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 guys knew I’d be back with another veggie meatballs recipe, didn’t ya?
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?
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. Slathered in an easy and thick teriyaki sauce that’s clinging to it and…
I think you get the picture. Meal prep friends! What a wonder it can add to our weeks. These vegan teriyaki meatballs are:
If you’re feeling very extra like me you can cook down some really ripe pineapple in the sauce. It only takes it up 1000 levels, you know.
Eat up and enjoy friends!! Next on my list? Sweet and sour vegan meatballs of course!
I strongly recommend using the Bob’s Red Mill Egg Replacer! It acts just like regular eggs and is really great for binding these vegan meatballs.
For freezing, freeze these meatballs without the sauce on. Them allow them to thaw, crisp them up again in the pan, and then coat in the sauce. These meatballs will last in your fridge for up to a week (assuming your cauliflower/base ingredients are fresh, of course!).
Send this to a friend