marinatedballs2

Tried and tested, orange marinated mushroom “meatballs” with absolutely meaty-mouthfeel will rock anyone’s raw world. Have it with zuchinni spaghetti or make sauce from the marinade to go with zoodles (zuchinni noodles).

2 cups Fresh Shitake or Portobello Mushroom (you can mix dried shitake in if you like)
1/3 cup Raw Pecan Nuts
1/2 cup Orange Juice
1/3 cup Extra Virgin Olive Oil
1/2 bunch Fresh Basil
1/2 bunch Fresh Sage
1 Tablespoon Raw Agave Nectar
1/3 cup Tamari or Nama Shoyu
5-6 Dried or Fresh Chillis
1/5 teaspoon Black Pepper
1 cup Filtered Water

Blend everything except the mushrooms and pecans in a blender till smooth. Chop mushrooms into chunks, put them in a deep bowl. Pour the blended marinate over the mushrooms, letting them soak for 4-5 hours.

Strain mushrooms out from the marinade and put them in the blender. Add pecans in and blend into small chunks, but not overly fine.

Shape them into balls.

Yields approx. 10 balls.

To make the sauce for balls or zooddles, add 2 teaspoons of arrowroot powder or cornstarch and heat it up slightly.

marinatedballs

I made this batch with a blend of fresh and dried shitake mushrooms. I used dried chillis instead of fresh. If you’re a spice addict, you can make it even spicer by adding cayenne pepper or Tabasco sauce. They make such great noodle buddies.

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Filed under: Raw Vegan Recipes

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