If you’ve always wanted to make vegan meatballs, then today is your lucky day! Not just that, but I’ll also be sharing with you a simple but yummy tomato sauce that goes really well with these meatballs, or with a ginormous plate of spaghetti.

Seitan Meatballs With Homemade Tomato Sauce [Vegan]



  • 8 ounces seitan
  • 5 tablespoons macadamia nuts and pine nuts (or other nuts of your choice)
  • 2 tablespoons soy sauce
  • 3 tablespoons breadcrumbs
  • Fresh parsley
  • 1 egg replacer (flax egg or powder)
  • 3 fresh tomatoes
  • 6-7 sun dried tomatoes
  • 1 garlic clove
  • Salt and pepper
  • Handful fresh basil
  • 1 tablespoon olive oil


  1. Preheat the oven to 392°F.
  2. Using a food processor, process the seitan first. Add the nuts, olive oil, and soy sauce. Salt to taste, and process again.
  3. Prepare the egg mixture. If you’re using powdered egg substitute follow the instructions on the box. If you’re using flaxseed meal instead, use 1 tablespoon of meal and 2 1/2 tablespoons of hot water. Cover the meal with the water, and let is soak up the water for 5-10 minutes. When the meal has absorbed all the water, add it to the seitan mixture.
  4. Cut the parsley, and mix it with the breadcrumbs. Add the breadcrumbs to the seitan, and mix until well combined. Form into balls (about 1 tablespoon per ball).
  5. Bake the balls on a tray lined with baking paper for 20 minutes.
  6. For the sauce, throw all the ingredients in a food processor and process until smooth. Heat up the tomato sauce in a saucepan over low heat.


I personally like to serve the sauce on the side rather than on top of the meatballs. That way the meatballs are nice and crispy.