Seitan meatballs

Output: 30 mini dumplings

Preparation time: 15 minutes

Cooking time : between 10 and 15 minutes

Ingredients

• 1/2 seitan roast (approx. 200 g / 7 oz)
  
• 250 ml (1 cup) canned kidney beans, rinsed
  
• 1 onion, chopped
  
• 1/2 red bell pepper, chopped
  
• 60 ml (4 tbsp.) olive oil
  
• 5 ml (1 tsp.) herbes de Provence blend
  
• 60 ml (4 tbsp.) honey
  
• 60 ml (4 tbsp.) panko breadcrumbs
  
• 1 egg
  
• 15 ml (1 tbsp) spicy tomato paste
  
• 15 ml (1 tbsp.) mild smoked paprika
  
• Salt and pepper to taste
  

Preparation

1. Using a knife or food processor, finely chop the seitan and kidney beans.
   
2. In a hot skillet, sauté the onion and bell pepper in 30 ml (2 tbsp.) oil for 2 to 3 minutes.
   
3. Add the herbes de Provence and honey and let caramelize slightly. Check seasoning.
   
4. In a bowl, mix the seitan, beans and onion-pepper mixture.
   
5. Add the breadcrumbs, egg, tomato paste and paprika, mix and form into small balls.
   
6. In a hot frying pan, brown the meatballs in the remaining oil for 2-3 minutes on each side.
   
7. Serve with ketchup or mustard.