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.
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.
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.