Vegan Meatless Meatballs with Sauce
Ingredients
Meatless meatballs
- 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 tbsp ground flaxseeds and 3 tbsp water)
- 1/2 tsp of turmeric
- 1/2 cup of bread crumbs
- 1/2 tsp of liquid smoke
- 1 tbsp of liquid aminos
- Salt/Pepper to taste
Sauce
- 2 tbsp of coconut oil
- 2 large garlic cloves, minced
- 1/2 cup of green onions, finely chopped
- 3 tbsp of brown sugar
- 1/4 cup of water
- 1/2 cup of ketchup
- 3 tbsp of apple cider vinegar
- 1 1/2 tbsp of worcestershire sauce
- 1/4 tsp of cayenne
Preparation
Dehydrating mushrooms
Preheat oven to 400°F.
Add the mushrooms with a drizzle of olive oil. Bake for 20 minutes and stir occasionally.
Meatball
Preheat oven to 370°F.
In a food processor, add the dehydrated mushrooms to the food processor. Pulse until finely chopped.
Add the pressed tofu and pulse until a dough-like consistency is achieved.
Transfer the contents into a bowl.
Add vegan eggs, liquid aminos and liquid smoke. Mix well.
Add turmeric, garlic powder, onion powder, bread crumbs and salt/pepper. Mix well.
Using a 1-inch scooper, place the meatless balls on a lined baking sheet.
Bake for 35 minutes.
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.
Assembly
Pour sauce over the meatless balls and enjoy.
