Are you ready to try the meatiest vegan meatballs you've ever come across? Juicy, tender, flavourful, perfect for enjoying as an appetizer with a dipping sauce and even better for topping pasta. These vegan Italian seitan meatballs have quickly become a go-to recipe in my house!
Not only are these super easy to prepare (just 10 minutes prep time), but once they are steamed they can be stored in the fridge for 5 days or they can even be frozen for another time. Perfect for making ahead of time or for meal prep.
The secret to getting the meatiest texture is to use vital wheat gluten. Vital wheat gluten is a flour made from the protein in wheat, and it's what gives bread its bouncy stretchy texture, and what makes pizza dough so awesome. Using it in combination with lentils, sun-dried tomatoes, walnuts, and various spices makes these seitan meatballs so meaty and flavourful it's pretty astounding.
For those of you who love counting macros, one serving (5 meatballs) contains a whopping 39 grams of protein!! Or 8 grams of protein per meatball.
Unfortunately, vital wheat gluten is a very special ingredient and there is no substitution for it. So if you are gluten-free this isn't the recipe for you. You could try my beanball recipe found in my cookbook Fuss-Free Vegan which has a gluten-free option.
To make vegan Italian Seitan Meatballs:
Add the sun-dried tomatoes and walnuts to a food processor and pulse until you reach a paste-like texture.
Add all the remaining ingredients to the food processor and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 20 meatballs.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the meatballs to the steamer basket, cover and steam for 25 minutes, gently turning the meatballs halfway through. The meatballs will expand a bit when they steam.
Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store in an air-tight container in the fridge for up to 5 days, or freeze for later.
Steaming the seitan is what gives it the perfect texture. Once they are steamed you can basically treat them as if they were raw meatballs and pan-fry them before serving.
To do this add 1 tablespoon of oil to a large skillet over medium-high heat. When hot, add the meatballs and fry a couple of minutes per side, turning as needed until they are golden all over and heated through.
Serve with dipping sauce, add to a tomato sauce, top on pasta, or enjoy them any way you please.
I love making pasta with tomato sauce from my cookbook Fuss-Free Vegan, adding the seitan meatballs on top, and garnishing with Parmegan. And I've also served them as a little appetizer with a few sauces for dipping. Let's just say that anyway I prepare these vegan Italian seitan meatballs, they have disappeared immediately.
Bon appetegan!
Sam Turnbull.
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Vegan Italian Seitan Meatballs
Servings: (makes about 20 meatballs)
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Ingredients
- ⅓ cup sun-dried tomatoes, (the kind in oil)
- ½ cup walnuts
- 1 ¼ cup vital wheat gluten, (there is no substitution for this)
- 1 cup cooked lentils, (I used canned)
- 6 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon dried basil
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
To prepare the vegan meatballs:
- Add the sun-dried tomatoes and walnuts to a food processor and pulse until you reach a paste-like texture. Add all the remaining ingredients to the food processor and pulse, stopping to scrape the sides as needed until combined into a crumbly dough.
- Pinch off some of the dough and roll into a vegan meatball about the size of a golf ball and set aside on a plate or dish. Repeat until all the dough is used up and you have made about 20 meatballs.
- Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the meatballs to the steamer basket. Cover and steam for 25 minutes, gently turning the meatballs halfway through, or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan.The meatballs will expand a bit when they steam. Once the steaming is done, you can either prepare them right away (see below), or allow them to cool completely and store in an air-tight container in the fridge for up to 5 days, or freeze for later.
To serve:
- Steaming the seitan is what gives it the perfect texture. Once they are steamed you can basically treat them as if they were raw meatballs and pan-fry them before serving.To do this add 1 tablespoon of oil to a large skillet over medium-high heat. When hot, add the meatballs and fry a couple of minutes per side, turning as needed until they are golden all over and heated through. Serve with dipping sauce, add to a tomato sauce, or enjoy them any way you please. * Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Notes
Nutrition
More Vegan Recipes You Might Enjoy:
Suzanne says
I just made these today! Of course I had to run out of basil. I opted for Italian seasoning.
This is a keeper! I can see “meatball” subs in the near future!
Thanks for sharing this with us!!
Jess @ It Doesn't Taste Like Chicken says
We're so glad you enjoyed it! These would make fantastic vegan meatball subs!
sarah says
these are amazing! so simple and they come out great every time, this is a go to recipe for me
Pam says
I don't have a food processor. Is there another way to make the meatballs?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Pam, yes, you could chop the sun-dried tomatoes and walnuts very well until they reach a paste like texture. Then in a large bowl add the lentils and mash with a potato masher until they are crumbly. Add the tomato/walnut paste, and all the ingredients except for the vital wheat gluten. Mix, and then lastly add the vital wheat gluten to form the dough. I hope that helps!
Pam says
Thank you for your reply. I used your suggestion & the meatballs cooked up perfectly!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that 🙂
Michelle Lemus says
I love this meatball recipe! I make a big batch and freeze them to use during the week. They are so good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that Michelle!
Linda says
i have tried a LOT of different seitan recipes, this is by far the best. the only change i made was using walnuts and pumpkin seeds. i made them for a vegan version of swedish meatballs (köttbullar) with gravy and potatos, soo goood, can't wait to make more. thank you! <3
Jess @ It Doesn't Taste Like Chicken says
Yum, that sounds amazing!
Brian says
I have been vegetarian for about a year now. This is by far the most meat-like dinner I have served (with spaghetti and marinara). I don't crave meat so I'm usually happy with my go-to veggie & tofu stir fry. But I have to admit this meal was particularly satisfying. Comfort food without the guilt. It was nice to eat a vegetarian meal that still reminded me of my childhood.
I wonder if this could morph into a meatloaf recipe?
Jess @ IDTLC Support says
We're so happy you enjoyed it so much, Brian!
Michelle says
These are the best vegan meatballs I’ve tried! I’ve made them so many times now and realized I never left a review. I make a big batch then freeze and use when needed. I love all your seitan recipes.
KIRSTEN J WALTER says
Hi Sam,
I have gone to many Vegan sites, and I always come back to yours. Keep up the good work.
Sharon says
I need to know if the crumbly dough comes after it forms a dough ball. How long do you run the processor to get the crumbly texture? I just made them and they are steaming but I'm afraid I may not have let it run long enough but it is an easy recipe. I will make again.
Janet says
Do the meatballs need to be in a single layer when steaming, or can they be stacked?
Lizzie says
Hi Sam! I can't use walnuts. Can I use sunflower seeds instead?
Jess @ IDTLC Support says
Yes, pumpkin or sunflower seeds should work well as a nut free substitute.
Lizzie says
Thank you Jess! This is good to know. I tend to have both of those seeds in my pantry. I ended up using sunflower seeds and they came out awesome!
Jess @ IDTLC Support says
Fantastic!
vanni says
can you cook this in the instant pot?
Jess @ IDTLC Support says
What other readers have said about instant pot is that the seitan can be steamed with the steamer basket on high pressure for 20 mins with quick release with some water in the bottom. Good luck!
Isa says
the best seitan recipe! my family and I just live those little balls. everyone is happy when we eat them at supper. I don't need to beg anyone to finish their plates. and it is so easy to make!
Jess @ IDTLC Support says
Thanks for sharing your review!
Tess says
WOW! I made these yesterday. They were amazing. I am going to make more for the freezer. They have the perfect texture. I had them with homemade marinara sauce and spaghetti. I'm on a buzz making your seitan recipes. the seitan turkey is in the fridge waiting to be roasted tonight. Thank you so much for all your amazing, tasty recipes
kristina says
I have probably tried every vegan meatball recipe there is, and this is my favorite by far, for real! They are so tasty and the texture is perfect, I added some shitake powder and cumin in with the spices, after steaming put them in the fridge overnight before cooking in a frying pan the next day, so good!! Thank you
Jess @ IDTLC Support says
Excellent! Thanks for sharing!