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 Not-Meatballs
- 2 Tbsp. olive oil
- 1 lb of chopped crimini mushrooms (or whatever mushrooms you’re into)
- 1 medium onion, chopped
- 1 tsp. kosher salt
- 2 tsp. freshly ground pepper
- 1 clove of garlic
- 1 cup matzoh meal
- 1 1/2 tbsps of freshly ground chia seeds
- Approximately 4 tbsps of water
Sweet and Sour Sauce
- 1 1/2 cup ketchup
- 1 cup kosher cola
- 1 finely chopped tomato
Tools
- A medium sized dutch oven
- Food processor (not necessary, but helpful)
- Micro blender
- Bowl
- Whisk
- Oven
Preheat oven 350 Degrees Celsius
In a food processor added the onion, salt, pepper, and mushrooms and pulse them in a quick burst just to make for smaller mushrooms and onions – or finely chopped them and mix with the spices.
Turn the stovetop to medium, 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 most 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) and water, and add it to the bowl. When the mushroom-onion mix is browned, let it cool, and add to the bowl with the egg replacer.
In the same pot, turn the heat down to low-medium, pour in the the ketchup and kosher cola into the dutch oven, and whisk it all together. Once it’s smooth, add the finely chopped tomato, and let it simmer and get back to your not-meatballs.
It’s time to add matzoh meal to your bowl of mushrooms and mix it all up. Make meatballs, I used my hands, and just estimated sizing. You can make meatballs with 2 TBSP measure, approximately. 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!