Vegan Textured Soy Meatballs

Name: Vegan Textured Soy Meatballs
Total time: 3600 s
Yield: 12 meatballs
Ingredients: 3.5 oz textured soy protein (100 grams); 4 tablespoons all-purpose flour; 1/4 onion; 1 clove garlic; 1 splash soy sauce; 1 tablespoon cumin; Oil; Salt and pepper; 1/2 onion; 1/2 red bell pepper; 1/2 green bell pepper; 1 carrot; 1 clove garlic; 1 cup green peas; Crushed or tomato sauce; White wine; Salt and pepper

Dores Rial @doresrial

Galicia, España

Vegan Textured Soy Meatballs

Dores Rial @doresrial

Saved

Ingredients

60 min

12 meatballs

Meatballs:
3.5 oztextured soy protein (100 grams)
4 tablespoonsall-purpose flour
1/4onion
1 clovegarlic
1 splashsoy sauce
1 tablespooncumin
Oil
Salt and pepper
Sauce:
1/2onion
1/2red bell pepper
1/2green bell pepper
1carrot
1 clovegarlic
1 cupgreen peas
Crushed or tomato sauce
White wine
Salt and pepper

Saved

Steps

60 min

1

In a large bowl, soak the textured soy protein in 1 cup hot water.
2

Meanwhile, finely chop the garlic and onion. Once the soy is hydrated, drain any excess water and squeeze it with your hands.
3

Add the flour, cumin, soy sauce, garlic, onion, salt, and pepper. Mix and knead the mixture. Add more flour if needed. When the mixture is firm enough to handle, form into balls.
4

Fry the meatballs in plenty of oil until golden, then drain on paper towels to remove excess oil.
5

For the sauce: Wash and chop the vegetables except for the peas, which should be cooked separately in a small pot.
6

Sauté the vegetables in a saucepan until soft, then blend them with an immersion blender.
7

Add tomato sauce, 1/2 cup water, and 1/2 cup white wine.
8

Season with salt and pepper to taste and simmer for a few minutes. Add the meatballs and peas.
9

Let simmer on low heat for about 10 minutes, being careful not to let them stick or fall apart.
10

Here's one cut in half—just as good as the meat version!