Mexican Seitan Meatballs and Spiced Black Bean Stew
[Vegan]

For the Meatballs:

1. Preheat the oven to 375°F. Line a baking tray with parchment paper.
2. Combine vital wheat gluten, chickpea flour and herbs & spices in a bowl. In a small bowl, mix the wet ingredients. Combine wet and dry ingredients and quickly knead into a dough.
3. Roll into balls and place on the baking tray. Bake the seitan meatballs for 20 minutes, flipping them halfway. Whilst the meatballs are in the oven, start prepping the sauce.

For the Sauce:

1. Heat some oil in a large pan, add the cumin seeds and fry until they start to pop. Add the onion and garlic and sauté until translucent. Now add the chilli and oregano and sauté for another minute.
2. Add the tomato sauce, black beans and seitan balls and bring to a boil.
3. Reduce the heat and simmer for 30 minutes, stirring regularly. Add extra water or veggie stock if the stew becomes too dry (I added about 2 cups). Season with salt and pepper if needed.
4. Garnish with cilantro, avocado and vegan sour cream. Serve with rice, bread or pumpkin puree and salsa. Enjoy!