Veggie Lentil and TVP Meatballs
Upgrade your meatball recipe with my lentil and TVP meatballs: protein-rich, flavourful and perfectly crispy on the outside while staying tender inside. A plant-based twist on a classic favourite!
In the collections
The ingredients
- 1 cup dry textured vegetable protein, TVP
- ¾ cup low-sodium vegetable broth, hot
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1 lentils, 19 oz; canned; drained and rinsed
- 1 cup whole wheat flour, or gluten-free
- ½ cup breadcrumbs
- ½ onion
- 2 cloves garlic
- 1 tbsp low-sodium soy sauce
- 1 tbsp nutritional yeast
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
The method
- Preheat the oven to 400°F (205°C).
- In a small bowl, rehydrate the TVP with the hot broth. Set aside.
- In a small bowl, mix the ground flaxseed with the water. Let sit for at least 3 minutes.
- In a food processor, blend all the ingredients until smooth.
- Scoop out about 2 to 3 tbsp of the mixture and shape into a ball with your hands.
- Place the meatballs on a baking sheet and bake for 30 minutes. Let cool.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 315Calories
- 3 gFat
- 50 gCarbs
- 9 gFibre
- 22 gProtein
TVP is low in fat, cholesterol-free and provides all the essential amino acids, making it a heart-healthy source of protein.
TVP is easy to prepare and can replace meat in many recipes, offering a convenient way to boost your protein and fibre intake.
TVP and lentils are rich in fibre, which supports healthy digestion, helps regulate blood sugar and cholesterol, and supports overall gut microbiome health.
