Mushroom Meatballs

 

Prep time: 30 minutes 

Cooking time: 45 minutes

Yields: 3 dozen

 

12 oz shiitake

1 carrot

1/2 beet 3”, peeled

2 celery stalks

1 onion

6 cloves of garlic

8oz extra firm tofu

1 1/4 cup rolled oats

1 tsp ground flax

4 tsp nutritional yeast

2 tsp apple cider vinegar

1 tsp liquid smoke

3 T tomato paste

2 tsp tamari

2 T dried basil

1 T dried oregano

1 T dried parsley

 

In food processor grate beet, carrot, celery, onion and garlic. Switch blade to chopping blade on bottom, then add shiitake and tofu grind again. At this point you should have a fine dice of vegetables. Add all other ingredients and grind until it forms a ball. You may need to stop and push items down. The consistency should be that of an extremely fine dice almost becoming a paste. Roll into 1 1/2” balls and place in parchment lined tray. Bake in 350 degree oven for 30 min, flip over and bake for 15 more min. Let cool in oven for 30 more min (this step helps them to firm up more).

 

Use these meatballs interchangably for any animal based version. However I would add to a meat sauce before serving.