Vegan Meatballs in Tomato Sauce
Plant-based version of the traditional Italian meatballs.
Equipment
- pan with lid
- bowl
- blender
- cutting board
- knife
- drainer
- spatula
Ingredients
- 250 g seitan (or 8.8 oz)
- 80 g textured soya protein (or 2.8 oz)
- 40 g breadcrumbs (or 1.4 oz)
- 40 g nutrional yeast (or 1.4 oz)
- 500 ml vegetable broth (or 17 fl oz)
- 400 g tomato souce (or 14 oz)
- salt
- black pepper
- nutmeg
- parsley
- extra vergin olive oil
- smoked paprika - optional
Instructions
- At first, rehydrate soya in hot broth for 10 minutes.
- In the meantime, dice the parsley.
- Drain the soya (but don't squeeze it) – use a container underneath to save the drained broth for later.Blend soya and seitan together into a uniform mixture.
- Transfer the mixture to the bowl. Then add breadcrumbs, nutritional yeast, parsley, nutmeg and smoked paprika (to taste), a pinch of salt and pepper.
- Mix the ingredients together (start with the spatula, then use your hands) until reaching a uniform mixture.Then, leave it to rest in the fridge for 30 minutes.
- Now start shaping the meatballs. To make it easier, dampen your hands before forming each piece.
- In the pan, heat abundant oil.Then fry the meatballs on all sides. When they are golden brown, turn off the heat and move the meatballs onto a plate (leave the excess oil in the pan).
- In the pan, add tomato sauce and around 150 ml (5 oz) of the broth you put apart. Season with salt and pepper and cook for 7-10 minutes.Now add the meatballs and let them cook for 5 minutes. From time to time, carefully mix the meatballs with the sauce.Serve warm.P.S. when the meatballs are finished, don't forget to fare la scarpetta! (mop up all the sauce with a scrap of bread) ;)
