This blog has moved to http://jenny-marie.co.uk!
I was lucky enough to find myself with a little time to kill in London recently, and I made a rather joyous first visit to the Vx shop. Amongst other things, I took advantage of an over-the-counter opportunity to purchase some wheat gluten.
Today I had a craving for spaghetti and meatballs and set to creating a seitan meatball creation. As with my previous seitan recipe, remember to use cold stock! I make it an hour or so beforehand and let it sit in the fridge.
This recipe will make around 18 meatballs. And now……time to get your wheat gluten out!
- 2/3 cup cooked/tinned pinto beans
- 1 tbsp olive oil
- 1 tsp liquid aminos or soy sauce
- 3 cloves garlic
- 1 tsp rosemary
- black pepper, to taste
- 2 cups vital wheat gluten
- 2/3 cup nutritional yeast
- 1 cup cold broth (made with boiling water, 1 tbsp marmite and 1/2 tsp onion bisto)
Firstly blend the pinto beans, olive oil, liquid aminos, garlic and seasonings in a food processor until it turns into a rather unappealing mush (actually it looks like dip, and that isn’t so bad).
Mix the wheat gluten and nutritional yeast in a bowl. Add the stock to the dry ingredients along with the beany mix.
Mix together with a spoon, then knead for 2 to 3 minutes until the dough is nice and elastic. Roll into meatball shapes and place on a baking tray, greased, or lined with greaseproof paper/foil. Drizzle a little olive oil over the top and cover well with foil and bake at 175°C for 1 hour. You can turn them/toss them after half an hour; just make sure you keep them well covered.
Once your meatballs are baked, you can refrigerate or freeze them for future use.
For this recipe, you can either plunge the meatballs immediately into a tomato sauce, or (like me) you can fry them off in a little olive oil beforehand.
Either way, you can let the meatballs simmer in the tomato sauce for 5-10 mins before serving over spaghetti.
Finish with a grating of your favourite vegan cheese, or a little parmazano. Enjoy!