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! ????
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 ????.
How To Make Vegan Meatballs (Seitan)
Description
Super firm vegan meatballs that don't fall appart! The secret ingredient here is vital wheat gluten.
Ingredients
Instructions
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To a bowl add your walnuts and mash them very finely (you can also use a food processor here).
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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.
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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.
Don't make them too big as they will grow.
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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.
Cover with the lid and let them steam for 25 minutes, change position of the balls midtime.
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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.
