• Arpine Kostandyan

"Meaty" and Tender Vegan Meatballs


  1. 2 Cups TVP

  2. 1 Cup vital wheat gluten

  3. 1/2 Cup coarse bulgur (cracked wheat) soaked in 1/2 Cup hot water for 10 minutes

  4. 1/4 Cup ground walnuts

  5. 2 tbsp nutritional yeast

  6. 1 tbsp italian seasoning

  7. 1 tsp marjoram (or oregano)

  8. 1 tsp thyme

  9. 1 tbsp garlic powder

  10. 2 tsp paprika

  11. 1 tbsp tamari sauce

  12. 1 tbsp vegan Worcestershire sauce

  13. 1 tbsp ground flax seeds

  14. salt to taste ( I used 1 tsp iodized salt)

  15. 1/2 Cup veggie stock (or water)


In a bowl combine TVP with 1.5 Cups water, mix well and let is soak for 10 minutes. Add all the seasonings and mix well. Once the mixture is combined, add the soaked bulgur, walnuts and gluten. Add the veggie stock (or water to the mixture). Mix the 'dough' well with your hands for about 5 minutes. At this point the mixture will be well combined and slightly crumbly. Form the meatballs. Wrap the meatballs in parchment paper first and then aluminum foil and steam on the stovetop for 1 hour.

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