1.5K Views 8 years ago

High Protein Sun-Dried Tomato Seitan Bites
[Vegan]

LB By: Laila Bowman

Author Bio

Laila Bowman spends most of her spare time dreaming up and testing new vegan recipes.... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

High Protein Sun-Dried Tomato Seitan Bites [Vegan]

10-12

Dairy Free

Vegan

These savory bites are sure to be a hit! Made from wheat protein seasoned with nutritional yeast, sun-dried tomatoes, and aromatic spices, they are high in protein and full of flavor. The creamy roasted garlic dip really complements the flavor of the sun-dried tomato in the bites, so, likely, these... Read More

Ingredients You Need for High Protein Sun-Dried Tomato Seitan Bites [Vegan]

For the Seitan and Sun-Dried Tomato Bites:

2 cups vital wheat gluten
1/2 cup nutritional yeast
1/2 cup sun-dried tomatoes, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons smoked paprika
1/2 cup soy sauce
1/2 cup vegetable stock
1 tablespoon tomato purée
1 tablespoon of vegan Worcestershire sauce
1/2 cup aquafaba (liquid from a can of chickpeas)
4 slices stale bread, processed into bread crumbs
2 tablespoons olive oil

For the Roasted Garlic Dip:

1 bulb of garlic
1 cup vegan plain yogurt
1 tablespoon lemon juice
1/4 teaspoon salt

Order with Instacart Download Our App

How to Prepare High Protein Sun-Dried Tomato Seitan Bites [Vegan]

Chop the very top off the garlic bulb, so each clove is exposed. Wrap in tin foil and place in the oven at 390°F for around 40 minutes, until the cloves have softened. Leave to one side to cool slightly.
Mix the vital wheat gluten, nutritional yeast, onion powder, garlic powder, smoked paprika, and sun-dried tomatoes in a bowl.
In a separate bowl, combine the soy sauce, vegetable stock, tomato purée, and vegan Worcestershire sauce. Pour into the bowl with the dry ingredients and stir together. At this point, add more vegetable stock or vital wheat gluten, a small amount at a time, if your mixture is too dry or sticky. Knead the mixture until it forms a dough (around 2-3 minutes).
Place the aquafaba and bread crumbs into separate bowls. Take around a tablespoon of the dough, form a ball and dip in the aquafaba before coating in the bread crumbs. Repeat until you have used up all the dough (you should make around 20), and then place it onto a lined baking tray.
Drizzle the olive oil over the seitan and sun-dried tomato bites and then place in the oven at 390°F for 30 minutes until the bread crumbs are golden brown, turning halfway. Remove them from the oven and place a cocktail stick into the center of each and leave to cool slightly.
To make the roasted garlic dip, place the peeled roasted garlic cloves in a food processor and vegan plain yogurt, lemon juice, and salt. Process for 30 seconds until smooth.
The bites are best served fresh, but both the dip and bites can be stored in the refrigerator for up to three days.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!