Delight in the rich and hearty flavors of these seitan mushroom meatballs from the UPMC Catering Department.
Whether you follow a plant-based diet or not, these meatballs are sure to impress.
Bursting with savory umami notes, each bite offers a delightful combination of tender seitan and earthy mushrooms. Infused with aromatic herbs and spices, the satisfyingly meaty texture will leave your taste buds craving more.
These mouthwatering plant-based meatballs are perfect for adding to your pasta dishes or enjoying as a scrumptious appetizer.
What You Need to Make Plant-Based Seitan Mushroom Meatballs
- ½ cup dry lentil beans.
- 2 portobello mushroom 3.5 inch caps.
- ½ cup raw whole cashews.
- 1/3 cup sun dried tomatoes.
- 2 Tbsp. fresh oregano, minced.
- 2 Tbsp. fresh basil.
- ¼ cup pre-diced onion, ¼.
- 1.5 cup vital wheat gluten flour.
- 2 oz. cold water.
- 1 oz. organic, low sodium soy sauce.
- ½ tsp. ground black pepper.
- 0.5 oz. yeast extract.
- 0.5 oz. porcini mushroom powder.
- ¼ cup nutritional yeast mini flake.
How to Make Vegan Seitan Mushroom Meatballs
- If using canned lentils, rinse and drain the lentils. If using dry, cook and cool first.
- Place mushrooms in food processor and pulse to chop into small pea size pieces.
- Chop sun dried tomatoes into small pieces and add to the food processor with cashews. Pulse to a thick, almost paste-like consistency. Still leave small particle sizes.
- Chop fresh herbs and dice onions.
- Add lentils, chopped fresh herbs, and diced onions to food processor. Pulse to 2 to 3 times to incorporate.
- Add remaining ingredients to make a thick, crumbly dough-like texture.
- Using a #24 cookie scoop (1.33 oz. portion), make small golf ball-size meatballs. Steam for 20 to 25 minutes to cook.
- Cool right away, ideally overnight.
- To serve, brown meatballs in a skillet and add to you favorite sauce.
Each serving is 4 meatballs.
Plant-Based Seitan Mushroom Meatballs Nutrition Facts
Yield: 5
Portion: 1 serving = 4 meatballs
- Calories = 383 kcal.
- Carbs = 32.5 gm.
- Protein = 48.8 gm.
- Fat = 8.7 gm.
- % Cal./Fat = 19.4%.
- Chol. = 0 mg.
- Sodium = 397 mg.
- Fiber/Dietary = 4.8 gm.
- Calcium = 24 mg.
