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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Vegetarian Times 2007. Note the recipe directions called for 2 tbsp oil. I have no clue where the 3rd came from in the ingredients but use one for the mix and the spare if you need it when you baste the meatballs before baking. I dedicate this to Pot Scrubber and he will understand why... Ingredients:
16 ounces seitan |
1/2 cup pecans |
1/2 cup dry whole wheat breadcrumbs |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh basil |
3 tablespoons olive oil, divided |
3 garlic cloves, minced |
1 teaspoon braggs liquid aminos |
1/4 teaspoon dried oregano |
1 teaspoon powdered egg substitute |
3/4 cup water |
Directions:
1. Preheat oven to 400°F Coat cookie sheet with spray.
2. Blend seitan in food processor until crumbles.
3. Add pecans and pulse until combined.
4. Transfer to bowl and stir in breadcrumbs, parsley, basil, 1 tbsp oil, garlic, braggs and oregano.
5. Whisk egg replacer with water until frothy. Then fold into mix. No YOU cannot add the powder to the seitan mix and then add the water. {someone was going to ask.}.
6. Shape into 18 balls. Place on sheet. Brush with remaining olive oil.
7. Bake 20 minutes. Turn once. You want them crusty and lightly browned.
8. Add to your favorite tomato sauce and pasta.
9. Prepare pasta. Top with sauce and then meatballs. Serve.
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