Quick No Boil Seitan Meatballs
These Quick No Boil Seitan Meatballs are an easy, protein-packed vegan dinner option. Great with pasta, on sub sandwiches, or in soups!
Ingredients
- 1 15 Ounce Can Black Beans drained and rinsed
- ½ Cup Vital Wheat Gluten
- ½ Small Yellow Onion small diced
- 4 Ounces Cremini Mushrooms small diced
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 2 Cloves Garlic minced
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Salt
- ½ Teaspoon Liquid Smoke
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ⅛ Teaspoon Pepper
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See post for pan-frying instructions.)
- Use a potato masher or fork to mash the black beans in a large bowl until they're mostly mashed (still with some chunks).
- Add the remaining ingredients to the bowl and mix well.
- Use a cookie scoop (I used a size 40) or tablespoon measure to shape the mixture into 20 balls, around 2 tablespoons in size. Arrange on the prepared baking sheet.
- Bake for 30 minutes (until internal temperature reaches 195°F).
- Serve with pasta and marinara or in your meatball-focused recipe of choice!
Nutrition
Calories: 36kcal | Carbohydrates: 5g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 227mg | Potassium: 104mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg