Ingredients

• Ingredients In a big bowl mix well: 1 ¼ cup water 1/3 cup neutral oil (I use sunflower) 1 1/2 tablespoons soy sauce (or Maggi Sauce if you have) 1 teaspoon garlic granules 2 teaspoons mild mustard 1 teaspoon yeast extract (I’d use less Marmite or Vegemite, less than ½ teaspoon) 2 teaspoons hot paprika 1/2 teaspoon salt ½ teaspoon pepper 1-2 finely chopped onions In a smaller bowl mix: 1 1/3 cups gluten flour 4 tablespoons bread crumbs

Preparation

• Preparation Makes about nine rissoles. Method Add the dry mixture to the wet mixture and stir well with a spoon. Knead a little with your hand until everything is well mixed, but don’t knead too long, otherwise you’ll squish the onions out of the dough. Cover the bowl with a warm, moist towel and let it rest for about 30 minutes. Heat more neutral oil in a non-stick frying pan to medium heat. Form 9-10 meatballs and place them in the pan. They should not be crowded, I fry them in two batches. It’s important not to fry them like you’re frying meat: they need to fry slowly on low to medium temperature (I use grade 3 of 6) for about 30 minutes. Flip them repeatedly after about 8 minutes to let them brown evenly. They stay soft for a long time and don’t start to brown till the end. After about 30 minutes they should be done, you can take them out when they have the desired colour. Like most seitan ‘meats’ they’re best after cooling completely. Fresh out of the pan the crust is a little hard, it will soften after cooling while the inside gets firmer. They’re perfect after a night in the fridge. You can reheat them in a pan or in hot gravy. I serve them the traditional way, with mashed potatoes, roasted onions in a puddle of frying oil and lots of mustard. Guten Appetit!   Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.