seitan meatballs

These vegan meatballs are made with from-scratch seitan using vital wheat gluten. They’re quick and easy to prepare and are baked for a super-healthy and versatile vegan meatball!

Vegan Meatballs

(100 grams) cooked white beans (-  0.13)

onion (-  0.13)

garlic

soy sauce (-  0.10)

(120 ml) vegetable stock (-  0.12)

(130 grams) vital wheat gluten (-  2.81)

paprika (-  0.20)

oregano (-  0.12)

basil (-  0.18)

nutritional yeast (-  0.12)

red pepper (diced -  0.36)

(240 ml) tomato sauce (-  0.30)

salt (-  0.01)

Pepper (to taste -  0.03)

Preheat the oven to 200°C / 400F°.

Boil the potato until soft. Drain and mash. Set aside to cool.

Meanwhile, combine the beans, one quarter of the onion (roughly chopped), 3 roughly chopped cloves of garlic, the soy sauce and vegetable stock in a blender or food processor and blend until smooth.

In a bowl, combine the vital wheat gluten, paprika, oregano, basil, nutritional yeast, mashed potato and liquid mixture. Mix to combine then use your hands to mash the mixture together into a dough.

Tear off portions of the dough and roll them into meatballs. Place them on a lightly greased or paper-lined pan and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. I find that letting them cool helps them firm up to a more meaty texture.

Heat a large pan over medium-high heat and dice the remainder of the onion. Cook the onion and remaining 2 cloves of minced garlic in a splash of water until soft. Add the red pepper and fry until soft. Add the sauce, salt, pepper and meatballs. Simmer for a few minutes until the meatballs are heated through then serve.

https://content.jwplatform.com/videos/QKTNSVDI.mp4

Recipe video for vegan meatballs made with seitan.

These are the BEST vegan meatballs you&#x27;ll ever eat. They&#x27;re made with a meaty blend of TVP + vital wheat gluten and are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these Gardein meatball copycats DO NOT fall apart or turn to mush in your mouth. Cook them in marinara sauce and serve as a plant-based spaghetti and meatballs or make a vegan meatball sandwich with dairy-free mozzarella!

The BEST Vegan Meatballs

flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)

olive oil

onion,

garlic,

Tbsp chili powder

tsp black pepper

tsp cumin

fennel seed

dry TVP crumbles (textured vegetable protein)

water

Italian seasoning

tsp crushed red pepper

Tbsp soy sauce*

Tbsp nutritional yeast cheese

vital wheat gluten*

coconut oil,

MAKE THE FLAX EGG: In a small bowl,...

MAKE THE FLAX EGG: In a small bowl, mix together your ground flaxseed and set this aside to thicken.

SAUTE THE VEG: Add the olive oil to...

SAUTE THE VEG: Add the olive oil to your wok (or use a large deep saute pan) and turn the heat to medium high. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground fennel. Stir again until everything is well-coated and continue sauteing for 3-5 minutes.

REHYDRATE THE TVP: Next, add your TVP, water,...

REHYDRATE THE TVP: Next, add your TVP, water, Italian seasoning, red pepper, and soy sauce. Stir once more, turn heat to low, cover, and cook for about 10 minutes, or until all the liquid is absorbed and the TVP is tender and meaty. Remove from heat and let it cool a bit before you start forming your meatballs. In the meantime, preheat your oven to 350F and liberally grease a large baking pan with refined coconut oil.

MAKE THE MEATBALL MIX: Once the meatball mixture...

MAKE THE MEATBALL MIX: Once the meatball mixture is cooled enough to touch, stir in the flax egg, nutritional yeast, and wheat gluten until well-combined. Then, get in there with your hands and knead it for a minute, just to activate the gluten.

FORM AND BAKE: Take a scant 1/4 cup...

FORM AND BAKE: Take a scant 1/4 cup of the mixture into clean dry hands and form into a ball. Before placing each meatball onto the greased baking sheet, squeeze it a bit with your hands to make sure it's nice and compact. Bake the meatballs at 350F for 20 minutes. Then, flip them and bake another 20 minutes.

PREPARE THE MEATBALLS: Let the meatballs to cool...

PREPARE THE MEATBALLS: Let the meatballs to cool for at least 10 minutes. From there, we like to heat them up in our favorite marinara sauce and serve them over a mountain of spaghetti.

TO STORE: Let the meatballs cool completely, then...

TO STORE: Let the meatballs cool completely, then store them in an air-tight container in the fridge for up to a week or the freezer for 2 months.

https://mediavine-res.cloudinary.com/video/upload/bnwemd9zuorqje6ja5gt.mp4

These vegan meatballs, made with a meaty blend of TVP + seitan, are easy to make, freezer-friendly, and FULL of spicy Italian flavor. Unlike other vegan meatball recipes, these bad boys DO NOT fall apart or turn to mush in your mouth!

Spicy Italian Vegan Meatballs

These vegan meatballs couldn&#39;t be easier and are so meaty and satisfying thanks to seitan, TVP, and black beans. Plus they&#39;re made entirely with pantry ingredients that are easy to keep on hand! Just mix everything together in a bowl, form into meatballs, bake, and toss with sauce. Oil-free, low-fat, and rich in plant-based protein and fiber.Yield: 22 to 24 meatballs; about 4 per serving

Easy Vegan Meatballs (TVP and Seitan)

TVP (textured vegetable protein)

soy sauce

apple cider vinegar

yeast

almond butter oil

Italian seasoning blend

garlic powder

onion powder

½ teaspoon smoked paprika

fennel seed,

black pepper

vital wheat gluten

In a mixing bowl, fully mash the beans with a fork (you don&#39;t want any large pieces). Add the TVP, hot water, soy sauce, and vinegar. Stir well and let sit for 5 minutes to hydrate the TVP.

Preheat

Preheat oven to 350 degrees F (176 C), and line a baking sheet with parchment or a silicone mat.

Season

Add the nutritional yeast, almond butter, Italian herbs, garlic powder, onion powder, paprika, fennel seed, and black pepper. Mix well.

Add the vital wheat gluten. Get in there with your hands and squish and squeeze the mixture together so everything is fully incorporated. Knead the mixture in the bowl for about 30 seconds to develop the gluten.

Shape

Using a scant 1 ½ tablespoons per meatball, scoop or pinch off pieces of the mixture and squeeze in your hand to compact it. Roll between your palms to form a ball. You should end up with 22 to 24 meatballs. It&#39;s important not to make the meatballs any larger than this or they won&#39;t cook uniformly. Place on the baking sheet.

Bake

Bake for 13 minutes, then carefully flip the meatballs. Bake for another 15 to 17 minutes or until crisp and dry on the outside and piping hot in the center. Note: Meatballs on a silicone mat will require a few more minutes than ones baked on parchment. Also, the meatballs should be dry and crisp on the outside. Once they&#39;re coated in sauce they&#39;ll be perfect!

Serve

Serve with pasta and marinara, tossed in mushroom gravy, or with sauce on a meatball sub.

Oh wow, these were *crazy* good! 🥰🥰🥰

Made these on a cold rainy afternoon. Very easy to mix. I substituted a large garlic clove minced up small. 
Cooking was easy and straight from oven is not recommended to eat. I smothered in homemade pasta sauce and heated up. These are very good over orzo, quinoa, or couscous.

These turned out fantastic. I used Trader Joe’s canned refried beans instead of the black beans. Thanks for the great recipe the texture was exactly what I have been shooting for and had trouble getting it right until this recipe.

These turned out great! I used tahini instead of almond butter and they are delicious.

WOW, the texture of the spaghetti balls was perfect!!! Seasoning spot on. I didn’t have TVP so used soy curl dust. Thank you so much for those recipe!

Hi, I haven't tried this recipe yet but it looks and sounds so good.
Can you suggest a substitute for the TVP please? I was wondering if mushrooms or tempeh might work? Also is the nutritional carb info per meatball please ( I have to keep to a low carb diet).
Thanks for all your lovely recipes. Sandy

https://content.jwplatform.com/videos/jOeEIoPq.mp4

Easiest vegan meatballs recipe ever, and it's so delicious! High protein, plant based meatballs are perfect for making vegan spaghetti, adding to sub sandwiches salads, and more. Made with black beans, TVP and seitan.

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Vegan Meatballs

The BEST Vegan Meatballs

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Top 3 seitan meatballs recipes from across the web

The most viewed seitan meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Meatballs

The BEST Vegan Meatballs

Easy Vegan Meatballs (TVP and Seita...

The most viewed seitan meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine