Mexican Seitan Meatballs – Black Bean Stew + Vegan Sour Cream

Easy baked vegan Mexican meatballs, in a spiced black bean – tomato sauce.

Another pantry recipe… using homemade seitan, tinned beans and my homemade tomato sauce!

This Mexican meatballs and black bean stew is packed with warming flavours and served in a spicy and smoky tomato sauce.

Mexican food + vegan meatballs, two of my favourite things!

Let’s start with the seitan meatballs. They are made with a combination of vital wheat gluten and chickpea flour. The seitan is then mixed with a variety of herbs and spices for that all important Mexican kick.

The seitan meatballs are baked in the oven to give ‘em a firm outside. After they are simmered in a spiced tomato sauce, making them moist and extra flavourful.  

Sometimes, you’ve got to just chill out for a bit. My fur baby!

For extra protein, I added some black beans in the mix. I always seem to have a few tins of beans in my pantry for those lazy days. We all do, right!?!

For the sauce I used my basic tomato sauce, pimped with some more spices. It’s hard to go wrong with all those Mexican flavours happening.

Finally, the toppings. I like to serve this stew with lots of extras. Pick and mix!

  • avocado, adds some wonderful creaminess;
  • lime, awakens the stew with bright pops of citrus;
  • vegan sour cream, adds a wonderful refreshing tanginess;
  • cilantro leaves, for a fresh and zesty flair;
  • and some jalapenos, to customize the heat of the meatballs stew!

And more… This meatball stew can easily be made into an ooey gooey and cheesy casserole. Check the recipe for details.

This Mexican meatball stew is the perfect comfort food. It’s easy to make, hearty and filling, and soooooo comforting! The stew can be made ahead and reheats perfectly. Simply the perfect pantry meal!

Looking for more Mexican recipes!

Or looking for more seitan recipes

…meatballs downloading…


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Mexican Seitan Meatballs – Black Bean Stew + Vegan Sour Cream

vegan, gluten free option

 


Serves 4:

Ingredients:

For the Mexican seitan meatballs:

Makes about 12-15 balls (depending on their size)

Dry:

½ cup vital wheat gluten

¼ cup chickpea flour

¼ tsp baking powder

1 tsp cumin

1 tsp smoked paprika

½ tsp dried oregano

¼ tsp coriander

½ – 1 tsp chipotle or chilli flakes (depending on the desired spice level)

¼ tsp salt

Wet:

¼ cup + 2 tbsp water

1 tbsp tamari

1 tbsp olive oil

2 cloves garlic, micro planed

For the black bean tomato sauce:

Oil for frying

½ tsp cumin seeds

1 medium onion, chopped

2 cloves garlic, chopped

1 tsp chilli powder (or to taste)

½ tsp smoked paprika

½ tsp coriander

½ tsp oregano

~3 cups basic tomato sauce 

1 tin black beans, drained & rinsed

Water or veggie stock, as needed

Pepper & salt, if needed

Extra:

Avocado/guacamole

Vegan sour cream

(Pickled) jalapenos

Cilantro leaves

 

Instructions:

For the Mexican seitan meatballs:

Preheat the oven to 190° Celsius. Line a baking tray with parchment paper.

Combine vital wheat gluten, chickpea flour and herbs & spices in a bowl. In a small bowl, mix the wet ingredients. Combine wet and dry ingredients and quickly knead into a dough.

Roll into balls and place on the baking tray. Bake the seitan meatballs for 20 minutes, flipping them halfway.

Whilst the meatballs are in the oven, start prepping the sauce.

For the black bean tomato sauce:

Heat some oil in a large pan, add the cumin seeds and fry until they start to pop.

Add the onion and garlic and sauté until translucent. Now add the chilli and oregano and sauté for another minute.

Add the tomato sauce, black beans and seitan balls and bring to a boil.
Reduce the heat and simmer for 30 minutes, stirring regularly. Add extra water or veggie stock if the stew becomes too dry (I added about 2 cups). Season with salt and pepper if needed.

Garnish with cilantro, avocado and vegan sour cream. Serve with rice, bread or pumpkin puree and salsa. Enjoy!

 

Notes + variations:

Add corn, veggies and/or potatoes to the stew.

Not a seitan maker or gluten free? Skip the seitan meatballs and add another tin of black beans or kidney beans.

To make a casserole:

Preheat the oven to 190° Celsius. Spray a baking dish with non-stick spray.

If making right away:

Spread the stew in an even layer within the baking dish. Top with vegan grated cheese. Bake uncovered for about 15 minutes or until the cheese is hot and melted.

If preparing ahead of time:

Let the stew cool down and refrigerate until ready to eat. Spread the stew in an even layer within the baking dish. Top with vegan grated cheese.

Bake covered for 30 minutes, remove the cover and bake for another 10 minutes. 


Vegan Sour Cream

vegan, gluten free, soy free

 

Ingredients:

½ cup cashews, soaked for 4-8 hours, rinsed & drained

¼ cup water

2 tbsp freshly squeezed lemon juice

½ tsp apple cider vinegar

1 tsp nutritional yeast (optional)

Salt, to taste

 

Instructions:

Blend the ingredients smooth in a (mini) blender.

Season and adjust to personal preference.

Sift if needed to remove any small bits. 

© 2020, Chillies for Chocolate. All rights reserved.

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