Are you ready to indulge in a deliciously satisfying Italian dish that’s 100% plant-based? These Vegan Italian Seitan Meatballs are not just a meal; they’re a culinary experience that will leave even the most devoted meat lovers craving more! With a perfect blend of savory flavors and a meaty texture, this recipe is your ticket to a delightful dinner that’s both healthy and hearty. Whether you’re looking to impress guests or simply want to enjoy a comforting meal at home, these meatballs are sure to become a favorite in your kitchen. Get ready to roll up your sleeves and dive into a world of flavor that’s easy to make and utterly irresistible!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 cup vegetable broth
- 1/4 cup tomato sauce
Instructions
- In a large mixing bowl, combine vital wheat gluten, nutritional yeast, breadcrumbs, finely chopped onion, minced garlic, and Italian seasoning. Mix the dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, whisk together vegetable broth and tomato sauce until well combined. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Using a fork or your hands, mix the ingredients until a dense, sticky dough forms. Knead the mixture for 2-3 minutes to develop the gluten's protein structure and create a meaty texture.
- Let the mixture rest for 5 minutes to allow the gluten to hydrate and become more cohesive.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the seitan dough into uniform meatballs, approximately 1-
- 5 inches in diameter. The recipe should yield about 12-16 meatballs depending on size.
- Arrange the meatballs on the prepared baking sheet, leaving space between each one to ensure even cooking.
- Bake the meatballs for 20-25 minutes, turning them halfway through to ensure even browning and a crispy exterior.
- Remove from the oven and let cool for 5 minutes. The meatballs will firm up slightly as they cool.
- Serve hot with marinara sauce, over pasta, or in a sub sandwich. Can be stored in an airtight container in the refrigerator for up to 4 days.
Tips
- Mix Thoroughly: Make sure to mix the dry ingredients well before adding the wet mixture. This ensures that every bite is packed with flavor and texture.
- Knead for Texture: Kneading the dough for 2-3 minutes is crucial to developing the gluten, which gives the meatballs that satisfying, chewy texture. Don’t skip this step!
- Resting Time: Allow the mixture to rest for 5 minutes after kneading. This helps the gluten hydrate and makes it easier to shape the meatballs.
- Uniform Size: Try to shape the meatballs into uniform sizes (about 1-
- 5 inches) for even cooking. This will ensure that all meatballs are perfectly browned and crispy.
- Turn Halfway: When baking, remember to turn the meatballs halfway through the cooking time. This helps achieve an even golden-brown crust all around.
- Serve Creatively: These meatballs are versatile! Serve them with marinara sauce over pasta, in a sub sandwich, or even as a topping on pizza for a delightful twist.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or on the stovetop for the best texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 30g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
