Seitan Meatballs Recipes

SEITAN MEATBALLS

Seitan Meatballs image

Vegetarian Times 2007. Note the recipe directions called for 2 tbsp oil. I have no clue where the 3rd came from in the ingredients but use one for the mix and the spare if you need it when you baste the meatballs before baking. I dedicate this to Pot Scrubber and he will understand why...

Provided by That is Dr House to

Categories Savory

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces seitan
1/2 cup pecans
1/2 cup dry whole wheat breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 tablespoons olive oil, divided
3 garlic cloves, minced
1 teaspoon Braggs liquid aminos
1/4 teaspoon dried oregano
1 teaspoon powdered egg substitute
3/4 cup water

Steps:

Preheat oven to 400°F Coat cookie sheet with spray.
Blend seitan in food processor until crumbles.
Add pecans and pulse until combined.
Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
Whisk egg replacer with water until frothy. Then fold into mix. No YOU cannot add the powder to the seitan mix and then add the water. {someone was going to ask.}.
Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
Bake 20 minutes. Turn once. You want them crusty and lightly browned.
Add to your favorite tomato sauce and pasta.
Prepare pasta. Top with sauce and then meatballs. Serve.

Nutrition Facts : Calories 159.1, Fat 13.8, SaturatedFat 1.6, Sodium 63.5, Carbohydrate 8, Fiber 1.4, Sugar 0.9, Protein 2.2

PASTA AGLIO OLIO WITH SEITAN MEATBALLS

Pasta Aglio Olio With Seitan Meatballs image

I wanted vegetarian meatballs with some bite. Most recipes called for grinding the seitan first. I've never had luck with these. So I came up with this. The rest came together with what I had in my cabinets. This is nice and spicy with the addition of the red pepper flakes. If you don't like so much spice, add less red pepper, or eliminate it all together.

Provided by vegan mom

Categories Vegan

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

12 cups water plus 4 1/2 vegetable bouillon cubes
1/4 cup soy sauce, plus 2 tablespoons soy sauce
3 cups vital wheat gluten flour
9 tablespoons nutritional yeast
3 tablespoons italian seasoning
3 teaspoons black pepper
1 1/2 cups cold vegetable broth
3/4 cup soy sauce
3 tablespoons olive oil
6 garlic cloves, pressed
1/2 cup extra virgin olive oil
12 garlic cloves, minced
2 tablespoons dried basil
2 tablespoons red pepper flakes (to taste)
2 (28 ounce) cans petite diced tomatoes, undrained
salt & freshly ground black pepper, to taste

Steps:

Prepare the broth for the seitan: Fill a stockpot with the water, bouillon cubes, and soy sauce. Cover and bring to a boil. Once it boils, lower the heat to low, just to the point where it's about to boil, but barely simmering. This is key, you don't want a boil when the seitan is added. This will make for a spongey meatball.
Meanwhile, mix together the gluten flour, nutritional yeast, italian seasoning and black pepper in a large bowl. In a large measuring cup, mix together the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Separate the dough into 48 pieces. Using your hands, knead each piece until smooth and elastic then roll into a ball.
Once the broth is ready, drop meatballs inches Partially cover the pot and simmer for an hour. At this point they're done, but I like to pan fry them a bit to brown the outsides, but it's not necessary.
For the Sauce: Heat a large skillet over medium heat. Add the olive oil, garlic, basil, and red pepper flakes. Saute until the garlic begins to brown. Add tomatoes. Simmer until the water has evaporated, about 15-20 minutes. Salt and pepper to taste.
To serve, either cook up some pasta of your choice, or make zucchini noodles. Top with a small amount of sauce (you don't need much, the olive oil has been infused with a lot of flavor), and seitan meatballs. Enjoy!

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