These high-protein vegan Meatballs are made with TVP (short for Textured Vegetable Protein, also known as soy protein or soy granule). They are flavorful, easy to make, and freezer-friendly!

Vegan TVP Meatballs with Spaghetti

May I present to you, the best vegan meatballs! They are high in protein, super flavorful, quick & easy to make, and freezer-friendly. They are perfect for pasta, sandwiches, or with creamy gravy.

Most vegan meatball recipes use beans (often kidney beans), which results in almost creamy, doughy, ‘are-these-baked-enough?’-meatballs. This isn’t the case with these TVP meatballs. The texture is spot on.

What is TVP?

TVP stands for Textured Vegetable Protein, often also called soy meat, soya chunks/granule/slices. It is made out of defatted soy flour, which is extruded into shapes (such as granules, flakes, chunks, slices, strips, nuggets,…).

For these vegan meatballs, we are using the smallest kind: granules.

I love TVP because

  • it can be stored at room-temperature – like forever,
  • it is high in protein, low in fat,
  • it is inexpensive,
  • it expands when cooked, so it doesn’t need much space in the pantry
  • and it’s versatile!

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