Main Course, Recipe, Vegan, Vegetarian

Teriyaki TVP vegan meatballs

Servings: 15-20 vegan meatballs
Difficulty: Medium
Preparation time: 45-60 minutes


  • 1 cup of canned beans, drained and rinsed (I used black eye beans, but you can use the one you like)
  • 2 tablespoons of minced ginger
  • 2 garlic cloves
  • 3 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 cup of dry TVP (texturized vegan protein or texturized soy protein)
  • 1/4 cup of whole wheat flour
  • 1 tablespoon of corn starch
  • 1/4 teaspoon of sugar



  1. Preheat oven at 375F.
  2. In a bowl, soak dry TVP in warm water. Let sit for 5 minutes, rinse and drain well. Reserve.
  3. In a food processor, blend beans, ginger, garlic, soy sauce and sesame oil until you obtain a smooth consistency.
  4. Add TVP, flour corn starch and sugar. Blend until smooth.
  5. Form mixture into 3 cm balls, and place onto a baking tray lined with a parchemin paper.
  6. Bake in the oven for 15 minutes, and turn the TVP meatballs halfway through baking.
  7. Remove from heat, and enjoy on rice, on pasta, in a meatball sandwich or with other sides of your choice. These TVP meatballs also pairs well with the Honey-Ginger Glaze recipe.


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