Hey bunnies! Today we’re going to make some raw vegan saucy Asian meatballs. When I was younger I used to make a similar version to these raw vegan meatballs. Of course the sauce was simmered and cooked and the balls… we won’t talk about those. But I wanted to recreate this tangy, sweet, and spicy recipe I once remembered.

raw vegan Saucy Asian meatballs-4

raw vegan Saucy Asian meatballs-2

The flavor hits me in 3 stages. First the tang from the vinegar is very powerful but the sweetness of the raw coconut nectar balances and softens the flavor. Finally, a spicy finish from the cayenne pepper. It really makes a great appetizer for lots of occasions.

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raw vegan Saucy Asian meatballs-5

Raw Vegan Saucy Asian Meatballs



1/4 cup pine nuts soaked overnight

1/4 cup pumpkin seeds soaked overnight

1 cup baby bella mushrooms chopped

1 cup carrots grated

1 tsp nama shoyu

2 minced garlic cloves

1/2 tsp ground ginger

1/2 cup raw oat flour (made from grinding up oat groats in a blender)

1/4 cup raw oatmeal


1/4 cup apple cider vinegar

1/4 cup sun dried tomatoes packed and then soaked

1/8 cup name shoyu

1 tbsp olive oil

3 tbsp raw coconut nectar

1/4 tsp cayenne pepper


Take all meatball ingredients EXCEPT the oatmeal and oat flour, and add it into a food processor. Process till well combined.

In a large bowl, stir in the oatmeal and oat flower slowly.

Form into 12 balls a little smaller than a golf ball and place onto a dehydrator tray. You can use a non-stick sheet but its not necessary. Dehydrate the balls on 115° for 2 hours. If you don’t have a dehydrator you can use the oven on the lowest setting with the door cracked but keep an eye them.

Next add all sauce ingredients to a food processor, I like to use a mini one for this, and blend until smooth.

Toss the meatballs in the sauce and serve.




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