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.
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.
They recipe is great tasting. I too had trouble with binding seitan. Using ener-g egg substitute. Will try thicker binder solution next time.
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
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.
These "meat"balls are AMAZING! They taste almost exactly like the real thing. I used homemade seitan, Seitan Log. 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!
These were both easy and delicious. The only wrinkle I encountered was the egg substitute. I did whisk it with water prior to adding to the rest of the mixture, but the meatballs would not hold their shape at all when I tried to form them. Ultimately, I added more bread crumbs and two beaten eggs. I love eating seitan at restaurants, and this was my first time making it at home. I look forward to making it again!