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Do you ever have one of those weeks? Where everyone and everything is stressing you out and you really need to hit the brakes before you fall off that imaginary bike that keeps going? Yup. That’s this week for me. It’s going faster than I can handle. Watch me make this relevant. You know what helps with weeks like those?
Having Vegan Teriyaki Meatballs pre-made and sitting in your fridge. Waiting for you to add it to every meal. On top of pasta. With rice. Quinoa. Squished down into a hoagie. Squished into little sliders between bread.
PREP TIME : 30 MINS
COOK TIME : 10 MINS
TOTAL TIME : 40 MINS
SERVES : 16-18 MEATBALLS
CALORIES : 29 GET NUTRITION FACTS
INGREDIENTS
Vegan Meatballs Base
8 ounces (1 cup) roasted cauliflower (instructions below)
1 cup (137g) cooked quinoa
2 Bob's Red Mill Egg Replacers OR flax eggs
½ cup (114g) red onion, finely diced
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
Teriyaki Sauce
1/4 cup soy sauce/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
Teriyaki Sauce
Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Bsse
Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
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