Soybean no-meat balls

Try it!

These vegan no-meat balls are flavourful, satisfying and just plain amazing paired with almost any dish!

These soybean no-meat balls are made with textured vegetable protein also known as soy meat or soy granules.
What is it exactly?
Soy granules are produced during the process of making soybean oil. Once the oil is extracted from the soybeans, a high protein paste remains. This paste is pushed through a hot nozzle to form different shapes — such as nuggets, strips, or flakes — and then dehydrated.
That’s why, before using, you need to rehydrate it with hot water or broth. Then, it’s easy to use as a plant-based alternative to ground meat.
You can get soy granules at some supermarkets, online [ try Bob’s Red Mill Textured Vegetable Protein ] health food stores.

Check out these delicious recipes featuring soybean no-meat balls!

No-meat balls are delicious, rich in protein and very meaty in texture. They taste great with sauces and are a great addition to soups, pasta dishes, pita bread, wraps … not to mention make a tasty party snack.

Soybean no-meat balls

Servings 24 meatballs
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • large frying pan
  • medium cooking pot


  • 7 ounces soy granules
  • 4 cups vegetable broth or water to dehydrate the soy granules
  • ½ cup breadcrumbs
  • 2 tbsp potato or corn starch
  • 1 tbsp olive oil


  • ¼ tsp ground nutmeg
  • 1 tsp dried thyme
  • 2 tbsp soy sauce
  • salt to taste
  • freshly ground pepper to taste
  • ¼ tsp smoked paprika
  • chili flakes optional, to taste
  • 1 bay leaf optional, if using water to dehydrate
  • 2 dried porcini mushrooms optional, if using water to dehydrate


  • 2 tbsp oil for frying
  • 2 tbsp potato or corn starch to coat the meatballs


  • Cook soybean granules in broth for around 20 minutes. Drain and set aside to cool.
    You can use water instead of broth - just enrich its taste with bay leaf, salt or soy sauce and 2 - 3 dried porcini mushrooms
  • Place cooled granules in the mixing bowl. Add breadcrumbs, olive oil, herbs, nutmeg, paprika, soy sauce and potato/corn starch
  • Mix until quite smooth - add a little water / broth , if needed, to obtain the consistency of meatballs
  • Season to taste with salt and pepper
  • With moistened hands, form balls the size of a walnut and coat in potato/corn starch
  • Cover meatballs and put in the refrigerator for 10 minutes
  • Heat oil in a pan and cook meatballs on medium heat, turning from time to time, until caramelized


Nutritional value - 1 meatball
54 kcal | Carbohydrates 4.8 g | Protein 4.3 g | Fat 1.6 g | Fiber 0 g
Course: Appetizer, Main Course, Side Dish, Snack
Keyword: soy, soy granules, textured vegetable protein

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Cooked with by Magdalena Wrona.
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