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    Home » Recipes » Recipes

    January 22, 2020 138 Comments

    Vegan Italian Meatballs (Seitan)

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    Are you ready to try the meatiest vegan meatballs you've ever come across? Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping pasta. These vegan Italian seitan meatballs have quickly become a go-to recipe in my house!

    Vegan Italian Seitan Meatballs! Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping on pasta. Easy to make and can be prepared ahead of time or frozen for later. #itdoesnttastelikechicken #veganrecipes

    Not only are these super easy to prepare (just 10 minutes prep time), but once they are steamed they can be stored in the fridge for 5 days or they can even be frozen for another time. Perfect for making ahead of time or for meal prep.

    Vegan Italian Seitan Meatballs! Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping on pasta. Easy to make and can be prepared ahead of time or frozen for later. #itdoesnttastelikechicken #veganrecipes

    The secret to getting the meatiest texture is to use vital wheat gluten. Vital wheat gluten is a flour made from the protein in wheat, and it's what gives bread its bouncy stretchy texture, and what makes pizza dough so awesome. Using it in combination with lentils, sun-dried tomatoes, walnuts, and various spices makes these seitan meatballs so meaty and flavourful it's pretty astounding.

    For those of you who love counting macros, one serving (5 meatballs) contains a whopping 39 grams of protein!! Or 8 grams of protein per meatball.

    Unfortunately, vital wheat gluten is a very special ingredient and there is no substitution for it. So if you are gluten-free this isn't the recipe for you. You could try my beanball recipe found in my cookbook Fuss-Free Vegan which has a gluten-free option.

    To make vegan Italian Seitan Meatballs:

    Walnuts and sun-dried tomatoes add richness and umami.

    Add the sun-dried tomatoes and walnuts to a food processor and pulse until you reach a paste-like texture.

    Add the remaining ingredients to make a vegan meatball dough.

    Add all the remaining ingredients to the food processor and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.

    roll the dough into balls to make seitan meatballs

    Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 20 meatballs.

    steam the meatballs to cook the vital wheat gluten

    Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 minutes, gently turning the meatballs halfway through. The meatballs will expand a bit when they steam.

    Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store in an air-tight container in the fridge for up to 5 days, or freeze for later.

    to serve, I like to fry the vegan Italian meatballs in a bit of oil.

    Steaming the seitan is what gives it the perfect texture. Once they are steamed you can basically treat them as if they were raw meatballs and pan-fry them before serving.

    To do this add 1 tablespoon of oil to a large skillet over medium-high heat. When hot, add the meatballs and fry a couple of minutes per side, turning as needed until they are golden all over and heated through.

    Vegan Italian Seitan Meatballs! Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping on pasta. Easy to make and can be prepared ahead of time or frozen for later. #itdoesnttastelikechicken #veganrecipes

    Serve with dipping sauce, add to a tomato sauce, top on pasta, or enjoy them any way you please.

    Vegan Italian Seitan Meatballs! Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping on pasta. Easy to make and can be prepared ahead of time or frozen for later. #itdoesnttastelikechicken #veganrecipes

    I love making pasta with tomato sauce from my cookbook Fuss-Free Vegan, adding the seitan meatballs on top, and garnishing with Parmegan. And I've also served them as a little appetizer with a few sauces for dipping. Let's just say that anyway I prepare these vegan Italian seitan meatballs, they have disappeared immediately.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    4.97 from 63 votes

    Vegan Italian Seitan Meatballs

    Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping on pasta. Easy to make and can be prepared ahead of time or frozen for later.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course : AppetizerMain CoursePasta
    Cuisine : Italian
    Servings: 4 (makes about 20 meatballs)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ⅓ cup sun-dried tomatoes (the kind in oil)
    • ½ cup walnuts
    • 1 ¼ cup vital wheat gluten (there is no substitution for this)
    • 1 cup cooked lentils (I used canned)
    • 6 tablespoons water
    • 2 tablespoons soy sauce
    • 2 tablespoons nutritional yeast
    • 1 tablespoon dried basil
    • 1 ½ teaspoons onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon black pepper
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    Instructions

    To prepare the vegan meatballs:

    • Add the sun-dried tomatoes and walnuts to a food processor and pulse until you reach a paste-like texture. Add all the remaining ingredients to the food processor and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
    • Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 20 meatballs.
    • Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 minutes, gently turning the meatballs halfway through. The meatballs will expand a bit when they steam. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store in an air-tight container in the fridge for up to 5 days, or freeze for later.

    To serve:

    • Steaming the seitan is what gives it the perfect texture. Once they are steamed you can basically treat them as if they were raw meatballs and pan-fry them before serving.
      To do this add 1 tablespoon of oil to a large skillet over medium-high heat. When hot, add the meatballs and fry a couple of minutes per side, turning as needed until they are golden all over and heated through. Serve with dipping sauce, add to a tomato sauce, or enjoy them any way you please.

    Notes

    Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. For a vegan gluten-free meatball recipe try my bean ball recipe in Fuss-Free Vegan which has a gluten-free option.
    Steaming tips: you need to steam the vegan meatballs before using them. I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer.
    Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished.
    To make vegan meatballs oil-free: sub the sun-dried tomatoes in oil, for the air-packed sun-dried tomatoes. Note that the walnut/ sun-dried tomato mixture will be more like a fine crumble in texture instead of a paste. Then simply fry them without oil in a non-stick pan, adding a little water or broth if needed. Note: I tried baking the vegan meatballs but this just made them dry and hard so I do not recommend this.
    To substitute walnuts: I love walnuts for their flavour in this recipe but you could substitute them for any nut or seed such as pecans, cashews, pumpkin seeds, or sunflower seeds.

    Nutrition

    Serving: 1(¼ of the recipe, about 5 meatballs) | Calories: 343kcal | Carbohydrates: 26g | Protein: 39g | Fat: 11g | Saturated Fat: 1g | Sodium: 540mg | Potassium: 728mg | Fiber: 8g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. kristina says

      March 17, 2023 at 4:26 am

      5 stars
      I have probably tried every vegan meatball recipe there is, and this is my favorite by far, for real! They are so tasty and the texture is perfect, I added some shitake powder and cumin in with the spices, after steaming put them in the fridge overnight before cooking in a frying pan the next day, so good!! Thank you

      Reply
      • Jess @ IDTLC Support says

        March 17, 2023 at 8:53 pm

        Excellent! Thanks for sharing!

        Reply
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