How To Make Vegan Meatballs (Seitan)

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Most vegan meatballs I have tried are very crumbly and don’t stay together that well, unlike this one!

Thanks to the seitan these balls have a very meaty texture and are very firm. Just how I like them! ๐Ÿ™Œ

I used red lentils but really any type of legumes should be fine.

And the “secret” ingredient here is: vital wheat gluten.

Looking for more red lentils recipes? Have a look at this butternut squash dahl, pumpkin dahl or these 2 ingredient red lentils tortillas ๐Ÿ˜ฑ.

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Total Time 50 mins Servings: 2 Best Season: Suitable throughout the year


Super firm vegan meatballs that don't fall appart! The secret ingredient here is vital wheat gluten.



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  1. To a bowl add your walnuts and mash them very finely (you can also use a food processor here).

  2. Once crushed, add the tomato paste, vital wheat gluten, cooked red lentils, water, broth, soy sauce, nutritional yeast, fresh or dried basil, garlic powder, oregano, fennel seeds and black pepper.

  3. Now either kneed the dough with your hands to combine everything well or use a food processor.

    Once you needed it for about 5 to 10 minutes, start forming little balls.ย 

    Don't make them too big as they will grow.

  4. Now let's steam our balls, to a big pot add some water (cover the bottom generously).

    Add the balls to a steaming basket and put them in the pot so they can steam.ย 

    Cover with the lid and let them steam for 25 minutes, change position of the balls midtime.

  5. After this, you can either store the balls in the fridge or freezer or immediately use them in a sauce.

    To consume, just cook in a pan with some oil for a few minutes.

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