Seitan Mushroom Meatballs
These Seitan Mushroom Meatballs are a hearty and flavorful twist on a classic favorite. I love how the umami from the mushrooms pairs perfectly with the chewy seitan, making for a satisfying bite every time.
I remember the first time I made these meatballs; I was trying to impress some friends who were skeptical about vegan food.
The moment they took the first bite, their faces lit up!
It’s a reminder of how powerful plants can be in creating satisfying meals.
Plus, they’re so easy to whip up, making them a go-to recipe in my kitchen.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Seitan is such a fantastic meat substitute because of its chewy texture. If you're gluten-free, you might want to swap the seitan for a mix of lentils and mushrooms. Nutritional yeast adds a cheesy flavor that I can’t get enough of – it’s a pantry staple in my kitchen! Grinding the oats makes for better texture.
Tips & Notes
- •Using a food processor makes this way easier.
- •I love to serve these meatballs with a homemade marinara sauce over pasta, but they’re also great in a sub sandwich!
- •If you ever have leftover meatballs, try tossing them in a stir-fry the next day for a quick meal.
Recipe Variations
- •Sometimes, I’ll add chopped spinach or kale to the mixture for extra greens.
- •You could also swap the mushrooms for grated zucchini for a different flavor and texture.
Storage & Freezing
Store any leftover meatballs in an airtight container in the fridge for up to 5 days. Just reheat them in the oven or on the stovetop – they taste just as good the next day!
Frequently Asked Questions
Can I freeze these meatballs?
Absolutely! I like to freeze them after baking. Just let them cool completely, then store them in an airtight container. They’ll keep well for about 2-3 months.
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These Seitan Mushroom Meatballs are a hearty and flavorful twist on a classic favorite. I love how the umami from the mushrooms pairs perfectly with the chewy seitan, making for a satisfying bite every time.
Ingredients
Instructions
- 1
Start by preparing the flax egg. Mix the flaxseed meal with 6 tablespoons of water in a small bowl and let it sit for about 5 minutes until it thickens.
- 2
While the flax egg is thickening, mix the vital wheat gluten with water according to package instructions to create seitan.
- 3
Heat the olive oil in a skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
- 4
Add the minced garlic and chopped mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms have released their moisture and are starting to brown.
- 5
In a food processor, grind the oats for better texture. Then, in a large bowl, combine the sautéed mushroom mixture, prepared seitan, ground oats, nutritional yeast, soy sauce, Italian seasoning, salt, garlic powder, onion powder, seasoning salt, and pepper. Stir in the flax egg once it’s ready.
- 6
Mix everything until well combined. If the mixture feels too wet, you can add a little more oats.
- 7
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 8
Form the mixture into small balls (about 1-1.5 inches in diameter) and place them on the baking sheet.
- 9
Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they’re golden brown and firm.
- 10
Once done, remove them from the oven and let them cool slightly before serving.
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