Bread, Seitan and Zucchini Meatballs
100 gr. zucchini (you can also add 80 gr. fresh peas)
80 gr. stale bread
1 glass vegetable milk
A piece of leek
Flavouring: vegan nutritional yeast in flakes or grated
100 gr. seitan
2 spoonfuls chickpea flour
if needed: breadcrumbs as necessary
optional herbs: basil, paprika, garlic etc.
Cut the leek into rounds and heat in a pan with a little oil then add the finely diced zucchini and season to taste. Leave to cook for a few minutes.
If using fresh peas, cook in a separate pan with a little oil and salt.
Slica and dice the bread, then soak in the vegetable milk. Then eliminate the excess liquid and incorporate with the cooked zucchini.
Add the chopped parsley, lemon rind, nutmeg and your preferred flavourings.
Dice the seitan (always choose a good artiginal product) or, alternatively, use boiled legumes.
Whisk and compact everything, adding when needed the chickpea flour or breadcrumbs.
Mix well to obtain a smooth mixture, which we will then cool in the fridge before forming into balls which are then cooked in a pan with a little oil, turning them every now and again.
Advice: if you want to prepare with tomato sauce, first cook the meatballs with oil and a little salt in a pan. Only afterwards can you add to the pan with the tomato sauce and herbs. In this way you will avoid the meatballs crumbling.