Last weekend, I made some of Evin's Pulled Pork Seitan with the intention of freezing half of it and smoking it this (long, holiday) weekend. Well, the weekend's here and I don't really feel like bothering with the smoker but we still had half of this seitan left - what to do with it?
I happened to remember, a few months back, looking for "seitan meatball" recipes online, and getting so frustrated because they all seemed to call for X ounces of seitan and, at the time, I wanted recipes that started with wheat gluten ... but, today, X ounces of seitan was just what I had!
So I found a recipe, tweaked it to what I had on-hand and thought would be good and ... wow, these are absolutely delicious!
For the seitan, I used 16 ounces of this seitan (with 1 tbsp garlic powder in place of minced garlic, and replacing 1/2 cup of soy sauce with previous-seitan-cooking-broth, replacing 1/2 cup of water with previous-seitan-cooking-broth and omitting the vegetable broth cubes).Ingredients
- 16 ounces seitan, shredded
- 1/2 cup walnuts, pulsed in food processor
- 2 tbsp dried parsley
- 1 1/2 tsp dried oregano
- 1 1 /2 tsp dried basil
- approx. 2 tbsp nutritional yeast
- 1/2 cup Panko bread crumbs
- 3 cloves garlic, minced
- 1 1/2 tsp onion powder
- approx. 3 tbsp all-purpose flour
- 1 tbsp safflower oil
- 3/4 cup water
- 1 tsp Ener-g egg replacer
- set aside 2 additional tablespoons of oil for brushing formed meatballs
- Preheat oven to 400 degrees.
- Mix egg replacer, oil and water until frothy.
- Combine remaining ingredients.
- Add wet ingredients and combine well.
- Allow to sit for a few minutes, so the bread crumbs can soak up some liquid.
- Form into meatballs. (I made 28 from this amount.)
- Brush meatballs with oil.
- Bake for 10 minutes, turn, and bake for an additional 10 minutes.