TVP 'Meatballs' (and burgers)
Recipe: TVP ‘meatballs’
Source: my own
Serves: varies
Cook's Notes: This is my favorite way a preparing TVP granules (textured soy protein - a meat substitute). I use them in soups, cut up on pizza, in tomato sauce, or as burgers. In short pretty much any way you’d use ground beef. More notes at the end of the recipe.
TVP Neatballs
1 cup TVP granules, dry measure
Minced onion (about ¼ of a medium onion or more to taste)
Black pepper to taste - about ¾ tsp.
Vegetarian Worcestershire sauce - 3-4 good shakes of the bottle
1 tsp onion powder (or to taste)
½ tsp garlic powder (or to taste)
1 tsp minced fresh (or dried) parsley
2 tablespoons ketchup
2 tsp mustard
¼ tsp soy sauce (plain salt will do in a pinch)
2-3 eggs (or equivalent quantity of egg whites will work I am sure)
Bread crumbs (plain or seasoned)
To prepare the TVP:
• Bring a couple cups of water to a full boil in a covered saucepan.
• Turn down the heat to medium-low and dump in the soy granules. Stir.
• Cover and simmer for 15 minutes.
• Drain and allow to cool. Discard the cooking water.
• Squeeze out as much water as possible. The TVP is now ready to use. Can be stored, covered, in the refrigerator for several days.
To make the neatballs:
• In a mixing bowl, combine the minced onion and all the seasonings; mix well.
• Add TVP and mix well again.
• Add the eggs (or whites) and stir to combine.
• Add bread crumbs, about half a cup to start, mixing well after each addition, until it looks like meatball mix - not too wet or too dry.
• Form small balls (dip a spoon in water and scoop up a little bit of the mix, push it into shape with wet fingers) and place on dinner plate. They don’t need to be perfectly shaped. Don't let the balls touch each other.
• Microwave until firm - 3-5 minutes. The longer they cook, the firmer and chewier and more meat-like they become.
They are ready to eat at this point, but you can brown them in the skillet to add flavor. Heating or simmering them in a soup or sauce of your choice for a bit will make them even yummier.
There are a million variations possible. Adding fresh or dried herbs to the mix would be tasty, so would some grated parmesan or shredded cheddar. Change up the spices - using curry powder, or chili powder, for example.
This same mix can be formed into patties, microwaved, and then browned in a skillet or on the grill. Eat on a bun or a plate, with desired toppings, just like a burger.
Source: my own
Serves: varies
Cook's Notes: This is my favorite way a preparing TVP granules (textured soy protein - a meat substitute). I use them in soups, cut up on pizza, in tomato sauce, or as burgers. In short pretty much any way you’d use ground beef. More notes at the end of the recipe.
TVP Neatballs
1 cup TVP granules, dry measure
Minced onion (about ¼ of a medium onion or more to taste)
Black pepper to taste - about ¾ tsp.
Vegetarian Worcestershire sauce - 3-4 good shakes of the bottle
1 tsp onion powder (or to taste)
½ tsp garlic powder (or to taste)
1 tsp minced fresh (or dried) parsley
2 tablespoons ketchup
2 tsp mustard
¼ tsp soy sauce (plain salt will do in a pinch)
2-3 eggs (or equivalent quantity of egg whites will work I am sure)
Bread crumbs (plain or seasoned)
To prepare the TVP:
• Bring a couple cups of water to a full boil in a covered saucepan.
• Turn down the heat to medium-low and dump in the soy granules. Stir.
• Cover and simmer for 15 minutes.
• Drain and allow to cool. Discard the cooking water.
• Squeeze out as much water as possible. The TVP is now ready to use. Can be stored, covered, in the refrigerator for several days.
To make the neatballs:
• In a mixing bowl, combine the minced onion and all the seasonings; mix well.
• Add TVP and mix well again.
• Add the eggs (or whites) and stir to combine.
• Add bread crumbs, about half a cup to start, mixing well after each addition, until it looks like meatball mix - not too wet or too dry.
• Form small balls (dip a spoon in water and scoop up a little bit of the mix, push it into shape with wet fingers) and place on dinner plate. They don’t need to be perfectly shaped. Don't let the balls touch each other.
• Microwave until firm - 3-5 minutes. The longer they cook, the firmer and chewier and more meat-like they become.
They are ready to eat at this point, but you can brown them in the skillet to add flavor. Heating or simmering them in a soup or sauce of your choice for a bit will make them even yummier.
There are a million variations possible. Adding fresh or dried herbs to the mix would be tasty, so would some grated parmesan or shredded cheddar. Change up the spices - using curry powder, or chili powder, for example.
This same mix can be formed into patties, microwaved, and then browned in a skillet or on the grill. Eat on a bun or a plate, with desired toppings, just like a burger.