Vegan Teriyaki Meatballs (Sweet & Sticky)

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!

You guessed right. After I saw how much you guys loved the last one, I knew I had to do my duty. I’m happy to present these Vegan Teriyaki Meatballs. Or veggie balls. Or cauliflower meatballs. Literally whatever you want to call them, they’re about to make your next weeknight meal EPIC.

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?

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

1. 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

1. 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.
2. In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
3. Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything.
4. Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
5. Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.

Read more please visit : jessicainthekitchen.com

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