Seitan Meatballs

Name: Seitan Meatballs
Ingredients: 16 ounces seitan; 1/2 cup pecans; 1/2 cup dry whole wheat breadcrumbs; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 3 tablespoons olive oil, divided; 3 garlic cloves, minced; 1 teaspoon Braggs liquid aminos; 1/4 teaspoon dried oregano; 1 teaspoon powdered egg substitute; 3/4 cup water

11 ingredients

9 steps

Ingredients

16 ounces seitan
1/2 cup pecans
1/2 cup dry whole wheat breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 tablespoons olive oil, divided
3 garlic cloves, minced
1 teaspoon Braggs liquid aminos
1/4 teaspoon dried oregano
1 teaspoon powdered egg substitute
3/4 cup water

Directions

1

Preheat oven to 400°F Coat cookie sheet with spray.
2

Blend seitan in food processor until crumbles.
3

Add pecans and pulse until combined.
4

Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
5

Whisk egg replacer with water until frothy. Then fold into mix. No YOU cannot add the powder to the seitan mix and then add the water. {someone was going to ask.}.
6

Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
7

Bake 20 minutes. Turn once. You want them crusty and lightly browned.
8

Add to your favorite tomato sauce and pasta.
9

Prepare pasta. Top with sauce and then meatballs. Serve.