4 shiitake mushrooms
2 pkgs. Sweet Earth Traditional Seitan Grounds
2 tsp. minced ginger
2 tsp. Thai green curry paste, or more to taste
2 Tbsp. non-GMO soy sauce with a dash of Worc. sauce
1 tsp. sugar
2-1/2 tbsp ground flaxseed
¹⁄3 c. green onions, white and green parts finely chopped
¼ c. chopped cilantro
salt to taste
2 Tbsp. peanut oil (sub. almond oil or canola oil )
Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems, and finely chop mushrooms.
Prepare the flaxseed (egg substitute to bind the meatballs). Add ground flaxseed to a small bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white.
In a medium bowl, combine mushrooms, seitan, ginger, curry paste, soy sauce, sugar, green onions, cilantro, and flaxseed mix. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs.
Heat peanut oil (or sub oil) in a large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total. Serve as is or with Asian Dipping Sauce. ENJOY as center of plate with steamed veggies or over steamed rice!