Ingredients with Measurements:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the vital wheat gluten, nutritional yeast, breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, and salt.
3. In a separate bowl, mix together the water and olive oil.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Divide the dough into 12 equal pieces and roll each piece into a ball.
6. Place the balls on a baking sheet lined with parchment paper.
7. Bake for 20 minutes.
8. Remove the baking sheet from the oven and sprinkle the shredded mozzarella cheese over the top of each ball.
9. Return the baking sheet to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe makes 12 gluten balls.
Nutritional information:
- Calories: 150
- Fat: 9g
- Carbohydrates: 6g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of mozzarella.
- You can use any type of breadcrumbs you prefer.
Variations:
- You can add different spices or herbs to the dough to change the flavor.
- You can add chopped vegetables, such as onions or peppers, to the dough for added texture and flavor.
Tips and tricks:
- Make sure to knead the dough well to ensure the gluten develops properly.
- If the dough is too dry, add a little more water. If it's too wet, add a little more vital wheat gluten.
Storage instructions:
- Store the gluten balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gluten balls on a baking sheet and bake at 375°F (190°C) for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the gluten balls on a platter with toothpicks for easy serving.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the gluten balls.
Pairings:
- Serve the gluten balls with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Garlic bread
Troubleshooting advice:
- If the gluten balls are too tough, you may have overworked the dough. Try kneading it less next time.
Food safety advice:
- Make sure to cook the gluten balls to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Gluten balls are a popular vegetarian and vegan alternative to meatballs.
Flavor profiles:
- The gluten balls are savory and cheesy with a slight nutty flavor from the nutritional yeast.
Serving suggestions:
- Serve the gluten balls as an appetizer or main course.
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