Vegan Sweet and Sour Mushroom Matzoh Meatballs

This is based on the recipe for Tangy Sweet & Sour Meatballs from Second Helpings Please, primarily the wizardry of creating a sauce from ketchup and ginger ale, or in my case kosher cola.

Mushroom Matzoh meatballs

Mushroom Matzoh Not-Meatballs

  • 2 Tbsp. olive oil
  • 1/2 lb of chopped crimini mushrooms (or whatever mushrooms you’re into)
  • 2 medium onions, chopped
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly ground pepper
  • 1 cup matzoh meal
  • egg replacer (in this case I used 1 1/2  tbsps of freshly ground chia seeds, 3/4 tbsp garbanzo bean flour (which you can skip if it’s not part of your tradition), and 4 tbsps of water)

Sweet and Sour Sauce

  • 1 1/2 cup ketchup
  • 1 cup kosher cola
  • 1 chopped tomato

Tools

  • A medium sized dutch oven
  • Food processor (not necessary, but helpful)
  • Micro blender
  • Bowl
  • Whisk
  • Oven

Preheat the oven to 350 degrees F (175 C)

In a food processor I added the onion, salt, pepper, and mushrooms and pulsed it for a few seconds, just to make for smaller mushrooms and onions.

Turn the stovetop to around mark 5, add some oil to the dutch oven and place on burner. Empty the onion mushroom mix into the dutch oven and saute for a few minutes until some of the liquid disappears.

While the onion mushroom mix is sauteing on the stovetop, in a blender, blend together the egg replacer (1 1/2  tbsps of freshly ground chia seeds, 3/4 tbsp garbanzo bean flour) and an appropriate amount of  water, and add it to the bowl. When the mushroom mix is browned, add to the bowl with the egg replacer.

You can rinse the dutch oven or not, and put it back on the stove, pour in the the ketchup and kosher cola into the dutch oven, and whisk it all together. Once it’s a little smooth, add the tomato, and let it simmer and get back to your not-meatballs.

It’s time to add matzoh meal to your bowl or mushrooms and mix it all up. Make meatballs, I used my hands, and made a few accidentally gigantic meatballs, but ended up with approximately 12 large not-meatballs. Put them in the simmering sauce, and cover dutch oven and transfer to the oven for at least 20 minutes at most 30 minutes.

Eat and enjoy!

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