One thing I miss quite a bit since giving up meat are meatballs. Not that I ate them often, but it’s just so difficult to form meaty balls that stick together and remain intact after cooking, that I miss the ease of making a savoury ball smothered in tangy tomato sauce. Though today was a cooking milestone for me because I realised the beauty of wheat gluten and the birth of my vegan seitan meatballs!
These vegan seitan meatballs are, well of course meaty, don’t break apart, fry up nice, golden and crisp on the outside and keep their juicy interior. To top it all off, I made an insane tangy, herby, garlicky, creamy tomato sauce with a side of spaghetti to serve. Scrummy!
Makes 20 meatballs
- 140g wheat gluten (seitan)
- 125ml water
- 1 small onion
- 1 tbsp vegetable oil
- 1 tbsp nutritional yeast
- 1 tbsp tomato puree
- 1 tsp vinegar
- 1 tbsp sugar
- 1 tbsp soybean paste
- 1 tbsp salt
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 tbsp black pepper
- 200g mushroom mince (link below)
- Fry the onions in the oil until soft.
- Blitz everything in a food processor except wheat gluten.
- Slowly fold the gluten into the wet mixture and knead intensely for 10 minutes into a loose dough.
- Add in the mushroom mince and fold evenly.
- Divide into 20 balls.
- Wrap around firmly with clingfilm, and then in foil.
- Steam for 35-40 minutes.
- Remove from the steamer and take off all outer packaging.
- Fry or grill for a few minutes before serving in your preferred sauce.
I tried out some meatballs with my mushroom mince to give them that authentic minced meat texture. You can check out the recipe here: https://foodflaneur.com/2019/12/12/vegan-mushroom-minced-meat-gluten-free/
I’d like to give a massive thanks to The Stingy Vegan for their inspiration in helping me create this recipe. You can find their version here: https://thestingyvegan.com/vegan-meatballs/