- 2 cups shiitake mushrooms
- 3 Tbsp. vegetable oil, plus more for greasing
- 1 15.5-oz. can chickpeas, rinsed
- 3 tbsp Follow Your Heart egg powder
- 9 tbsp water
- 2 tsp ginger, peeled, finely grated
- 2 garlic cloves, finely grated
- ½ cup panko (Japanese breadcrumbs)
- 2 tbsp sesame seeds
- 1 tsp. kosher salt, plus more
- 1/3 cup coconut aminos
- 1/3 cup Hoisin sauce
- 2 tsp siracha
- 2 tbsp agave or coconut sugar
- 3 Tbsp. rice vinegar
- 4 scallions, finely chopped
- 1/3 cup finely chopped cilantro, plus more for garnish
- 2 tbsp lime juice
- Shaved carrots
- Preheat oven to 350°. Working in 3 batches, lightly pulse mushrooms in a food processor until. Transfer to a lightly oiled parchment-lined rimmed baking sheet. Wipe out and reserve food processor. Add chickpeas to sheet and toss to combine with shiitakes.
- Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes.
- Let cool. Keep oven on.Meanwhile, bring soy sauce, agave, rice vinegar, siracha, Hoisin sauce to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 5-7 minutes. Let cool.
- Combine the vegan egg powder with water, remove any clumps.
- Pulse vegan eggs, ginger, garlic, panko, chopped scallion greens, cilantro, and 3 Tbsp. oil in food processor until fully incorporated.
- Add chickpea-mushroom mixture and 1 tsp. salt and lightly pulse. Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.
- Oil a new sheet of parchment and place on baking sheet. Roll chickpea mixture with your hands into golf-ball-size balls (about 1½”).
- Dip them into the sauce allowing residual sauce to drip off from the meatballs. Arrange on prepared sheet. Top with sesame seeds. Bake meatballs until firm and slightly darkened, 18–20 minutes.
- Arrange meatballs on lettuce. Top with shredded carrots, cilantro, scallions and meatballs.
- Add the lime juice to the remaining sauce, stir, and serve with remaining sauce alongside.
*Sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 2 days ahead. Cover with plastic wrap on a rimmed baking sheet and chill.
- Serving Size: 1