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Rehydrate the TVP. Add the TVP chunks to a large mixing bowl. Pour the hot vegetable broth over them and let the TVP rehydrate for about 20 minutes, or until soft. Then, drain it and squeeze the chunks between your hands to remove as much moisture as possible.
Process the seasonings. Add the nutritional yeast, water, vegan Worcestershire sauce, white miso, shallot, garlic, onion powder, dried thyme, ground black pepper, sugar, dark soy sauce, and beetroot powder to a food processor. Process for 20-30 seconds, or until a smooth, thick sauce forms.
Add the TVP. Next, add the rehydrated TVP and parsley. Process for 3-4 seconds or until the TVP is roughly chopped.
Add the psyllium. Add the psyllium husk powder and process for another 4-7 seconds or until the mixture resembles fine-ground meat.
Shape into balls. Use a cookie scoop to scoop out 1 and ½ tablespoons of the mixture. Shape it into a ball and repeat with the remaining mixture.
Pan-fry. Heat 2 tablespoons of oil in a non-stick skillet. Once hot, add the meatballs. Pan-fry for 6-8 minutes, stirring regularly, until slightly golden brown on the outside.