Dinner

Thai Seitan Meatballs

Thai Seitan Meatballs
Level
Easy
Prep
15 minutes
Cook
15 minutes
Servings
Makes 6 servings
WORLDLY DELICIOUS, SUPER EASY

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 4 dried shiitake mushrooms
  • 2 packages (8 ounces each) SWEET EARTH Enlightened Foods Traditional Seitan Grounds
  • 2 teaspoons minced ginger
  • 2 teaspoons Thai green curry paste, or more to taste
  • 2 tablespoons non-GMO soy sauce with a dash of Worcestershire sauce
  • 1 teaspoon granulated sugar
  • 2 1/2 tablespoons ground flaxseed
  • 1/3 cup green onions, white and green parts finely chopped
  • 1/4 cup chopped cilantro
  • Salt to taste
  • 2 tablespoons peanut oil (substitute almond oil or canola oil)

MAKE IT

Step 1
Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems, and finely chop mushrooms.
Step 2
Prepare the flaxseed (egg substitute to bind the meatballs). Add ground flaxseed to a small bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white.
Step 3
In a medium bowl, combine mushrooms, seitan, ginger, curry paste, soy sauce, sugar, green onions, cilantro, and flaxseed mix. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs.
Step 4
Heat peanut oil (or sub oil) in a large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total. Serve as is or with Asian Dipping Sauce. ENJOY as center of plate with steamed veggies or over steamed rice!