These Vegan Meatballs are legit the real deal! They’re meaty, don’t break apart, friy up nicely, golden and crisp on the outside and keep a 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!
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 seitan!
Questions about Vegan Meatballs
What is seitan? Seitan is wheat gluten. It normally comes in the form of powder or flour and is combined usually with water and seasoning and cooked to imitate the flavour and texture of meat.
How to make vegan meatballs? To make vegan meatballs you will need wheat gluten, onion, garlic, nutritional yeast, tomato paste, vinegar, sugar, soybean paste, smoked paprika, mustard powder, garlic salt, and soya mince (optional). The onion and garlic will be cooked until soft and then combined with the remaining ingredients to form a seasoned dough. be sure not to over-knead as this will impact the texture. This will then be rolled into rough ball shapes, wrapped in clingfilm or foil and the steamed or boiled for around 1 hour. Once theses are firm, they can be lightly fried to give that fried, golden brown colour before being added to a sauce of your choice. I used tomato sauce to serve with spaghetti but they can be used in any dish that requires meatballs or just eaten as they are with a salad or dip – your choice.
Is seitan gluten-free? Since seitan is literally wheat gluten, it is unfortunately not gluten-free.
Seitan Meatballs Recipe
Makes 20 meatballs
Ingredients for vegan 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.
Made these Vegan Meatballs?
If you had a go at these Vegan Meatballs please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you liked these Vegan Meatballs…
You should definitely give these recipes a try:
Big Thanks to…
The Stinggy Vegan for their inspiration in helping me create this recipe. You can find their version here: https://thestingyvegan.com/vegan-meatballs/.