Raw Vegan Teriyaki Mushroom Meatballs + Burgers
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Cook time: 
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Serves: 24 meatballs or 8 burgers
 
Ingredients
  • 1 cup buckwheat groats
  • 3 cups mushrooms, chopped
  • 2 cups carrots, finely grated
  • ½ cup soft medjool dates
  • ¼ cup almond flour*
  • ½ cup red onions, finely chopped
  • ¼ cup coconut secret teriyaki sauce
  • 1 tablespoon coconut secret garlic sauce
  • ½ -1 tablespoon minced garlic
  • ½-1 teaspoon pepper
  • dash sea salt to taste
Instructions
  1. Blend buckwheat groats in a food processor or high-speed blender until you get a fine consistency like flour.
  2. Add all of the remaining ingredients and blend until everything sticks together very well.
  3. Roll mixture into about 10 balls, a little bigger than a tablespoon in size.
  4. Place in the dehydrator (115F) for 8-10 hours, flipping halfway through.
Notes
If dates are not soft, soak in warm water for at least an hour ahead of time.
Replace coconut secret teriyaki sauce + ginger sauce with low-sodium soy sauce or tamari and 2 teaspoons minced garlic.
If you do not have a dehydrator, bake at 350F in the oven until outside is dry + center is still soft.
*Replace with more buckwheat groats for a nut-free version.
Recipe by Raw Manda at https://rawmanda.com/raw-teriyaki-meatballs-and-burgers/