Seitan Meatballs Recipes

ASIAN MEATBALLS

Steps:

• In a small skillet, saute onions in butter until tender. Transfer to a large bowl. Add the egg, soy sauce, bread crumbs, water chestnuts, garlic and ginger. Crumble sausage over mixture and mix well., Shape into 1-in. balls. Place on an ungreased broiler pan. Bake at 350° for 15-20 minutes or until a thermometer reads 160°; drain. Sprinkle with sesame seeds., Combine the mayonnaise, rice vinegar, and wasabi; serve with meatballs.

PASTA AGLIO OLIO WITH SEITAN MEATBALLS

Steps:

• Prepare the broth for the seitan: Fill a stockpot with the water, bouillon cubes, and soy sauce. Cover and bring to a boil. Once it boils, lower the heat to low, just to the point where it's about to boil, but barely simmering. This is key, you don't want a boil when the seitan is added. This will make for a spongey meatball.
• Meanwhile, mix together the gluten flour, nutritional yeast, italian seasoning and black pepper in a large bowl. In a large measuring cup, mix together the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Separate the dough into 48 pieces. Using your hands, knead each piece until smooth and elastic then roll into a ball.
• Once the broth is ready, drop meatballs inches Partially cover the pot and simmer for an hour. At this point they're done, but I like to pan fry them a bit to brown the outsides, but it's not necessary.
• For the Sauce: Heat a large skillet over medium heat. Add the olive oil, garlic, basil, and red pepper flakes. Saute until the garlic begins to brown. Add tomatoes. Simmer until the water has evaporated, about 15-20 minutes. Salt and pepper to taste.
• To serve, either cook up some pasta of your choice, or make zucchini noodles. Top with a small amount of sauce (you don't need much, the olive oil has been infused with a lot of flavor), and seitan meatballs. Enjoy!

SEITAN MEATBALLS

Steps:

• 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.

VEGAN MEATBALLS

Steps:

• Add walnuts to a food processor and process into crumbs. Transfer the crumbs to a bowl and set aside.
• Add drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin sauce, garlic powder, onion powder, salt, cumin, ground coriander, oregano, smoked paprika, liquid smoke and vegetable stock to the food processor and process until smooth.
• Transfer the mixture to a mixing bowl and add the walnut crumbs. Mix together.
• Add vital wheat gluten and mix in. The mix will be very thick. Don't overmix as this will cause the gluten to become tough and chewy. Just mix it until mixed and then stop mixing.
• Preheat the oven to 350°F (180°C).
• Scoop the mixture using a heaped tablespoon measure and roll them into balls. Aim to get around 30 meatballs.
• Place the meatballs onto a parchment lined baking sheet.
• Brush the meatballs with olive oil (optional) and then bake for 15 minutes on one side, then flip them over and bake for 15 minutes on the other side. They should be browned and crispy on both sides.

EASY HOMEMADE SEITAN RECIPE

Steps:

• Combine the soy sauce with 1 cup of water in a small mixing bowl and stir together.
• Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
• Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
• Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It's not going to be completely smooth, but really work it!
• Return the dough to one of the bowls you used, then cover with a clean tea towel. Let it rest for 15 minutes.
• Meanwhile, fill a soup pot about 2/3 full with water. Add the bouillon cubes and ginger. Start heating.
• Once the dough has rested, divide it into two more or less equal pieces and pull into long, narrow loaves the shape of miniature French breads. This dough isn't easy to work with; it tends to spring back to whatever shape it's in, but do the best you can - it will come out fine.
• With a sharp, serrated knife, cut each section of dough crosswise into slices no thicker than 1/2 inch.
• When the water comes to a slow boil, gently drop in each slice of dough. Within a couple of minutes, the dough is going to puff up and look like it's threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water. I like to reach in with kitchen sheers and cut pieces that have expanded crazily, but this is optional.
• Simmer gently and steadily for 30 minutes. Scoop out pieces of seitan to use in recipes (usually about a third to a half of the amount made with this recipe is what you'll need for an average recipe). Set on a plate or cutting board until cool enough to handle, then cut into smaller slices or chunks.