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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.7
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,669.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 50.8 g

View full nutritional breakdown of Wheatballs calories by ingredient
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From the Nutritional Yeast Cookbook by Joanne Stepaniak. From the Nutritional Yeast Cookbook by Joanne Stepaniak.
Number of Servings: 6


    Dry Ingredients:

    1 1/2 cups Instant Gluten flour (vital wheat gluten)
    1/4 cup nutritional yeast flakes
    1 teaspoon garlic granules
    1 teaspoon onion granules
    1 teaspoon dried basil leaves
    1 teaspoon dried oregano leaves
    1/4 teaspoon ground black pepper

    Liquid Ingredients:

    1 cup water
    3 Tbsp soy sauce
    1 Tbsp olive oil

    Simmering broth:

    10 cups water or vegetable broth
    1/2 soy sauce


Place all of the dry ingredients in a medium mixing bowl, and stir them together.
Measure out the liquid ingredients, and place them in a small mixing bowl. Stir them together and pour this liquid into the dry ingredients. Mix well. If there is still flour around the edges, add a small amount of additional water (1 to 2 tablespoons only). You should now have a large, firm, spongy mass in the bowl. This is called gluten.
Knead the gluten directly in the mixing bowl for about a minute, just to blend. (Do not add any more flour.) Then form the gluten into 24 balls. To do so, tear off walnut-size pieces of the gluten, and roll them between the palms of your hands into as round a shape as possible.
Place the water or broth and soy sauce for the simmering broth in a 4 1/2 quart saucepan or Dutch oven, add the wheatballs, and bring to a gentle boil. Reduce the heat to medium-low, and simmer the wheatballs partially covered for 30 minutes. Maintain the heat so that the liquid barely simmers, and stir the wheatballs two or three times during cooking.
About 5 minutes before the wheatballs are done simmering, preheat the oven to 400F. Mist a baking sheet with nonstick cooking spray, and set it aside.
Remove the saucepan from the heat, and drain the wheatballs well in a colander. Arrange the drained wheatballs on the prepared baking sheet, and bake them for 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user RATSAMONGUS.

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