Test Kitchen Tuesday: Seitan Meatball Sandwiches
There is quite a bit of truth to the old adage, “if at first you don’t succeed, try, try again.”
I have tried to serve 2Chili Seitan several times. And, several times I have not really succeeded. I wouldn’t say I had failed, but I hadn’t quite found the right way to serve it so that he offered his stamp of approval, which goes like this: “I could eat that again.”
I know, I know. That’s a little obscure. So, let me translate.
“That was good, I liked it. I appreciate the hard work you to do try and bring variety and new foods into my life. Thank you for being the most awesome wife ever.
Okay, maybe I exaggerated a bit, but you get the point. “I could eat that again” = Good.
I altered the recipe a bit based on what I had on hand, but it came out great. The recipe is for spaghetti and meatballs, but I just didn’t make the spaghetti portion, and I used jarred pasta sauce with a little parmesan cheese stirred in to thicken it up. We both agreed you could serve this to company and they wouldn’t know it is not beef.
Seitan Meatball Sandwiches
Recipe Source: Vegetarian Times
Adjustments: I didn’t have breadcrumbs so I substituted 1/3 cup brown rice and 1/3 cup oats, and that worked just fine. I also used one egg instead of the egg replacer powder and only used a splash of oil.
Time Required: 10 minutes prep; 20 minutes to bake
Difficulty Level (out of 5): 2
2Chili’s Taser Rating (out of 5): 4.5
He told me after dinner he had “low hopes” of liking this and was really surprised he liked it so much.
The Cook’s Taster Rating (out of 5): 4.5
This was really a good meatball sandwich! IT was sort of a knife-and-fork sandwich, though, so next time I’ll serve it in a hoagie roll instead of sourdough.
The recipe says this makes 18 meatballs, but I only got 9 (so maybe I made them a little too big). This is for one serving of 3 meatballs, no sauce or bread.