Vegan Teriyaki Meatballs
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (8)

Vegan Teriyaki Meatballs

NUTRITION · PER SERVING40M COOK
CAL 5%·PRO 4%
CARBS 14G59% OF CAL
1G FIBER8G OTHER5G TOTAL SUGAR
FAT 3G32% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender cauliflower and quinoa meatballs coated in sticky teriyaki sauce with ginger and sesame. Flavorful and easy, great for meal prep or a meatless dinner.

mainbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 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)
PREP
30M
SODIUM
307MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.