1 cup textured vegetable protein (TVP)
1 cup vegetable broth
1 medium sweet onion, diced
1 tsp garlic powder
1 1/2 tsp Italian Seasoning
1 tsp dried parsley roughly chopped (about 3-4 big leaves or 6-8 smaller ones)
1 tsp smoked paprika
1 tbsp soy sauce (or alternative)
1 tbsp nutritional yeast
5 tbsp panko bread crumbs (use GF crumbs if needed)
2 tbsp oat flour (other flours work)
salt and black pepper, to taste
Preheat oven to 400 degrees F.
n 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 tbsp at a time if needed to help bring together if needed.
Using a 1 tbsp 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.