Search This Blog

Sunday, January 20, 2013

Seitan "Meatball" Subs

Twenty five days of vegetarianism under my belt and no desire to turn back.  I saw a picture of a roasted chicken in the market today and let's just say there was nothing appetizing about it for me.  Trust me here, I'm not preaching that everyone should be a's just working for me right now.
Jack is on board by default, at least when he dines at home so I wanted to make something that would be very appealing for him and a little bit sinful for Joe and I.

Meatball Subs!  Yes!  Who doesn't love a meatball sub?

I combined some recipes and this is what I came up with.  Let me just say Y-U-M!  I'm not kidding...these rocked!

You'll need to make the seitan first, then make the "meatballs" using the seitan.  So, what is seitan?  See Wikipedia's article here:

If you don't want to make your own seitan, you can buy it premade.  This is not for the gluten sensitive crowd!!!!

For Seitan:

2 cups Vital Wheat Gluten Flour
1/2 tsp sage
1 tsp marjoram
1 tsp onion powder
1 tsp garlic powder
1/4 cup soy sauce
1 T olive oil
1 c vegetable broth
1 c water

Seitan Broth
6 cups water
2 T soy sauce


  1. Combine soy sauce, olive oil, vegetable broth, water, sage, marjoram, onion powder, garlic powder and mix well.
  2. Combine wet mixture with 2 cups Vital Wheat Gluten.
  3. Get ready to mix with your clean hands and mix well!
  4. Knead the mixture until it comes together and is very elastic.
  5. Place the blob on the counter and use some clean paper towels to dry it a bit.
  6. Boil the water and soy sauce for the seitan broth then turn to a simmer.
  7. Cut the seitan dough into 2 inch pieces and drop into the hot broth.  
  8. Let simmer for one hour.
  9. Drain in a colander until cool.


16 oz or so Seitan
1/2 c pecans
1/2 c breadcrumbs
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
3 cloves minced garlic
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 cage free egg
3 T tomato paste
3/4 c water

  1. Preheat oven to 400 degrees
  2. Place seitan in food processor with pecans and pulse until the consistency of cooked hamburger.
  3. Place mixture in a large bowl.
  4. Place egg, tomato paste, garlic powder, oregano, garlic, basil, and parsley into food processor and whirl well.
  5. Add egg mixture and breadcrumbs to seitan mixture.  Fold together.
  6. Place parchment paper on a cookie sheet.
  7. Using a 1/3 cup scoop, scoop the mixture into your hand and form a meatball.
  8. Place each meatball on the cookie sheet.
  9. When you've formed all the "meatballs" put them in the over for 30 minutes.
  10. When done place in a heat resistant container to cool.
"Meatball" Subs
Seitan "Meatballs"
Crusty rolls
Favorite Spaghetti Sauce
Veggie Mozzarella Cheese

  1. Place opened rolls on cookie sheet and toast in over for 5-7 minutes.
  2. Cut meatballs in half and place on toasted rolls.
  3. Sprinkle "cheese" over meatballs.
  4. Top with desired amount of sauce.
  5. Place back in the oven for a few minutes until heated thoroughly.
  6. Remove from oven and ENJOY!

Sunday, January 13, 2013

Green Goddess Smoothie

We're on a smoothie kick in our household.  We love this because, it is fast, nutritious and fun!

Jack asked me to write this recipe down because it is his new favorite breakfast drink!

1/2 Granny Smith apple
1/2 orange, peeled
1/2 pear, any variety
1/2 kiwi, peeled
2 4" pieces of celery
Juice of a 1/4 of a lime
1 tsp Chia Seeds
1 tsp Hemp Seeds
5 ice cubes

Cut all fruit into chunks.
Place orange chunks in blender first followed by the rest of the ingredients.  You may need to add a little water, depending on your blender's capability.
Blend well.