To make your saucy seitan meatballs, you will need the following:

Ingredients

1.5 cups of vital wheat gluten
1/2 a cup of chickpea flour
1.5 tablespoons of nutritional yeast (aka nooch)
1 teaspoon garlic powder
1 tablespoon coriander seeds
1 teaspoon stock powder (I use Ina Paarmans veggie or beef stock powder)
2 tablespoons soy sauce
1 teaspoon of miso paste
1 tablespoon apple cider vinegar

Method:

1. Mix all the ingredients together in a bowl and, once it comes together, knead the ‘dough’ with your hands.
2. Separate the dough and shape it into meatballs.
3. Bring to a boil a broth made with hot water, a squirt of soy sauce, a tablespoon of marmite (trust me- it’s for that umami!) and a teaspoon of stock powder.
4. Once the broth has come to a boil, add the meatballs and let them cook in it for 20-30 minutes on low to medium heat.
5. You can store these meatballs (or any seitan you make) in the broth for up to a week, when you are ready, fry up the meatballs alone to get some crispiness and colour.
6. Add to the pasta sauce or serve over the pasta.

You can follow Savannalee on Instagram on @veganonthesavannah

Enjoyed this recipe? You might also like: