1-16-oz pkg. seitan (I used 2-8oz pkgs of Westsoy’s beef-style seitan–in the red box)
1/2 C pecans
1/2 C whole wheat breadcrumbs (used regular–couldn’t find whole wheat)
1/4 C chopped fresh parsley
1/4 C chopped fresh basil
1/8 tsp dried oregano
3 cloves garlic, minced (1 Tbs)
3 Tbs olive oil, divided
1 tsp low-sodium soy sauce
1 tsp egg replacer powder
1 jar of your favorite spaghetti sauce
Preheat oven to 400. Coat baking sheet with cooking spray (I used foil and sprayed that–baked-on cooking spray is a pain to scrub off of baking sheets)! Crumble seitan in food processor . Add pecans; pulse to blend.Transfer to a bowl. Stir in breadcrumbs, herbs, garlic, 1 Tbs olive oil, and soy sauce. Whisk egg replacer with 1/4 C water until frothy; fold into seitan mixture. Shape mixture into 18 (I got 20) balls. Place on prepared baking sheet, and brush with remaining 2 Tbs oil. Bake 20 mins, turning once, or until crusty and lightly browned. I didn’t bother turning them and they turned out great. Meanwhile, cook pasta according to package instructions. Drain and divide among serving bowls. Top with sauce and meatballs. Enjoy!
UPDATE: These made GREAT meatball sandwiches!
- Main Dishes, Other