Easy Vegan Meatballs Recipe | Seitan Meatballs

A bowl of spaghetti topped with meatballs in tomato sauce garnished with parsley, accompanied by a plate of spicy seitan wings. Beside it is a fork, a glass of ice water, and a sprig of fresh parsley, all on a blue surface.

4.54 from 15 ratings

Easy Vegan Meatballs Recipe | Seitan Meatballs

With plenty of raving reviews, these easy vegan meatballs, made with the plant-based meat alternative seitan, are packed with great texture and flavor! They're ready in under an hour and are perfect for pairing with your favorite sauce and pasta.

Prep Time10

Cook Time45

Total Time55

Course: Main Dishes

Cuisine: Italian

Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: seitan meatballs, vegan meatballs, vegetarian meatballs

Diet: Dairy-Free, Vegan, Vegetarian

Occasion: Birthdays, Game Day

Time: 60 minutes or more

Servings: servings

Author: Sarah Bond

Ingredients

Dough

1 cup vital wheat gluten 120 g
1 cup water 236 mL
¼ cup chickpea flour 30 g
¼ cup nutritional yeast 15 g
1 Tbsp Italian seasoning
1 tsp salt

Broth

6 cups vegetable broth 1.4 L
2 Tbsp apple cider vinegar 30 mL
1 tsp liquid smoke 5 mL

To Serve

1 Tbsp olive oil 15 mL
marinara sauce, pasta

Instructions

Dough: In a large bowl stir together all dough ingredients until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough is elastic and cohesive (it will still be lumpy, that's okay!).
Shape: Portion dough into about 25 pieces, then roll into small balls (they will expand when cooking, so make them smaller than you think you'll want them!). Let meatballs rest while you prepare the broth.
Broth: Add all broth ingredients to a large pot and bring to a simmer. Gently lower the seitan meatballs into the broth, ensuring the dough is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 30 minutes.
Saute: Remove from pot and let cool enough to touch. Heat oil in a large saute pan over medium heat, then add the meatballs. Cook, jostling the pan often, until meatballs are golden brown on all sides. Serve with marinara sauce and your favorite pasta!

Notes

Storage: Leftover vegan meatballs can be stored in an airtight container in the fridge or freezer. They will last 5 days in the fridge and 3 months in the freezer. They freeze well, so I like to make a double batch to keep the dry meatballs on hand in the freezer.

Nutrition