Vegan meatballs
These succulent and juicy seitan vegan meatballs are the real deal. Filled with textured soy protein to give the ultimate meatball texture - the perfect plant-based lunch or dinner for the family.
Servings: 20 meatballs
Calories: 53kcal
Ingredients
- 140 g wheat gluten seitan
- 125 ml water
- 1 small onion
- 1 tbsp vegetable oil
- 2 tbsp nutritional yeast
- 1 tbsp tomato puree
- 1 tbsp vinegar
- 1 tbsp sugar
- 2 tbsp soybean paste
- 1 tbsp salt
- 1 tbsp smoked paprika
- 1 tsp mustard powder
- 2 tbsp onion powder
- 2 tbsp garlic salt
- 1 tbsp black pepper
- 1 tbsp gram flour
- 100 g dried porcini mushrooms
- 50 g textured soy protein
Instructions
- Soak the mushrooms in boiling water for at least 1 hour.
- Drain and place in a food processor along.
- Blitz in a blender into coarse pieces roughly the size of minced meat bits.
- Place into a large bowl and combine with the remaining ingredients, mixing thoroughly with your hands.
- Fry the onions in the oil until soft.
- Blitz in a food processor along with water, onion, vegetable oil, nutritional yeast, tomato puree, vinegar, sugar, soybean paste, salt, smoked paprika, mustard powder, onion powder, garlic salt, black pepper and gram flour.
- Slowly fold the vital wheat gluten, mushrooms and textured soy protein into the puree and roughly mix until ingredients well incorporated and no dry bits or flour remain.
- 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.