Seitan's Baked Balls

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 26.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.4 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Seitan's Baked Balls calories by ingredient


Introduction

A vegan, tofu free way of making deliciously chewy "meatballs" for spaghetti or appetizers! These freeze very well after baking too, and even work wonders in the crockpot for "cocktail meatballs". Adapted from Bryanna Clark Grogan. Makes about 4 cups (raw) seitan. A vegan, tofu free way of making deliciously chewy "meatballs" for spaghetti or appetizers! These freeze very well after baking too, and even work wonders in the crockpot for "cocktail meatballs". Adapted from Bryanna Clark Grogan. Makes about 4 cups (raw) seitan.
Number of Servings: 48

Ingredients

    2 1/2 cups vital wheat gluten powder
    1 tsp black pepper
    1/2 tsp salt
    1/2 tbsp Italian seasoning
    1 tsp onion powder
    1/2 tsp garlic powder
    1 cup cold "un-beef" broth
    1 cup cold water
    2 tsp vegan Worcestershire sauce

Directions

Preheat oven to 375F.
Combine all the dry ingredients in a large bowl, mixing well.
Add liquids and knead well. Gluten should form instantly.
Cover and let rest 10 minutes.
Shape into 48 1" balls and place 3" apart on lined cookie sheets.
Bake 20 minutes, until puffy and golden.

Number of Servings: 48

Recipe submitted by SparkPeople user JO_JO_BA.