YOU ARE NOT GOING TO BELIEVE IT'S VEGAN! MY CLASSIC MEATLESS MEATBALLS IN ITALIAN TOMATO SAUCE!
85,211
Published 2020-10-10
INGREDIENTS:
2 cups of TVP
3 tablespoons (could be more, read the note below) of vital wheat gluten flour
2 tablespoon of olive oil or vegetable oil
1 medium onion, grated
A squeeze of lemon or lime juice
Fresh parsley
FOR THE UMAMI BROTH:
3 tablespoons of soy sauce
1 teaspoon of vegan Worcestershire sauce (recipe below)
1 teaspoon of garlic powder
1 1/2 teaspoon of onion powder
1/3 teaspoon of ground black pepper
1/4 teaspoon of MSG or mushroom powder
3 drops of liquid smoke or 1/5 teaspoon of powdered smoke
1 tablespoon of tomato puree
2 cups of water or veggie broth
1 tablespoon of lemon or lime juice
Salt to taste
FOR THE TOMATO SAUCE:
2 tablespoons of extra virgin olive oil
1 whole garlic clove
Fresh basil leaves
1 large tin of Italian peeled tomatoes or tomato passata
Salt to taste
Black pepper to taste
Vegan parmesan
Fresh parsley
METHOD:
Sift the TVP, discard the dust, set aside.
*Make the broth:
Add all the ingredients for the broth in a bowl, whisk it together until all is incorporated.
Add the oil to a pan or a skillet, turn on the heat to medium, when the oil is hot, add the grated onions, sauté for a few minutes until lightly golden. Add the dry TVP, stir for about 4 minutes, be careful not to burn it.
Add the umami broth to the skillet, little by little, until all the broth is gone and the TVP has completely absorbed the broth and looks dried out and cooked through, it is very important that you don't see any broth left on the TVP skillet before you turn off the heat.
Add the umami broth to the skillet, little by little, until all the broth is gone.
Drizzle the lemon juice, add fresh parsley. Turn off the heat, reserve.
* Make the meatless Meatballs:
Add the cooked TVP to a bowl along with the vital wheat gluten flour, a few more drops of lemon or lime, mix and squeeze it between your hands until all is incorporated. There will be some loose TVP flakes, this is not a problem, it will all be incorporated once it is processed later.
Let the dough resting at room temp for 10 to 15 minutes. This step is very important for shaping the balls later.
Add the meatless meatballs dough into a food processor, process them until all is incorporated, the time will vary according to your food processor.
This step is very important for shaping the balls later.
Form the meatless balls, put them in a baking sheet, and bake them for 25 - 30 minutes at 185℃ (390℉). You can also shallow fry them until golden brown on all sides or air fry them.
It makes 20 to 25 meatless balls, depending on how big or small you shape the balls.
* Make the tomato sauce:
Add the extra virgin olive oil to a skillet in medium heat, when the oil is hot, add the whole garlic and the fresh basil leaves, stir for about 40 seconds, then add the peeled tomatoes or the tomato passata.
Add salt and black pepper, let it reduce.
Add the baked meatless meatballs in the sauce, mix the sauce with the meatballs, garnish with fresh parsley and vegan parmesan cheese.
NOTE:
1. The amount of vital wheat gluten flour will depend on how moist your cooked TVP is - if your cooked TVP ts more to the moist side, it'll require more gluten flour, if your cooked TVP is dryer, it will require less vital wheat gluten flour.
❤️ My homemade vegan Worcestershire sauce: • VEGAN HOMEMADE WORCESTERSHIRE SAUCE⎜B...
❤️ My vegan white mozzarella cheese: • RAW MELTABLE STRETCHABLE VEGAN WHITE ...
❤️ My vegan GF, soy-free, nut-free cheese: • SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN...
❤️ My vegan ricotta cheese recipe: • THE BEST HOMEMADE VEGAN RICOTTA CHEES...
❤️ My nutritional yeast substitute recipe: • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL...
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All Comments (21)
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The cat in the background!😻
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I love that this channel doesn't double dip, as they like to say, by not saying or listing the full measurements/ingredients and making us click ad ridden sites instead for more money. It's gotten so annoying that I refuse to do it anymore. Thank you for adding it under the video!!
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Guys, watch until the end to see JayJays special purring session! 🥰❤️🐱
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Made these today and it was - as always with Chef Jana - delicious and very easy to put together. TIP for those trying out this recipe: be patient with the TVP, because it can take a loooong time for the broth to be completely absorbed (15-20 minutes in my case). Unfortunately, there were no "meat"balls left for freezing after my husband was done with dinner ;-) Will definitely be making these again! YUM
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These look amazing! I’m not going to be making them until later today but I can already tell they’re good because your recipes never let me down. I really love your channel. I love that you write out the ingredients underneath, it’s so helpful. I think your channel is way under appreciated and deserves a lot more subscribers. Thank you for all the work you put into sharing your recipes ❤️
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Delicious and oh so easy .Interesting fact about soya and the dust which affects taste .Your know so much .We get recipes and amazing facts :) Thanks Jana 👍🍷
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Janaaa, i've been thinking of trying to use tvp like this for ages, but didn't know what else to use, i'm so happy you posted this video!
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Just made these meatless meatballs. Oh my word! They are excellent. This is my new go-to recipe. Thank you! 🥰
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Thank you for your recipes! I love your enthusiasm and of course your cat too!
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I'd love to use these for Swedish Meatballs too! Thanks Chef Jana!
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Yeh!!!! Just what I’ve been waiting for! A new recipe. I love your videos, you’re one of the best vegan chefs of Youtube xx
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ughhhhh i can’t wait to make this. i haven’t had spaghetti in so long because i don’t eat pasta but i’ve been growing zucchini all summer. zoodles and meatballs. i CANT WAIT. this recipe looks amazing
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ive used your tvp process twice now and im obsessed! its the only way ive been able to get restaurant quality results. cant wait to try this recipe <3
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chef Jana!!!!!!!🌈🦜☘ My kitchen is tiny, and I'm shy to try some of your recipies. I just love watching you, and your musical taste. Brilliant🎶 💙🌈
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I can not wait to make this. Thank you for this video
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Crazy, I've made soy meatballs for lunch today just as this video was released! They were ok, but your version looks so much better. Gonna try it next time! Obrigado!
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I made these 'meatballs' the other day, but wanted to freeze them so I steamed them for 20 minutes. We've just had them for dinner and they were delicious. I'll definitely be making them again.
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I've made this three times now and this is a legit gift to humanity. Love your cat too :)
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OMG, it’s in the middle of the night and silly me had to watch this - and of course, now I’m soooooo hungry, it looks soooooo yummy! I do mine in the oven too. I found a fantastic thick aluminum pan with individual meatball holes on aliexpress, lets the meatballs stay perfectly round, as if deep fried! Loooove it! 😊👏💚🌱🍀✅
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This is going on my list for the next week😍 that tipp with the "dust" is genius!
