Total Time
Prep 0 mins
Cook 20 mins

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...

Ingredients Nutrition


  1. Preheat oven to 400°F Coat cookie sheet with spray.
  2. Blend seitan in food processor until crumbles.
  3. Add pecans and pulse until combined.
  4. Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
  5. 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.}.
  6. Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
  7. Bake 20 minutes. Turn once. You want them crusty and lightly browned.
  8. Add to your favorite tomato sauce and pasta.
  9. Prepare pasta. Top with sauce and then meatballs. Serve.
Most Helpful

3 5

They recipe is great tasting. I too had trouble with binding seitan. Using ener-g egg substitute. Will try thicker binder solution next time.

5 5

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<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

5 5

This could fool many eaters into believing that they're real meatballs. I used a real egg and added Parmesan cheese but left out the Braggs liquid aminos. I'm a meat eater just trying to cut down not eliminate meat.