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Looking for good seitan recipes that don't make you feel like you're chewing wheat gum? Look no further! These are my absolute favorite recipes for vegan mock meat.
What is seitan?
The other white meat in the vegan world is seitan, our wheat meat. It's made from vital wheat gluten, which is the part of flour that binds everything together. It's packed with protein and easy to flavor, so it's a perfect substitute any type of meat you're missing since living in the vegan world.
I am on an eternal quest to make meatballs that taste like my dear Gramma used to make. The problem is, hers were made with meat, and I'm not really into that kind of meatball.
This seitan recipe is really simple and makes a delicious "meat"ball. If you don't have all these spices on hand, you could use a traditional Italian seasoning spice mix, which would have most of the same flavors.
1 cup vegetable broth
1/2 cup pinto beans (kidney or white beans would work as well)
1/4 cup rolled oatmeal
1/4 cup nutritional yeast
1 cup vital wheat gluten
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 tsp. fennel
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
1 tsp. dried parsley
1/2 tsp. red pepper flakes
1/4 tsp. paprika
1/4 tsp. cumin
2 Tbsp. soy sauce
2 Tbsp. vegan Worchesterchire sauce
2 Tbsp. olive oil
30 twisty-ties (optional)
Fill your steamer with water and get it boiling.
Cut the tin foil into about thirty 3"x3" pieces.
Mash the pinto beans until no beans are left intact. Add vegetable broth, soy sauce, Worchesterchire sauce, olive oil, and whisk to combine.
Add spices, nutritional yeast and oats, and stir well. Once all the ingredients are combined, add the wheat gluten until just combined. The gluten will instantly bind everything together, so make sure it's all combined before putting the gluten in otherwise you'll end up working the gluten too much and you'll get a chewy meatball.
Roll about 30 balls from the mixture, and put each in the center of a piece of tin foil.
Fold the corners up and twist them together, so that none of the mixture can escape out of the side. If you are using twisty-ties, tie them around the top. Otherwise, twist to seal.
Steam for 40 minutes. Let the meatballs rest for about 10 minutes before taking them out of the tin foil. They can be served immediately, frozen, or stored in an air-tight container in the fridge for about a week.
Makes 30 "meat"balls.