Curry Coconut Shiitake Meatball Sandwich

Ingredients

• 2 shallots (Chopped; divided between the sauce and optional grilled garnish as needed)
• 1 tbsp fresh ginger (Chopped)
• 1.5 tbsp curry powder (For the curry-coconut sauce)
• 1 tsp turmeric (For the sauce)
• 1 tbsp garlic (Minced)
• 2 tsp cumin powder (For the sauce)
• 1 can diced tomatoes (Standard can; approximately 14–15 oz)
• 1 can coconut cream (Standard can; size not specified)
• 2 tbsp coconut aminos (For the sauce)
• salt (To taste)
• black pepper (To taste)
• 7 shiitake mushrooms (Use 7–9 mushrooms, about 4.5 oz total; remove stems)
• 0.5 cup black lentils (Cooked)
• 1 tbsp ground flaxseed (Used to make the flaxseed egg)
• 3 tbsp water (For the flaxseed egg)
• 2 tbsp avocado oil (For the meatball mixture and searing; additional small amount may be needed for sautéing)
• 1 tsp parsley (Dried or finely chopped; source does not specify)
• 2 tsp curry powder (For the meatballs)
• 1 tbsp tomato paste (For the meatballs)
• salt (To taste, for the meatballs)
• black pepper (To taste, for the meatballs)
• 0.5 cup vital wheat gluten (For binding the meatballs)
• 0.5 cup panko breadcrumbs (The source spells this as “panic bread crumbs”)
• hoagie rolls (For serving)
• grilled onions (Sliced; for serving)
• red bell pepper (Sliced and grilled; for serving)

Steps

1. 1

   Make the flaxseed egg by stirring together 1 tablespoon ground flaxseed and 3 tablespoons water. Let it stand until thickened, about 5 minutes.

2. 2

   Remove and discard the stems from the shiitake mushrooms. Add the shiitake caps, cooked black lentils, flaxseed egg, avocado oil, parsley, curry powder, tomato paste, salt, and pepper to a food processor.

3. 3

   Process the meatball mixture until smooth and cohesive, scraping down the sides of the processor as needed.

4. 4

   Transfer the mixture to a bowl. Add the panko breadcrumbs and vital wheat gluten, then stir thoroughly until evenly combined and firm enough to shape.

5. 5

   Shape the mixture into evenly sized balls. Arrange them in a steamer basket, leaving space between them, and steam for 1 hour, or until firm and set.

6. 6

   Heat a sauté pan over medium heat with a small amount of oil. Add the steamed meatballs and sear, turning carefully, until browned on several sides. Transfer them to a plate and set aside.

7. 7

   Add a small amount of oil to the sauté pan if needed. Add the chopped shallots and ginger and sauté for 2–3 minutes, stirring, until softened and fragrant.

8. 8

   Add the curry powder, turmeric, minced garlic, cumin, diced tomatoes, coconut cream, and coconut aminos to the pan. Season with salt and pepper to taste.

9. 9

   Cook the sauce over medium heat for 5 minutes, stirring frequently so the aromatics and spices do not stick or scorch.

10. 10

    Allow the curry mixture to cool slightly. Carefully transfer it to a large blender and blend until completely smooth.

11. 11

    Return the meatballs to the sauté pan and place the pan over low heat. Pour the blended curry-coconut sauce over them.

12. 12

    Reheat the meatballs and sauce together for 1–2 minutes, gently turning the meatballs so they are coated without breaking apart.

13. 13

    Serve the curry coconut shiitake meatballs in hoagie rolls with sliced grilled onions and grilled red bell pepper.

Notes

The sauce and meatballs can be prepared separately and combined shortly before serving. Use caution when blending hot sauce; cool it slightly and avoid overfilling the blender. The source specifies steaming the meatballs for 1 hour, then searing them before reheating in the sauce.

Nutrition per serving

• main
• sandwich
• vegan
• plant-based
• dairy-free
• egg-free
• steamed
• seared