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!

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! via https://jessicainthekitchen.com #vegan #veganmeatballs #teriyaki #teriyakimeatballs #veganmealprep #mealprep #glutenfree #easyrecipes #vegetarian #veganrecipes

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?

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! via https://jessicainthekitchen.com #vegan #veganmeatballs #teriyaki #teriyakimeatballs #veganmealprep #mealprep #glutenfree #easyrecipes #vegetarian #veganrecipes

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:

  • Firm enough to stick a fork in and not fall apart
  • Still moist enough on the inside
  • Covered in a thick and syrupy homemade teriyaki sauce
  • The perfect texture
  • Freezer friendly – just freeze without the sauce
  • Meal prep friendly – make like 40 and add it to everything in life.

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! via https://jessicainthekitchen.com #vegan #veganmeatballs #teriyaki #teriyakimeatballs #veganmealprep #mealprep #glutenfree #easyrecipes #vegetarian #veganrecipes

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!

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! via https://jessicainthekitchen.com #vegan #veganmeatballs #teriyaki #teriyakimeatballs #veganmealprep #mealprep #glutenfree #easyrecipes #vegetarian #veganrecipes

Vegan Teriyaki Meatballs (Sweet & Sticky)

Vegan Teriyaki Meatballs

by:
Prep Time:
Cook Time:
Total Time:
Serves: 16-18 meatballs
Category: Dinner
Calories: 29
Get Nutrition Facts
Nutrition Facts
  • Carbohydrates: 4g
  • Cholesterol: 0mg
  • Fat: 1.2g
  • Fiber: 0.7g
  • Protein: 0.9g
  • Sodium: 88mg
  • Sugar: 0.5g
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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!
NOTES

Notes

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!).

Tags: cauliflower, Dairy Free, Egg Free, Gluten Free, quinoa, Vegan, Vegetarian cauliflower, Dairy Free, Egg Free, Gluten Free, quinoa, Vegan, Vegetarian
by Jessica

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16 comments

  1. Aysia says:

    For the egg substitute, the measurement is 2 what? Thank your in advance

    • Gavin | Jessica in the Kitchen says:

      Hi Aysia we used Bob’s Red Mill egg replacer so its 2 times the recommended serving size instructions for one as indicated on the package, I linked to the bob’s red mill package that we used at the bottom of the post. Alternatively you can use 2 flax eggs I have a link on how to make flax eggs right here if you want to use that route https://jessicainthekitchen.com/how-to-make-a-flax-egg/ . I hope this helps!

  2. things to do says:

    The meatballs look so good~ Thank you for sharing the recipe! I really like the teriyaki flavor.

    • Gavin | Jessica in the Kitchen says:

      Thank you! We appreciate it!

  3. Sarah says:

    Is the nutrition facts for 1 meatball? I’m tracking my macros as well so this info would be so helpful. These look so yummy I cant wait to make them. Hoping it fits into my macros. Thank you for sharing!

    • Gavin | Jessica in the Kitchen says:

      HI Sarah! Yes the nutrition facts is for 1 meatball. I hope this helps!

  4. Gabrielle Stannus says:

    Can you substitute something else for the quinoa?

  5. Bunny says:

    These looked so good, I really wanted them to turn out. Unfortunately this recipe was not a winner for us. There are many parts to this and it took much longer to assemble than is reasonable for me on a normal dinner night. But most of all the issue was that the “meatballs” did not stick together enough to be cooked up properly, even after I added oil which did help. They were incredibly messy and my hands were so covered in the mix and grains of quinoa that I couldn’t tend to the balls in the pan without washing my hands (a waste of time and some of the mix). After I added oil to help adhesion the balls held together better but were still so delicate that it was pointless to spend all that time cooking them up that way as they easily fell apart. I ended up just cooking the mixture in the pan in a big pile and then went ahead and mixed in the brown rice too. The sauce was easy and delicious (I added pineapple juice and tidbits), and the flavor of the “meatball” mix was also very good, it just didn’t produce the actual meal expected, was too messy, and too complicated. From your photos you nailed it, but I did this to the letter so I’m not sure what the problem was.

    • Gavin | Jessica in the Kitchen says:

      Hi Bunny! I’m sorry that you had an issue with the recipe. I’m going to ask some questions so that I can help. Did you use the egg replacer or flax meal? also did you measure by weight the quinoa before it was cooked or after it was cooked?

      • Bunny says:

        Hey Gavin, I’ve thought about this some more and think I may have a better idea of why this didn’t turn out for me. I used flax meal eggs and have noticed that different people give different ratios for how to make them which may be a bit of a factor. Putting right in the recipe exactly what combo of water to meal may help.

        For the quinoa it’s possible I used too much, thought I can’t say for sure. I wanted to only cook up enough for this recipe and it seemed that following the package instructions would equal one finished cup, but I didn’t measure the final amount and by the time I got to the part of mixing everything together I didn’t double check it was only one cup.

        For the bread crumbs I toasted three pieces of hearty multi-grain seed bread and put it in my food processor, which reduced the bread almost to dust. I estimated if the pieces would have been kept more whole it would have equaled about a cup. The size and density of breadcrumbs surely differ and may have a more significant effect on how a meatball would turn out so maybe what I used was insufficient.

        As I mentioned, there are a lot of parts to this recipe and therefore many ways someone could deviate in way that would negatively affect the outcome. I’ve had trouble making “meatballs” before and wonder if they’re just one of those finicky things that don’t offer much flexibility.

  6. Aafke Beumer says:

    This was delicious!!!!
    Def stays on the menu
    Thxxx

    • Gavin | Jessica in the Kitchen says:

      Thank you Aafke. We are glad you approve. Thank you for reading.

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