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Vegan Seitan Mushroom Meatballs

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

  1. If using canned lentils, rinse and drain the lentils. If using dry, cook and cool first.
  2. Place mushrooms in food processor and pulse to chop into small pea size pieces.
  3. 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.
  4. Chop fresh herbs and dice onions.
  5. Add lentils, chopped fresh herbs, and diced onions to food processor. Pulse to 2 to 3 times to incorporate.
  6. Add remaining ingredients to make a thick, crumbly dough-like texture.
  7. Using a #24 cookie scoop (1.33 oz. portion), make small golf ball-size meatballs. Steam for 20 to 25 minutes to cook.
  8. Cool right away, ideally overnight.
  9. 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.