LunchDinnerMain Course

Vegan Seitan Meatballs

Name: Vegan Seitan Meatballs
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1.5 cup vital wheat gluten; 0.25 cup nutritional yeast; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp black pepper; 0.5 tsp salt; 1 cup vegetable broth; 2 tbsp soy sauce; 2 tbsp tomato paste; 1 tbsp olive oil; 680 g marinara sauce store-bought or homemade

These hearty vegan seitan meatballs are made from vital wheat gluten, seasoned with classic Italian herbs, and simmered in a rich marinara sauce. Perfect as a main course with pasta or in a sub sandwich.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 498 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

1.5 cupvital wheat gluten
0.25 cupnutritional yeast
1 tspgarlic powder
1 tsponion powder
1 tspdried oregano
1 tspdried basil
0.5 tspblack pepper
0.5 tspsalt
1 cupvegetable broth
2 tbspsoy sauce
2 tbsptomato paste
1 tbspolive oil

sauce

680 gmarinara sauce, store-bought or homemade

Equipment

whisk · spoon · large bowl · medium bowl · large pot

The method

Step by step

1
In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, black pepper, and salt. Whisk them together until well mixed.
About 2 min
Cook’s note: Ensure all dry ingredients are evenly distributed for consistent flavor.
2
In a separate medium bowl, whisk together the vegetable broth, soy sauce, tomato paste, and olive oil.
About 1 min
3
Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms.
About 2 min
4
Turn the dough out onto a clean surface and knead it for about 5-7 minutes. The dough should become elastic and firm.
About 7 min
Cook’s note: Do not over-knead, as this can make the seitan tough.
5
Divide the dough into 16-20 equal pieces and roll each piece into a ball, about 1.5 inches in diameter.
About 8 min
Cook’s note: Try to make the meatballs uniform in size for even cooking.
6
Pour the marinara sauce into a large pot or deep skillet and bring it to a gentle simmer over medium heat.
About 3 min
Cook’s note: Ensure the sauce is warm before adding the meatballs to prevent them from sticking.
7
Carefully add the seitan meatballs to the simmering marinara sauce. Make sure they are mostly submerged.
About 1 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
8
Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally to prevent sticking.
About 30 min
Cook’s note: A longer simmer will result in a more tender and flavorful meatball.
9
Remove from heat and serve hot with your favorite pasta or in a sandwich.

Per serving

Nutrition

69%Score

Calories: 498.3kcal
Protein: 79.1g
Carbs: 34.4g
Fat: 6.4g
Fibre: 7.6g
Sugar: 8.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover seitan meatballs in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.