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| 1 | Ground Seitan recipe |
| 1/3 Tasse | onions minced |
| 3 | cloves garlic pressed |
| 1/4 Teelöffel | celery seed |
| 3/4 Teelöffel | oregano |
| 1 Teelöffel | basil |
| 1 Teelöffel | thyme |
| 4 Esslöffel | Tamari (not shoyu) |
| 2 Esslöffel | olive oil |
| 3 Esslöffel | Nutritional yeast |
| 1/4 Tasse | whole wheat flour |
| 1/4 Tasse | peanut butter |
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Follow the recipe for ground seitan.
Place the ground gluten in a large bowl and add the remaining ingredients. Mix well.
Using your hands, shape the mixture into 1-inch balls.
Place them on a well-oiled cookie sheet and bake at 350 deg for 25 minutes. Turn the wheatballs over once furing the baking to assure even browning.
Serve the wheatballs with a tomato sauce and spaghetti or in a vegetable stew. Or serve with sweet and sour sauce. Wheatballs canbe frozen for later use as needed. Store in an airtight freezer bag or another container that is airtight.
Makes 45 balls.
From the files of Deeanne
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