Cheesy Seitan Meetballs

These veg meetballs were an adapted version of a recipe I found in Vegetarian Times - the recipe was vegetarian but not vegan. Actually, I modified the recipe so much, it isn't really at all like the original but it at least started there! I wasn't sure if they were going to turn out but they actually were very yummy. Serve with spaghetti and pasta sauce for a tasty main dish (I forgot to take a picture of the original meal so this is a picture of the leftovers, not so pretty, but at least gives the general idea!)

8 oz. seitan (I used boiled seitan, pulsed in the food processor to make coarse crumbles)
1/2 cup nutty cheese, crumbled (I flavored mine with fresh basil - see recipe below)
1/3 cup panko
1/2 cup diced onion
1 T lemon juice
2 t flax seed mixed with 2 t water
1/2 t dill
1/2 t salt
1 T fresh minced parsley
1/2 t cumin
1/4 t baking soda
oil for panfrying

Combine all ingredients except oil in food processor and pulse until well mixed and a bit "squishy". Transfer contents to skillet and heat for 3-4 min (this allows the mixture to meld together and become a bit sticky in order to stick together into balls). Remove from heat and cool slightly - just until it is cool enough to handle. Form into balls and panfry until golden on all sides.

Nutty Cheese (Source: 500 Vegan Recipes)
1 oz agar agar powder
2 cups water
2 cups raw cashews, finely ground into powder
3 T lemon juice
2 T olive oil
¼ cup nutritional yeast
2 t fine sea salt
½ t onion powder
½ t garlic powder
Prepare loaf pan by spraying with cooking spray. Place the agar agar in water and bring to full boil. Boil for 5 min. Stir often to prevent boiling over. Place remaining ingredients in a food processor and blend until smooth. Pour the mixture into the water-agar mixture and whisk until creamy and smooth. Quickly pour into oiled loaf pan and refrigerate until set.