These saucy seitan meatballs are a delicious vegan version of a good old classic Italian dish that you can serve with your favourite pasta.
To make your saucy seitan meatballs, you will need the following:
Ingredients
1.5 cups of vital wheat gluten
1/2 a cup of chickpea flour
1.5 tablespoons of nutritional yeast (aka nooch)
1 teaspoon garlic powder
1 tablespoon coriander seeds
1 teaspoon stock powder (I use Ina Paarmans veggie or beef stock powder)
2 tablespoons soy sauce
1 teaspoon of miso paste
1 tablespoon apple cider vinegar
Method:
- Mix all the ingredients together in a bowl and, once it comes together, knead the ‘dough’ with your hands.
- Separate the dough and shape it into meatballs.
- Bring to a boil a broth made with hot water, a squirt of soy sauce, a tablespoon of marmite (trust me- it’s for that umami!) and a teaspoon of stock powder.
- Once the broth has come to a boil, add the meatballs and let them cook in it for 20-30 minutes on low to medium heat.
- You can store these meatballs (or any seitan you make) in the broth for up to a week, when you are ready, fry up the meatballs alone to get some crispiness and colour.
- Add to the pasta sauce or serve over the pasta.
[proveg_centre_quote quote_text=”Serve these meatballs along with any of your favourite pasta. My favourite is a spicy arrabbiata and do not forget to shower it all in vegan cheese after. I use a homemade vegan parmesan made by blending cashews, garlic powder, a pinch of salt, and nutritional yeast.” author=”Savannalee Hodgkinson” author_info=””]
You can follow Savannalee on Instagram on
@veganonthesavannah
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