As you may know, our friend Turnip Vegan has been inspiring us for years with his passion for creating exciting, healthy, and beautifully crafted vegan food. We've collaborated on some mouth-watering recipes recently such as a lion's mane hot dog, a lion's mane "fish" sandwich, and a crispy oyster mushroom wrap. This time, he's crafted something special from his homegrown shiitake mushrooms: a Coconut Curry Shiitake Meatball Sandwich!
"This was a nice flush with close to 1.3 pounds of shiitake mushrooms. It takes about 1-2 months to get the shiitake bag ready to start fruiting, but North Spore makes it easier and faster to grow at home. It took about 10-11 days to grow once I took the fruiting block out of its bag. Because it grows outside of the bag, it’s best to grow in a tent or fruiting chamber to prevent contamination. I chose shiitake mushrooms for this recipe because shiitake is very meaty and has a delicious umami flavor. This recipe takes some work, but at the end of the day, it's incredible to go from harvest to table right at home." - Turnip Vegan
Check out the full recipe below.
Curry Coconut Sauce
2 chopped shallots
1 Tbsp chopped fresh ginger
1 Tbsp + 1.5 tsp curry powder
1 tsp turmeric
1 Tbsp minced garlic
2 tsp cumin powder
1 can diced tomatoes
1 can coconut cream
2 Tbsp coconut amino
Salt & pepper to taste
Curry Shiitake Meatballs
7-9 shiitake mushrooms (about 4.5oz)
1/2 cup black lentils, cooked
1 flaxseed egg (1 Tbsp ground flaxseed + 3 Tbsp water)
2 Tbsp avocado oil
1 tsp parsley
2 tsp curry powder
1 Tbsp tomato paste
Salt & pepper to taste
1/2 cup vital wheat gluten
1/2 cup panko bread crumbs
Grilled onions, sliced
Grilled red bell pepper, sliced
Remove the stems from the shiitake mushrooms. Add all meatball ingredients to a food processor except the panko bread crumbs and vital wheat gluten. Blend until smooth. Add mixture to a bowl and stir in the panko bread crumbs and vital wheat gluten.
Create balls with the meatball mixture. Steam the meatballs for 1 hour. In a saute pan, sear the meatballs in a small amount of oil until browned. Set aside.
Sauté shallot and ginger for 2-3 minutes in a small amount of oil.
To the pan, add curry powder, turmeric, garlic, cumin, diced tomatoes, coconut cream, and coconut amino. Cook, stirring frequently, for 5 minutes on medium heat.
Allow the sauce to cool slightly, then blend the curry mixture, in a large blender, until smooth.
Place the meatballs back into the saute pan on low heat. Pour the sauce into the pan to reheat the sauce and meatballs for 1-2 minutes.
Serve on Hoagie bread with grilled onions and red bell peppers. Enjoy!