Vegan Seitan Mushroom Meatballs | Plant-Based Recipes | UPMC Physician THRIVE
Delight in the rich and hearty flavors of these seitan mushroom meatballs from the UPMC Catering Department.
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Cooking tools:
- Food processor
- Cookie scoop
- Steamer basket
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Cooling rack
- Plate
Ingredients
- ½ cup dry lentil beans.
- 2 portobello mushroom 3.5 inch caps.
- ½ cup raw whole cashews.
- 1/3 cup sun dried tomatoes.
- 2 Tbsp. fresh oregano, minced.
- 2 Tbsp. fresh basil.
- ¼ cup pre-diced onion, ¼.
- 1 1/2 cups vital wheat gluten flour.
- 2 oz. cold water.
- 1 oz. organic, low sodium soy sauce.
- ½ tsp. ground black pepper.
- 1/2 oz. yeast extract.
- 1/2 oz. porcini mushroom powder.
- ¼ cup nutritional yeast mini flake.
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