Homemade seitan meatballs. Blend seitan in food processor until crumbles. Add pecans and pulse until combined. Whisk egg replacer with water until frothy.
Therefore this recipe cannot be made gluten-free.
For a vegan gluten-free meatball recipe try my bean ball recipe in Fuss-Free Vegan which has a gluten-free option.
Steaming tips: you need to steam the vegan meatballs before using them.
You can cook Homemade seitan meatballs using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Homemade seitan meatballs
- You need 225 g of potato, peeled and diced.
- You need 120 ml of cold water/ vegetable stock.
- Prepare 130 g of vital wheat gluten.
- It's 2 tsp of mushroom bouillon.
- You need 1 tsp of mixed herb.
I recommend getting a steamer pot if you plan to make seitan often, or you can use. Fold the baking paper and the foil in half, then fold the edges to seal the packets and place in the middle of the oven. Open the packets and eat straight away or panfry. Coat baking sheet with cooking spray.
Homemade seitan meatballs instructions
- Boil the potato until soft. Drain and mash. Set aside to cool..
- Meanwhile, boil the water on a pot..
- In a bowl, combine the vital wheat gluten, mushroom bouillon, mixed herb, mashed potato and water. Mixed 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 plate and pour into boiling water. Reduce the heat to low heat and put the lid on and boil them for 1 hour..
- Let the cooked seitan meatballs cool to room temperature..
Blend seitan in food processor until crumbly. Seitan Meatballs With Homemade Tomato Sauce [Vegan] Advertisement. The "seitan" is reference to the use of the vital wheat gluten - the main component in seitan. We don't use a finished seitan in the recipe per se, but rather create it as the binder simultaneously within the recipe alongside everything else. Hope that helps clear things up!
