy center is better.

Then, serve them on top of tomato pasta or bread for a vegan meatball sandwich.

steking

My favorite and fastest option is to fry the TVP meatballs with avocado oil. Avocado oil has a high smoke point and is the healthiest option for frying food at high temperatures.

1. Warm some avocado oil in a non-stick frying pan, then add all the vegetarian meatballs. Make sure they don’t touch each other.
2. Cook for 1 to 2 minutes on each side, adding more oil if needed to fry all the sides of the meatballs.

i Air fryer

1. Spray some oil around the balls, and place the meatballs in the air fryer basket in a single layer, ensuring they don’t touch each other.
2. Air fry at 350°F (180°C) for 15 to 20 minutes, flipping halfway or until crispy on the sides and warm in the center.

Baking Vegan Meatballs

1. Forvarm ovnen til 180 °C. Kle en stor stekeplate med bakepapir og smør papiret lett med oljespray.
2. Place the vegan meatballs on the prepared baking sheet in a single layer, half a thumb apart.
3. Spray extra oil on top of the balls, then bake on the center rack for 22 to 25 minutes, flipping them halfway.
4. Cook them until crispy and warm.

Servering

These meatballs are delicious appetizers to dip into cold dip and sauce like:

• Hummus
• Tomatsaus

You can also serve the meatballs on top of tomato pasta like our red lentil pasta recipe eller vegan spaghetti Bolognese. Alternatively, you can use the meatballs in a baguette or hot dog buns to make a vegan sub-style sandwich.

Allergibytter

Hvis du har matallergier, kan du prøve noen av erstatningsalternativene nedenfor.

• Gluten-Free – To make the meatballs gluten-free, replace the all-purpose flour with a gluten-free blend for the best results. You can also try chickpea flour or certified gluten-free oat flour. Both options provide different textures. For example, oat flour makes the meatballs fragile, and chickpea flour adds a slightly bitter aftertaste.
• LavFODMAP – Skip the onion and garlic powder.
• Flax-Free – You can use corn flour or ground chia seeds instead of ground flaxseeds.

Lagringsinstruksjoner

Store leftovers in the fridge in a sealed container for up to 4 days or freeze them for up to 1 month. You can rewarm the frozen meat-free balls without thawing in advance.

Ofte Stilte Spørsmål

Finn svarene mine på de vanligste spørsmålene om denne oppskriften nedenfor.

More Easy Vegan Dinners

If you like this recipes, you’ll love these other easy vegan recipes:

TVP Taco Meat

Vegansk bolognese

Oransje blomkål

Teriyaki nudler