Vegan Tofu and Mushroom Meatballs
Ingredients
- 1 lb dehydrated shiitake mushrooms
- 28 oz of tofu, pressed (min of 4 hours)
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 2 vegan eggs (1 egg = 1 tbs of ground flaxseeds and 3 tbs of water)
- 1/2 tsp of turmeric
- 1/2 cup of bread crumbs
- 1/2 tsp of liquid smoke
- 1 tbs of liquid aminos
- Salt and pepper to taste
Sauce
- 2 tbs of coconut oil
- 2 large garlic cloves, minced
- 1/2 cup of green onions, finely chopped
- 3 tbs of brown sugar
- 1/4 cup of water
- 1/2 cup of ketchup
- 3 tbs of apple cider vinegar
- 1 1/2 tbs of worcestershire sauce
- 1/4 tsp of cayenne
Preparation
Dehydrating mushrooms
Pre-heat oven to 400F.
Add your mushrooms with a drizzle of olive oil. Bake for 20 minutes and stir occasionally.
Making meatless meatballs
Pre-heat oven at 370F.
In a food processor, add your dehydrated mushrooms and pulse until finely chopped.
Add your pressed tofu and pulse until dough-like consistency is achieved.
Transfer your contents into a bowl.
Add vegan eggs, liquid aminos and liquid smoke. Mix well.
Add turmeric, garlic powder, onion powder, bread crumbs and salt and pepper. Mix well.
Using a 1-inch scooper, place your meatless balls on a lined baking sheet.
Bake for 35 minutes.
Making sauce
In a small pot, caramelize onions and garlic with coconut oil. Cook for 5 minutes.
Add water, brown sugar, ketchup, apple cider vinegar, worcestershire and cayenne.
Cook until the sauce thickens on low heat.
Place to the side to cool when ready.
Serving
Pour sauce over the meatless balls and enjoy.
