🔹 1/2 tsp of liquid smoke
🔹 1/2 tsp of turmeric
🔹 1/2 tsp of garlic powder
🔹 1/2 tsp of onion powder
🔹 1 tbs of liquid aminos
🔹 1/2 cup of bread crumbs
🔹 1 lb dehydrated shiitake mushrooms
🔹 28 oz of tofu, pressed salt and pepper to taste
🔹 2 vegan eggs
🔹 1/4 tsp of cayenne
🔹 3 tbs of apple cider vinegar
🔹 2 tbs of coconut oil
🔹 1 tbs of worcestershire sauce
🔹 3 tbs of brown sugar
🔹 1/2 cup of ketchup
🔹 1/2 cup of green onions, finely chopped
🔹 1.4 cup of water
🔹 2 large garlic cloves, minced
𝘛𝘰 𝘥𝘦𝘩𝘺𝘥𝘳𝘢𝘵𝘦 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴:
▶️ Pre-heat oven to 400F
▶️ Add your mushrooms with a drizzle of olive oil. Bake for 20 mins and stir occasionally.
𝘛𝘰 𝘮𝘢𝘬𝘦 𝘮𝘦𝘢𝘵𝘭𝘦𝘴𝘴 𝘣𝘢𝘭𝘭𝘴:
▶️Pre-heat oven at 370F
▶️In a food processor, add your dehydrated mushrooms to the food processor. 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/pepper. Mix well. Using a 1-inch scooper, place your meatless balls on a lined baking sheet. Bake for 35 minutes.
▶️ 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. Pour sauce over the meatless balls