This recipe is liked by 0 person(s). |
Seitan Meatballs with Winter Tomato Sauce
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: vegetariantimes.com
Winter Tomato Sauce | |
1 15-oz. can | diced tomatoes |
3 Tbs. | olive oil |
3 cloves | garlic, minced, (about 1 Tbs.) |
2 tsp. | dried basil |
Seitan Meatballs | |
1 16-oz. pkg. | seitan |
1/2 cup | pecans |
1/2 cup | whole-wheat breadcrumbs |
1/4 cup | chopped fresh parsley |
1/4 cup | chopped fresh basil |
3 Tbs. | olive oil, divided |
3 cloves | garlic, minced, (about 1 Tbs.) |
1 tsp. | low-sodium soy sauce |
1/8 tsp. | dried oregano |
1 tsp. | egg replacer powder |
16 oz. | whole-wheat pasta |
To make Winter Tomato Sauce:
1. Simmer all ingredients in partially covered saucepan 25 minutes. Season with salt and pepper.
To make Seitan Meatballs:
2. Preheat oven to 400°F. Coat baking sheet with cooking spray. Blend seitan in food processor until crumbly. Add pecans, and pulse until combined.
3. Transfer to bowl. Stir in breadcrumbs, herbs, 1 Tbs. oil, garlic, soy sauce and oregano. Whisk egg replacer with 1/4 cup water until frothy. Fold egg replacer into seitan mixture.
4. Shape mixture into 18 balls. Place on prepared baking sheet, and brush with 1 Tbs. remaining oil. Bake 20 minutes, turning once, or until crusty and lightly browned. Meanwhile, prepare pasta according to package directions. Drain, and divide among serving bowls. Top with sauce and meatballs, and serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe