- 3 tablespoons olive oil
- 2 tablespoons nama shoyu
- 1 tablespoon umeboshi plum paste
- 1 tablespoon apple cider vinegar
- 4 cups chopped portobello mushrooms
- 2 cups chopped eggplant
- 1 cup almonds, soaked 8-12 hours
- 1 cup pumpkin seeds, soaked 8-12 hours
- 1 tablespoon coriander
- 4 scallions, chopped
- 1 clove garlic, minced
- 1 cup parsley, coarsely chopped
- Sea salt to taste
- Black pepper to taste
- In a large bowl, whisk together olive oil, nama shoyu, plum paste, and apple cider vinegar. Toss in mushrooms and eggplant, and allow to marinate 15-20 minutes.
- Process almonds, pumpkin seeds, and coriander in food processor into small pieces; do not overprocess. Place mixture in large bowl. Process marinated mushrooms and eggplant with scallions, garlic, and parsley in food processor until chunky; add to bowl with almonds and pumpkin seeds.
- Stir mixture until ingredients are well combined and season with salt and pepper. Shape mixture in patties or balls and place on dehydrator screens. Dehydrate 8-12 hours, until crust forms on outside.