Vegan Meatballs

Begin by heating up your vegetable broth to a slight boil and pouring it over your TVP to rehydrate it. While that is rehydrating, combine all umami mix ingredients (1/4 cup avocado oil, 1/4 cup all purpose flour, 2 tbsp nutritional yeast, 2 tbsp umami seasoning, 2 tbsp flax seed, 1 tbsp soy sauce, 1 tbsp molasses, 1 tsp garlic powder, 1 tsp oregano, 1 tsp Italian seasoning, 1 tsp liquid smoke) in a large bowl until well combined. Next, add in your hydrated TVP and panko bread crumbs to your large bowl and combine until a large ball forms. Take 2 tablespoons of your meat mix and roll into a ball, then add to a baking sheet and freeze for 1 hour until solid. Now add each meatball to a storage bag and heat + serve as desired.

To cook your meatballs: Heat your skillet to a medium heat and add 1/2 tablespoon avocado oil and brown each side of your meatball. Now add your diced onion and minced garlic and sauté until fragrant. Begin to cook your pasta according to package directions. Now add your jar of tomato sauce and 3/4 cup of liquid gold (reserved pasta water), then top with some vegan cheese and parm! Serve with some freshly cooked pasta.