CARBS 33% / PROTEIN 33% / FATS 33%

Vegan meatball soup

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Seitan - 243 g
Breadcrumbs - 32 g
Pecans - 6 pecans
Sesame oil - 2 tsp
Garlic - 2 cloves
Fresh parsley - 1 tbsp
Soy sauce - 1 tsp
Basil leaves - 1 tsp
Dried oregano - pinch
Water for meatballs - 85 ml
Carrots - 128 g
Stock cube - 43 g
Water for stock - 533 ml
Noodles (dried) - 96 g
Spring onions - 43 g
Fresh lime juice - 2 tbsp
Red chilli pepper - 21 g
Fresh ginger - 2 tsp
Fresh coriander - handful
Soy sauce (for soup) - 2 tsp


  1. Preheat oven to 200C
  2. Blend seitan, add pecans and pulse until blended
  3. Empty into a bowl with breadcrumbs, crushed garlic, parsley, soy, basil, oregano and half the seseame oil. Mix with fingertips
  4. Slowly add water until you reach a sticky consistency that can be shaped easily. Then stop adding water.
  5. Roll mixture into balls with your hands. Make sure the number of balls is a multiple of 3, e.g. 3, 6, 9...
  6. Place in baking tray, drizzle over remaining oil and bake in oven for 20 minutes, turning once, until browned and slightly crispy
  7. When done, remove from oven. Separate out one third of the meatballs for use in this recipe and freeze the remainder for future recipes
  8. Meanwhile, in a pan, heat sesame oil, add sliced spring onions, chilli pepper and crushed ginger, and gently fry for 4 minutes
  9. In a large pot, bring the water to the boil, add stock cubes, noodles, grated carrot, lime juice, soy sauce, simmer until noodles are cooked
  10. Add spring onion mix, meatballs and fresh coriander