1 cup TVP (textured vegetable protein)
1 cup vegetable stock
1/4 cup dried lentils, cooked
1/2 recipe tempeh sausage crumbles or 4 oz spicy veggie tempeh
1 tbsp minced onion
1 clove garlic, minced
1/4 cup instant oats or breadcrumbs
3 tbsp vital wheat gluten
1 tbsp nutritional yeast
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp liquid smoke
1 tbsp dried basil
1 tsp dried oregano
1 tsp cumin
1 tsp red pepper flakes
1 tsp crushed fennel
1 tsp pepper
1 tsp salt
- Bring veggie stock to a boil, pour over TVP and let sit for 10 minutes to re-hydrate
- Stir soy sauce, liquid smoke, tomato paste and nutritional yeast into TVP
- In a food processor combine tempeh, lentils, oats, onion, garlic, vital wheat gluten and seasonings
- Blend until broken down and combined
- Add to TVP and use hands to thoroughly mix
- Shape into balls (I used a 3/4 oz scoop for even portioning)
- Cover bottom of heavy bottomed skillet with olive oil and heat to medium
- Add meatballs to skillet and brown on all sides
- Meatballs are now ready to be used in any application
Here I used the meatballs on a pizza...my husband loves his pizza!
If you are unable to find spicy veggie tempeh, you can add 2 more tbsp of soy sauce, double the fennel and red pepper flakes, and add 1 tbsp of thyme.