Vegan Seitan Meatballs

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1. 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.

   Ongeveer 2 min

   Tip van de kok: Ensure all dry ingredients are evenly distributed for consistent flavor.

2. 2

   In a separate medium bowl, whisk together the vegetable broth, soy sauce, tomato paste, and olive oil.

   Ongeveer 1 min

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms.

   Ongeveer 2 min

4. 4

   Turn the dough out onto a clean surface and knead it for about 5-7 minutes. The dough should become elastic and firm.

   Ongeveer 7 min

   Tip van de kok: Do not over-knead, as this can make the seitan tough.

5. 5

   Divide the dough into 16-20 equal pieces and roll each piece into a ball, about 1.5 inches in diameter.

   Ongeveer 8 min

   Tip van de kok: Try to make the meatballs uniform in size for even cooking.

6. 6

   Pour the marinara sauce into a large pot or deep skillet and bring it to a gentle simmer over medium heat.

   Ongeveer 3 min

   Tip van de kok: Ensure the sauce is warm before adding the meatballs to prevent them from sticking.

7. 7

   Carefully add the seitan meatballs to the simmering marinara sauce. Make sure they are mostly submerged.

   Ongeveer 1 min

   Tip van de kok: Do not overcrowd the pot; cook in batches if necessary.

8. 8

   Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally to prevent sticking.

   Ongeveer 30 min

   Tip van de kok: A longer simmer will result in a more tender and flavorful meatball.

9. 9

   Remove from heat and serve hot with your favorite pasta or in a sandwich.