1 package (8 ounces) Italian style seitan, finely chopped
1/4 cup yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup Italian parsley, finely chopped
1/4 cup + 2 tablespoons vegan Parmesan, divided (I recommend Galaxy brand)
2 egg replacers (I use Ener G)
salt and pepper, to taste
1/4 cup Italian breadcrumbs
3 tablespoons olive oil, divided Soup:
8 cups vegetable broth
1 cup spinach, chopped
1/2 cup couscous
1/2 cup white wine
1. For meatballs, mix seitan, onion, garlic, 1/4 cup vegan Parmesan, egg replacers, salt, pepper, breadcrumbs, and 1 tablespoon olive oil in a large bowl.
2. Form the mixture into small to medium shaped balls. Over medium heat in a pot, add the remaining olive oil. Brown each side of the meatballs for about 10 minutes. Remove the meatballs and set aside.
3. For soup, add the 2 tablespoon vegan Parmesan, more pepper, vegetable broth, spinach, couscous, and white wine to the pot.
4. Cook for another 20-30 minutes. When done cooking, place some broth in a bowl and add several meatballs.
The floating bits in the pictures are from Parm brand vegan Parmesan. Apparently that's what happens to it when added to liquids.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/08/italian-wedding-soup.html