Meaty Vegan Mushroom and TVP Meatballs

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WOOOOW I AM SO PROUD OF THIS RECIPE! I was inspired to make this after realising how awesome shiitake mushrooms are for making meatballs, as they’re really chewy and has that meaty texture, so I thought I would try making some vegan meat balls, but I wanted these to taste like it too.

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I combined it with more meaty stuff like TVP and vital wheat gluten and I have to say, WOW THEY ARE GREAT! I couldn’t believe I pulled it off. It’s amazing that you can make such meaty taste from pure plant foods. Exciting, isn’t it? I really enjoyed eating this with Rao’s sauce. I could’ve made pasta but was too lazy.

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About blending the mushrooms, try not to use Vitamix or something this powerful as it may make it into juice rather than mashed mushrooms. If you have no choice but to use it, I recommend that you give it very quick pulses, then use a spoon to stir it around so the chunky parts are at the bottom.

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Be sure to allow them to cool down so they can harden a little more.

You can make this for recipes that calls for meatballs, such as spaghetti or other pasta dishes. I just dip them in sauce and have it with rice, which is my favourite way of eating them.

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Meaty Vegan Mushroom and TVP Meatballs

4 cups fresh shiitake mushrooms
2 cups cremini mushrooms
1/2 medium yellow onion (or 1 small)
2 cloves garlic
1/4 cup extra virgin olive oil
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon fennel seeds, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon chipotle pepper
1/2 teaspoon ground mustard
A pinch red pepper flakes
A small pinch Himalayan/sea salt
1/2 cup tvp-textured vegetable protein (mixed with 3 tablespoons hot water)
1/2 cup vital wheat gluten
1 tablespoons corn/tapioca starch
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper
A few sprinkles ground pepper

Preheat oven to 275°F (135°C).

Chop the shiitake mushrooms (I used the Asian huagu, the shiitake mushrooms with the giant flower shape on the top, you can use regular if you can’t find that) and cremini mushrooms across into thin slices. Peel the onion and dice it in small cubes. Chop the garlic in small pieces as well and combine them altogether in a large bowl.

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Drizzle the olive oil, then add the soy sauce, sesame oil, fennel seeds (crush with your hands first), onion powder, garlic powder, paprika, chipotle pepper, mustard, red pepper flakes and salt.

Use your hands to massage everything until the sauce is evenly mixed with the mushrooms, onion and garlic.

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Spray some non-stick cooking oil on a 9×13 inch rectangular oven tray and spread the mushrooms out. Bake in the oven for 20 minutes.

The mushrooms should have softened a lot. Put it in a food processor (or blender like Ninja, don’t use high powered blenders though) and grind until the mushrooms become a fine mince. Spoon it out onto a large bowl.

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Add 3 tablespoons of hot water from the tap to 1/2 cup of tvp and stir until most of the tvp is soft. Add it to the bowl with the mushroom mince, then add the vital wheat gluten, corn/tapioca starch, sesame oil, soy sauce, garlic powder, paprika, salt, cayenne pepper and ground pepper.

Stir and mix it up really well until everything is even.

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Turn the oven to 300°F (148°C).

Clean out the oven tray used earlier and spray some non-stick cooking oil on it. Roll the mixture into balls and spread it across the oven tray. (I’m glad typing this part wasn’t as long as making the balls!)

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Give the top of the balls a generous spray of non-stick cooking oil, then put it in the oven and bake for an hour.

Let it cool down and serve with Rao’s Arrabbiata (if desired), or use it in pasta.

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Meaty Vegan Mushroom and TVP Meatballs
Serves: 3
 

Ingredients
  • 4 cups fresh shiitake mushrooms
  • 2 cups cremini mushrooms
  • ½ medium yellow onion (or 1 small)
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle pepper
  • ½ teaspoon ground mustard
  • A pinch red pepper flakes
  • A small pinch Himalayan/sea salt
  • ½ cup tvp-textured vegetable protein (mixed with 3 tablespoons hot water)
  • ½ cup vital wheat gluten
  • 1 tablespoons corn/tapioca starch
  • 1 tablespoon sesame oil
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
  • A few sprinkles ground pepper

Instructions
  1. Preheat oven to 275°F (135°C).
  2. Chop the shiitake mushrooms (I used the Asian huagu, the shiitake mushrooms with the giant flower shape on the top, you can use regular if you can’t find that) and cremini mushrooms across into thin slices. Peel the onion and dice it in small cubes. Chop the garlic in small pieces as well and combine them altogether in a large bowl.
  3. Drizzle the olive oil, then add the soy sauce, sesame oil, fennel seeds (crush with your hands first), onion powder, garlic powder, paprika, chipotle pepper, mustard, red pepper flakes and salt.
  4. Use your hands to massage everything until the sauce is evenly mixed with the mushrooms, onion and garlic.
  5. Spray some non-stick cooking oil on a 9×13 inch rectangular oven tray and spread the mushrooms out. Bake in the oven for 20 minutes.
  6. The mushrooms should have softened a lot. Put it in a food processor (or blender like Ninja, don’t use high powered blenders though) and grind until the mushrooms become a fine mince. Spoon it out onto a large bowl.
  7. Add 3 tablespoons of hot water from the tap to ½ cup of tvp and stir until most of the tvp is soft. Add it to the bowl with the mushroom mince, then add the vital wheat gluten, corn/tapioca starch, sesame oil, soy sauce, garlic powder, paprika, salt, cayenne pepper and ground pepper.
  8. Stir and mix it up really well until everything is even.
  9. Turn the oven to 300°F (148°C).
  10. Clean out the oven tray used earlier and spray some non-stick cooking oil on it. Roll the mixture into balls and spread it across the oven tray. (I’m glad typing this part wasn’t as long as making the balls!)
  11. Give the top of the balls a generous spray of non-stick cooking oil, then put it in the oven and bake for an hour.
  12. Let it cool down and serve with Rao’s Arrabbiata (if desired), or use it in pasta.


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4 comments

  1. Amanda

    Made these yesterday, put them in a vegetable soup with kale. Super tasty, they hold up in soup very well! Thought they would be a lot of work, but they turned out to be super easy. I like that they were mostly protein and mushroom, some vegetarian meatballs are a lot of starch. Thanks!

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