Go Back
vegan balls plate3

Raw vegan meatballs recipe, smoked flavor

Stéphaële - Raw Cuisine Culinary
Delicious, plump and tasty meatballs that the whole family will love!
Print Recipe Pin Recipe
Prep Time 30 mins
Dehydration legnh 8 hrs
Course Main Course
Servings 4

Equipment

  • a dehydrator
  • A food processor

Ingredients
  

  • 1 cup carrots 120g
  • 2 cups chopped mushrooms 160g
  • ½ cup corn 70g
  • ½ cup shallot 70g
  • 2 tbsp. ground flax 10g
  • 1 clove garlic
  • 1 tbsp. olive oil 15ml
  • 1 tsp maple syrup 5ml
  • ½ cup dried tomatoes 60g
  • 1 tbsp. smoked paprika
  • ½ cup activated sunflower seeds 60g
  • 1 tsp. oregano
  • 2 tbsp. tamari 30ml
  • ½ tsp. cumin
  • 1 tsp. cider vinegar 5ml
  • ½ tsp. Cayenne pepper optionnal

Instructions
 

  • Cut the carrots into small pieces.
  • Place dried tomatoes in a bowl of warm water for 20 minutes and then cut into smaller pieces.
  • Place all ingredients including the dried tomatoes in a food processor with an S-blade.
  • Once the mixture is homogeneous, shape into balls.
  • Place the vegan meatballs on a dehydrator tray and let dry at 45°C (118°F) for 8 hours or until desired consistency.
  • Enjoy!

Notes

They keep well up to a week in the fridge.
You can also freeze.