Vegan Teriyaki Meatballs

Name: Vegan Teriyaki Meatballs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 8 ounces roasted cauliflower (instructions below) ((1 cup)); 1 cup cooked quinoa ((137g)); 2 Bob's Red Mill Egg Replacers OR flax eggs (if flax eggs, less one tablespoon of liquid per flax egg); ½ cup red onion, finely diced ((114g)); 1/2 teaspoon ground black pepper; ¾ teaspoon sea salt; 3 cloves garlic (minced); 1 cup breadcrumbs (gluten free if needed); 1 ½ tablespoons coconut oil; 1/4 cup light soy sauce or liquid aminos; ¼ cup raw unrefined brown sugar or coconut sugar; 1 teaspoon cornstarch + 1 teaspoon water (stirred together); ½ teaspoon ground ginger; 2 teaspoons sesame seeds; 1 tablespoon rice wine vinegar; ¼ cup water; chopped scallion (to garnish)

Instructions

Prep:30minCook:10min

These Vegan Teriyaki Meatballs have the perfect texture and taste divine! They are incredibly easy to make, coated in a homemade sweet and sticky teriyaki sauce and so meal preppable!

Updated at: Fri, 06 Dec 2024 03:05:59 GMT