Ingredients
▢1 cup textured vegetable protein (TVP)
▢1 cup vegetable broth
▢1 medium sweet onion, diced
▢1 teaspoon garlic powder
▢1 ½ teaspoon Italian Seasoning
▢1 teaspoon dried parsley roughly chopped (about 3-4 big leaves or 6-8 smaller ones)
▢1 teaspoon smoked paprika
▢1 tablespoon soy sauce (or alternative)
▢1 tablespoon nutritional yeast
▢5 tablespoon panko bread crumbs (use GF crumbs if needed)
▢2 tablespoon oat flour (other flours work)
▢salt and black pepper, to taste
Instructions
Preheat oven to 400 degrees F.
In a small sauce pan bring vegetable stock to a boil. Add TVP to a bowl and pour boiling stock over the TVP. Cover and let sit for 5 – 10 minutes until completely soaked up.
Place all the remaining ingredients into the bowl with the TVP. Using a handheld mixer, mix evenly until it can stick together.
Add extra breadcrumbs 1 tablespoon at a time if needed to help bring together if needed.
Using a 1 tablespoon scoop, scoop out mixture and shape into a ball.
Bake for about 12 – 15 mins until browned.
Alternatively – cook at 400 degrees F in an air fryer for 10-15 minutes.
Or add a few tablespoons of oil to a skillet over medium, then fry for 5-8 minutes, or until all sides are browned.
