Vegan Meatballs (Sweet & Sticky)
Ingredients
Vegan Meatball Ingredients
-
8
ounces
roasted cauliflower
-
1
cup
cooked quinoa
-
2
servings
Bob’s Red Mill Egg Replacers OR flax eggs
-
½
cup
red onion, finely diced
-
½
teaspoon
ground black pepper
-
¾
teaspoon
sea salt
-
3
cloves
garlic, minced
-
1
cup
breadcrumbs
-
1 ½
tablespoons
coconut oil
Teriyaki Sauce Ingredients
-
¼
cup
light soy sauce or liquid aminos
-
¼
cup
raw unrefined brown sugar or coconut sugar
-
1
teaspoon
cornstarch
-
½
teaspoon
ground ginger
-
2
teaspoons
sesame seeds
-
1
tablespoon
rice wine vinegar
-
¼
cup
water
-
to taste
chopped scallion, to garnish
Instructions
- Prepare the teriyaki sauce by mixing all the sauce ingredients in a saucepan and simmering for about 5 minutes.
- Preheat the oven to 450°F (230°C). Cut the cauliflower into florets, drizzle with oil, and roast for 15-20 minutes until golden.
- Pulse the roasted cauliflower in a food processor until riced, then combine it with the other meatball ingredients except for the coconut oil.
- Form the mixture into meatballs using a tablespoon, then heat coconut oil in a pan over medium-high heat.
- Cook the meatballs in batches for about 4-5 minutes, turning until golden brown on all sides.
- Once cooked, turn off the heat and add the teriyaki sauce to the pan, coating the meatballs well.
- Serve the meatballs hot, garnished with chopped scallions if desired.
Nutrition Facts (estimated)
Servings
16 servings
Calories
29
Total fat
1.2g
Total carbohydrates
4g
Total protein
0.9g
Sodium
88mg
Cholesterol
0mg
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