This Mexican meatballs and black bean stew is packed with warming flavors and served in a spicy and smoky tomato sauce. This Mexican meatball stew is the perfect comfort food. It’s easy to make, hearty and filling, and soooooo comforting! The stew can be made ahead and reheats perfectly. Simply the perfect pantry meal!

Mexican Seitan Meatballs and Spiced Black Bean Stew [Vegan]





Seitan Meatball Dry Ingredients:

  • 1/2 cup vital wheat gluten
  • 1/4 cup chickpea flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coriander
  • 1/2 – 1 teaspoon chipotle or chilli flakes (depending on the desired spice level)
  • 1/4 teaspoon salt

Seitan Meatball Wet Ingredients:

  • 1/4 cup + 2 tablespoons water
  • 1 tablespoon tamari
  • 1 tablespoon olive oil
  • 2 cloves garlic, micro planed

For the Sauce:

  • Oil for frying
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chilli powder (or to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon coriander
  • 1/2 teaspoon oregano
  • ~3 cups basic tomato sauce
  • 1 tin black beans, drained & rinsed
  • Water or veggie stock, as needed
  • Pepper & salt, if needed


  • Avocado/guacamole
  • Vegan sour cream
  • (Pickled) jalapenos
  • Cilantro leaves


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!