Black Bean and TVP Vegan Meatballs Recipe

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Black Bean and TVP Vegan Meatballs Recipe

 I don't know about you, but I really enjoy vegan 'meatballs'. They have great texture, taste and are kind of fun to make as well. 

I've done black bean vegan meatballs before, but this time around I tried something new. 

While I enjoy the crisp exterior and soft interior of classic black bean meatballs, I wanted to create something with a slightly chewier interior that more closely mimics classic meatballs. 

The way that I did this was by using textured vegetable protein (TVP for short). 

Now, the package directions will tell you to soak it and get it pretty wet, but it's much better when you only lightly moisten it. 

So I made a typical black bean meatball mix in the food processor. Then I removed that to a small mixing bowl where I gently stirred in the TVP before rolling it into balls and baking them in the oven. 

You'll be pleasantly surprised by the similarity to grandma's old fashioned meatballs. Not my grandmother's. She couldn't really cook, But your grandmother probably made great ones. 

Instructions:
Begin with my original vegan black beans meatballs recipe, but don't add the oats.

Transfer the mixture to a small bowl.

In another small container pour in 1 cup TVP and 3 Tbls water. Stir to combine. 

Add the TVP mix to the black bean mix. Fold in until fully incorporated. 

Form the mixture into 2 inch balls and arrange on a large baking sheet. 

Bake at 375 F for 12 minutes. 

The TVP will absorb the moisture in the mix  and create a the perfect interior chew.  

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