I am not playing with y’all! I was going over in my head how I wanted some meatballs to taste, figuring out what I would put into the bowl and how much of each thing to get exactly the texture, taste and appearance I wanted.
BINGO BABY! JACKPOT CITY!
These ‘meatballs’ are firm and hold their shape, yet they’re tender and extremely flavorful with a sweet and spicy light tomato sauce. And remember, seitan has just as much protein ounce per ounce as meat does but without the saturated fat, hormones and general grossness of gnawing on an animal carcass like a vulture.
Eat these puppies as is, or mix into your favorite pasta sauce for a vegan meatball sub or pasta topping. The recipe has a few steps to it and may seem complicated at first glance, but it’s not difficult to whip up at all. Just follow the instructions carefully and you’ll soon be doing some serious lip smacking and grinning like a Cheshire Cat from all the kudos your family and friends give you about your cooking.
Sorry I don’t have more photos of these fabulous vegan meatballs. I took some of the process, but accidentally deleted them before I could upload. So you’re stuck with just the “after” shots.
- 1 cup crimini mushrooms (about 8)
- 1 Tablespoon olive oil
- 3 large cloves garlic
- ½ cup fresh basil leaves
- ½ cup fresh Italian parsley leaves
- 1 small yellow onion
- ⅓ cup pecan pieces
- ¾ to 1 cup organic vegetable broth
- 1 Tablespoon soy sauce
- 2-1/4 cups vital wheat gluten
- ½ cup chickpea (garbanzo bean) flour
- ½ cup bread crumbs (seasoned or plain)
- 6 Tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 Tablespoon plus 1 teaspoon Italian herb seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic salt
- ½ cup fresh Italian parsley leaves
- 2 Tablespoons soy sauce
- 1 small onion
- 2 green onions
- 1 not-beef bouillon cube
- 3 Tablespoons pure maple syrup
- 1 6 oz can unsalted tomato paste
- 1 teaspoon red pepper flakes (or to taste)
- Blend first seven wet ingredients until smooth, then add broth and soy sauce. Blend a few seconds more than set aside as you prepare your dry ingredients.
- Combine dry ingredients in large bowl, and with whisk to blend thoroughly. Form a valley in the center of the bowl and pour the wet ingredients into it. Mix thoroughly, using a rubber spatula.
- Dig in there with your hands if necessary, you want to make sure to incorporate all the bits of the dry mix. Add more vegetable broth by the tablespoon if needed.
- Remove dough from bowl and knead like bread for about 5 minutes. SHape seitan into a large ball. Place ball back in bowl and let rest for 20-30 minutes. In the interim, prepare your seasoned broth for cooking the meatballs.
- Blend or process the simmering broth ingredients thoroughly into a smooth, thick paste. Add the remainder of your carton of vegetable broth and blend another 5 to 10 seconds. Set aside.
- Once dough has rested for 30 minutes, set your oven to 375 degrees. Lightly oil (olive oil) a large baking pan with sides at least 3” high.
- Using kitchen shears, cut your seitan ball into equal pieces no larger than 1” square. Roll each square into a ball and place it in the oiled baking pan. Continue until you have made all of the meatballs (should have about 50).
- Carefully pour the simmering broth over the meatballs, and cover pan tightly with its own top or aluminum foil.
- Place covered pan in oven and bake for 1 hour. Stir meatballs to flip them over and bake another 30-45 minutes with the foil or top off to brown meatballs and allow the broth to evaporate.
- Serve warm or room temperature with toothpicks as an appetizer, or make a meatball sub sandwich, or use them in your favorite spaghetti sauce.
Category: Appetizers & Snacks