Seitanic Baked Balls
From jo_jo_ba 14 years ago
- 20 minutes to make
- Serves 48
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". Read more Adapted from Bryanna Clark Grogan. Makes about 4 cups (raw) seitan. See less
Ingredients
- 2 1/2 cups vital wheat gluten powder shopping list
- 1 tsp black pepper shopping list
- 1/2 tsp salt shopping list
- 1/2 tbsp italian seasoning shopping list
- 1 tsp onion powder shopping list
- 1/2 tsp garlic powder shopping list
- 1 cup cold "un-beef" broth shopping list
- 1 cup cold water shopping list
- 2 tsp vegan worcestershire sauce shopping list
How to make it
- 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.
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