These savory vegan seitan balls are a delicious and nutritious alternative to traditional meatballs, perfect for any meal.
Preheat your oven to 400°F and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper can make cleanup easier and prevent sticking.
In a food processor, pulse the seitan until it forms a crumbly texture.
Avoid over-processing to maintain a good texture.
Add the pecans to the food processor and pulse until combined with the seitan.
Ensure the pecans are evenly chopped for consistent flavor.
Transfer the mixture to a mixing bowl and stir in the breadcrumbs, parsley, basil, garlic, and oregano.
Mix thoroughly to evenly distribute the herbs and spices.
In a small bowl, whisk the egg replacer with water until frothy, then fold it into the seitan mixture.
Whisking the egg replacer well ensures it binds the mixture effectively.
Shape the mixture into 18 balls and place them on the prepared baking sheet.
Using a cookie scoop can help create evenly sized balls.
Brush the seitan balls with the remaining olive oil to promote browning.
Brushing with oil helps achieve a crispy exterior.
Bake the seitan balls in the oven for 20 minutes, turning them halfway through for even cooking.
Turning the balls ensures they brown evenly on all sides.
Serve the seitan balls with your favorite pasta and sauce, and enjoy!
Garnish with additional fresh herbs for a vibrant presentation.
