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Gather around, my lovelies for today we are going back to basics! In this episode, I will show you how to use some good old vegan ingredients, and by using a different method we are going to make the meatiest, tastiest meatless meatballs on the planet!


2 cups of TVP
3 tablespoons (could be more, read the note below) of vital wheat gluten flour
2 tablespoon of olive oil or vegetable oil
1 medium onion, grated
A squeeze of lemon or lime juice
Fresh parsley

For the umami broth:

3 tablespoons of soy sauce
1 teaspoon of vegan Worcestershire sauce (recipe below)
1 teaspoon of garlic powder
1 1/2 teaspoon of onion powder
1/3 teaspoon of ground black pepper
1/4 teaspoon of MSG or mushroom powder
3 drops of liquid smoke or 1/5 teaspoon of powdered smoke
1 tablespoon of tomato puree
2 cups of water or veggie broth
1 tablespoon of lemon or lime juice
Salt to taste

For the tomato sauce:

2 tablespoons of extra virgin olive oil
1 whole garlic clove
Fresh basil leaves
1 large tin of Italian peeled tomatoes or tomato passata
Salt to taste
Black pepper to taste

Vegan parmesan
Fresh parsley


Sift the TVP, discard the dust, set aside.

*Make the broth: 
Add all the ingredients for the broth in a bowl, whisk it together until all is incorporated.
Add the oil to a pan or a skillet, turn on the heat to medium, when the oil is hot, add the grated onions, sauté for a few minutes until lightly golden. Add the dry TVP, stir for about 4 minutes, be careful not to burn it.
Add the umami broth to the skillet, little by little, until all the broth is gone and the TVP has completely absorbed the broth and looks dried out and cooked through, it is very important that you don’t see any broth left on the TVP skillet before you turn off the heat.
Add the umami broth to the skillet, little by little, until all the broth is gone.
Drizzle the lemon juice, add fresh parsley. Turn off the heat, reserve.

* Make the meatless Meatballs:
Add the cooked TVP to a bowl along with the vital wheat gluten flour, a few more drops of lemon or lime, mix and squeeze it between your hands until all is incorporated. There will be some loose TVP flakes, this is not a problem, it will all be incorporated once it is processed later.
Let the dough resting at room temp for 10 to 15 minutes. This step is very important for shaping the balls later.
Add the meatless meatballs dough into a food processor, process them until all is incorporated, the time will vary according to your food processor.
This step is very important for shaping the balls later.

Form the meatless balls, put them in a baking sheet, and bake them for 25 – 30 minutes at 185℃ (390℉). You can also shallow fry them until golden brown on all sides or air fry them.
It makes 20 to 25 meatless balls, depending on how big or small you shape the balls.

* Make the tomato sauce:
Add the extra virgin olive oil to a skillet in medium heat, when the oil is hot, add the whole garlic and the fresh basil leaves, stir for about 40 seconds, then add the peeled tomatoes or the tomato passata.
Add salt and black pepper, let it reduce.
Add the baked meatless meatballs in the sauce, mix the sauce with the meatballs, garnish with fresh parsley and vegan parmesan cheese.

1. The amount of vital wheat gluten flour will depend on how moist your cooked TVP is – if your cooked TVP ts more to the moist side, it’ll require more gluten flour, if your cooked TVP is dryer, it will require less vital wheat gluten flour.

❤️ My homemade vegan Worcestershire sauce:
❤️ My vegan white mozzarella cheese:
❤️ My vegan GF, soy-free, nut-free cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My nutritional yeast substitute recipe:


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Amaterasu Gōka Mekkyaku says:

the cat LMAO took me a few seconds to realize there was a cat staring directly at the camera haha it freaked me out.

Susan Hemmingway says:

"Jesus, take the wheel", hahahaha, love this.

ugo rosano says:

Does anyone know why, every time an online chef says Click here, or there, for links to previous recipes, there’s never a link or anything appearing? On this video it happens at 01:19 😂

Urška Oman says:

If you don’t like soya?

Edina Kurdi says:

its in the oven now!!!! so excited!!!!

Kathy Fitzpatrick says:

I'll be making these for some holiday appetizers! Thanks so much

Sushmita says:

Hi! Great recipe! thanks for that but is there a substitute for vital wheat gluten flour? I don't get it here in India.

RhodesAmir says:

why are you so underrated?

Kathleen Kaar says:

Jana, I made this today and it turned out great! The meatballs are so flavorful, and I baked them, they came out crispy on the outside. Thanks for the wonderful recipe 👍❤️

Raven Host says:

Made these today and it was – as always with Chef Jana – delicious and very easy to put together. TIP for those trying out this recipe: be patient with the TVP, because it can take a loooong time for the broth to be completely absorbed (15-20 minutes in my case).
Unfortunately, there were no "meat"balls left for freezing after my husband was done with dinner 😉
Will definitely be making these again! YUM

Gary A says:

The kitty stole your show! 🤗

FrenchStyle says:

I just found out what MSG is. I do not eat this but here is my alternative if you don't already know this recipe and for your subscribers who might be interested. I use this chickenless powder in so many recipes and it enhances all the flavors. Here is a link to the recipe. I substitute some of the herbs I don't like for others:

Khan World Recipes says: hello jana how r u ur recipes r amazimg👏👏👏

Ellen's Abundant Life on Less says:

Aw love your kitty 😺 meatballs look scrumptious too!

Linda Rivero says:

This is delicious! Today I will make patties using seasonings for sausages. Thank you so much for your recipes and especially the tips explaining things of the ingredients, such as the dust of TVP.

Diana Mulder says:

I love your show and I would love using this recipe as my go-to meatball recipe. They were delicious, but I don't know what I did wrong when I fried them because they did not stay together. The outside was crisp but they fell apart. I had added an extra tablespoon of wheat gluten too when I formed them. The TVP I used were cubes so I chopped them into small pieces to start. I just don't know what went wrong. They meatballs were so tastie too. I ended up using them as crumbles on top of the spaghetti. …so good. Help!

NRG Ltwrkr says:

Jana, can I use ground flax seed as a binder in place of the vital wheat gluten? I am allergic to wheat. Thank you. If so, how much? Or can you suggest another GF binder alternative? Thank you.

bill murrie says:

ive used your tvp process twice now and im obsessed! its the only way ive been able to get restaurant quality results. cant wait to try this recipe <3

Pups3* says:

Firstly, JayJay is adorable 🥰
I made these non meat balls tonight. After a full day at work! They are amazing. I finished dinner then put the rest in the refrigerator. I keep thinking about going back for more. Thank you for this recipe Jana.

Hasan Sings and Talks says:

Yummy 😋 can eat everyday will share

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