Seitan Meatballs
"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..."
- Ready In:
- 20mins
- Serves:
- Units:
Nutrition Information
7
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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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RECIPE MADE WITH LOVE BY
@That is Dr House to
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@That is Dr House to
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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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They recipe is great tasting. I too had trouble with binding seitan. Using ener-g egg substitute. Will try thicker binder solution next time.
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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 -
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, 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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