Vegan Teriyaki Meatballs

Vegan Teriyaki Meatballs

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

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.

6.       Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.

7.       Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!

source : https://jessicainthekitchen.com

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