Teriyaki raw mushroom balls

SERVES:  TIME: 45 mins + dehydrating time

How do you like your meat-free balls? We like ours raw and spicy with a little sauce on the side. Salty, sweet and fresh was what was on the menu when we served these and the guests lapped them up.

The real beauty of these meatballs is, with being raw, they are just a lovely blend of fresh, natural ingredients. Meat alternatives are great occasionally but for us being vegan is all about the VEG and it’s important to try and cut back on processed vegan substitutes.

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  1. Chuck all of the ingredients into a food processor and blend until everything sticks together in a dough
  2. Using a spoon to help you, roll the dough into 18 balls a little smaller than golf ballsP1000977
  3. Place in the dehydrator (115°F) for 8-10 hours, flipping halfway through. (If you can’t get your hands on a hydrator and happy for them not to be raw then just whack them in the oven at 160°C until outside is dry + centre is still soft.)

We served these beauties with cauliflower rice and avocado and cucumber dressing , recipe below. Use a cookie cutter ring to portion the cauli rice, stack the meatballs on top, drizzle the sauce and finish with some alfalfa sprouts and a sprinkle of cayenne pepper – balls deep and we loved it.

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AVOCADO – CUCUMBER DRESSING

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  1. Throw all of the ingredients into a food processor and blend until it’s a creamy consistency. YES THAT’S LITERALLY IT.

 

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