Protein-Packed Veggie Meatballs
A simple, flavourful and convenient recipe for adding more plant-based protein to your everyday meals! Rich in protein and fibre, they're perfect for quick, balanced, 100% plant-based meals, without compromising on taste.
In the collections
The ingredients
- 1 tbsp ground flaxseed
- 2 tbsp water
- 1 cup textured vegetable protein, TVP; dry
- 340 g plant-based ground meat, Beyond Meat-style
- ½ onion, finely chopped
- 1 tbsp nutritional yeast
- 1 garlic, minced
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- ¼ tsp ground black pepper
- ¼ tsp salt
- oil, spray
The method
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the ground flaxseed and water. Let sit for 5 minutes until gel-like.
- In a blender, lightly grind the TVP to get a finer texture.
- In a large bowl, combine all the ingredients with the flax mixture. Mix well with your hands or a spatula.
- Scoop out 2 to 3 tbsp of the mixture, then shape into balls.
- Place the meatballs on a baking sheet lined with parchment paper. Lightly spray with oil, then bake in the centre of the oven for 30 minutes, turning halfway through.
Storage tips
Keep in the fridge for up to 5 days and in the freezer for up to 3 months.
Nutrition facts
Per serving, for reference only.
- 265Calories
- 12 gFat
- 13 gCarbs
- 7 gFibre
- 27 gProtein
TVP contains isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
TVP contains all the essential amino acids, making it an excellent source of plant-based protein.
