Seitan Meatballs
photo by Chef Joey Z.
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
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
directions
- 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.
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Reviews
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I really enjoyed these. I did change a few things. I used all dried herbs. I didn't have fresh. I used about 2 tbsp. instead of the 1/4 cup. I could have used more. I used tamari sauce instead of brags and 3 tbsp. flax seed meal as my egg substitute. It all worked out very well and the meat balls are delicate. I am going to use more herbs next time and maybe add some different spices like chipotle.
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These are easy and tasty both hot and cold. The pecans give a really lovely subtle flavour. Used fresh sage, thyme and parsley from garden (pork flavourings as I'm a recent vegan and still remember classic herb/meat pairings), reduced salt soy sauce and 3 tbsp ground flaxseed for egg substitute as suggested by Chef Joey Z. Worked like a dream. Wish I'd also noted his recommendation re water quantities, next time will reduce to 1/2 cup or less. They were a bit wet and quite delicate to handle but formed well; I reshaped a bit when I turned them. Cooked for 10min first side, 15min second side. Sprayed with oil again when I turned them for crispy exterior. I made them for a savoury energy/protein boost (get bored of flapjacks) for an endurance bike ride and they were brilliant! They also freeze well; I look forward to reheating and serving with spaghetti and marinara sauce, am pretty sure my meat eating boyfriend won't be able to tell the difference. GREAT recipe.
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Very flavorful meetballs, the only thing I can say bad about them is that they were too crisp but that was my fault as I forgot to pick up a pastry brush to brush on the oil as stated in the recipe. I served these over whole wheat Barilla penne pasta with this simple sauce http://joannagoddard.blogspot.com/2012/03/best-spaghetti-sauce-youll-ever-have.html#more<br/>I am a vegetarian, not a vegan so I used one egg instead of egg replacer and water. This recipe is a keeper, and I used homemade seitan in this recipe too, this recipe http://www.cookstr.com/recipes/seitan-from-scratch
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Tweaks
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These "meat"balls are AMAZING! They taste almost exactly like the real thing. I used homemade seitan, recipe #275998. I subbed cashews for the pecans because it's what I happened to have on hand. We are evil meat eaters so I used a real egg instead of the egg sub and water (again, because that's what I had on hand), and it all still turned out excellent. Thank you so much Dr House! We will DEFINITELY make these again!
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