Pasta Aglio Olio With Seitan Meatballs

"I wanted vegetarian meatballs with some bite. Most recipes called for grinding the seitan first. I've never had luck with these. So I came up with this. The rest came together with what I had in my cabinets. This is nice and spicy with the addition of the red pepper flakes. If you don't like so much spice, add less red pepper, or eliminate it all together."
 
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photo by vegan mom photo by vegan mom
photo by vegan mom
Ready In:
2hrs
Ingredients:
16
Serves:
12
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ingredients

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directions

  • Prepare the broth for the seitan: Fill a stockpot with the water, bouillon cubes, and soy sauce. Cover and bring to a boil. Once it boils, lower the heat to low, just to the point where it's about to boil, but barely simmering. This is key, you don't want a boil when the seitan is added. This will make for a spongey meatball.
  • Meanwhile, mix together the gluten flour, nutritional yeast, italian seasoning and black pepper in a large bowl. In a large measuring cup, mix together the broth, soy sauce, olive oil, and garlic. Pour the wet ingredients into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Separate the dough into 48 pieces. Using your hands, knead each piece until smooth and elastic then roll into a ball.
  • Once the broth is ready, drop meatballs inches Partially cover the pot and simmer for an hour. At this point they're done, but I like to pan fry them a bit to brown the outsides, but it's not necessary.
  • For the Sauce: Heat a large skillet over medium heat. Add the olive oil, garlic, basil, and red pepper flakes. Saute until the garlic begins to brown. Add tomatoes. Simmer until the water has evaporated, about 15-20 minutes. Salt and pepper to taste.
  • To serve, either cook up some pasta of your choice, or make zucchini noodles. Top with a small amount of sauce (you don't need much, the olive oil has been infused with a lot of flavor), and seitan meatballs. Enjoy!

Questions & Replies

  1. Can seitan be kneaded with a dough hook in a standing mixer, such as a KitchenAid?
     
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Reviews

  1. This recipe is absolutely amazing. The meatballs are so meat-like that it is scary. These meatballs are what convinced my neighbor to make the leap to becoming Vegan. She had resisted because she would miss meat and with one meatball she realized that there was nothing to miss. The sauce is so spicy-delicious and a little goes a long way. I had never considered a spicy spaghetti sauce but this sauce is out of this world. Thank you for this recipe! It is my go to meal to make for mixed company (vegan and non-vegan) meals.
     
  2. Made a batch this afternoon and they were scary meaty. My family loved them and I can see how versatile they could be with different spice combinations. Thank you for bringing this recipe to my repertoire!
     
  3. Do I steam them or just put them in the pot to simmer does the water absourbe it
     
  4. These taste so good.!! I like the pepper flavor I am making them for a party tonight and am thinking about adding chili/grape sauce in the crock pot. I hope that will be okay?
     
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RECIPE SUBMITTED BY

I'm an easy going person. I like to try lots of new things. It's to the point now where we almost never have the same thing twice unless it was really good (or really easy). In my opinion there is nothing better than making a margarita, popping in a movie, and baking.
 
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