I made two different variations of vegan meatballs the past few days.
Both were good, but the second batch turned out better. I didn’t chop my seitan bits small enough for the first batch, so the meatballs were a little too chewy. Adding rice and water chestnuts to batch 2 was also a good decision – it helped the make the meatballs crunchier. Most of the other additions/deletions in batch 2 were based on what I had left in my kitchen. Next time I make meatballs, I want to add more nuts and seeds (maybe pecan pieces). While I really liked the rice, I might want to try lentils or black beans next.
batch 1: seitan (homemade and minced), shredded carrots, chopped onions, garlic, and celery, poblano peppers, pumpkin seeds, Bragg’s, nutritional yeast, thyme, oregano, paprika, tomato paste, parsley, small amount of flour
batch 2: seitan (homemade and minced), shredded carrots, chopped onions, garlic, and celery, cooked white rice, water chestnuts, nutritional yeast, paprika, thyme, oregano, cayenne, barbeque sauce, ketchup, small amount of flour
Here is how I made them:
- Make seitan (you can buy it packaged if you don’t have a lot of time).
- While the seitan is boiling, preheat the oven to 300 degrees and chop up all the vegetables and nuts.
- Cook them with the spices in a big wok.
- When the seitan is finished, pull it apart with your fingers, chop it into tiny pieces, and added it to the vegetable mixture.
- Taste mixture and add spices if needed.
- Add a little bit of flour to form a pasty substance.
- Roll small balls with your hands (about 2 Tablespoons of mixture), place on a greased cookie sheet, and bake until brown. Check often and rotate if needed.