Vegan Teriyaki Meatballs (Sweet & Sticky)

By Jessica Hylton - - Updated

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!

Close up of vegan teriyaki meatballs being stirred with a wooden spoon.

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?

Vegan teriyaki meatballs in a bowl on a bed of rice.

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.

Top down view of vegan teriyaki meatballs in a white bowl on a bed of rice.

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 #vegan #veganmeatballs #teriyaki #teriyakimeatballs #veganmealprep #mealprep #glutenfree #easyrecipes #vegetarian #veganrecipes

A spoon stirring vegan teriyaki meatballs.

Vegan Teriyaki Meatballs

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!
by: Jessica in the Kitchen
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 16 servings
Course Dinner, Lunch
Cuisine Asian

Vegan Meatballs Base

  • 8 ounces roasted cauliflower (instructions below) (1 cup)
  • 1 cup cooked quinoa (137g)
  • 2 Bob's Red Mill Egg Replacers OR flax eggs if flax eggs, less one tablespoon of liquid per flax egg
  • ½ cup red onion, finely diced (114g)
  • 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 light soy sauce or 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


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 Base

  • 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. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
  • 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!
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!).


Calories: 29kcal | Carbohydrates: 4g | Protein: 0.9g | Fat: 1.2g | Sodium: 88mg | Fiber: 0.7g | Sugar: 0.5g
by Jessica

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Recipe Rating


  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 . 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. Aafke Beumer says:

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

    • Gavin | Jessica in the Kitchen says:

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

  6. Amanda says:

    5 stars
    So good! I doubled the recipe to use a whole head of cauliflower and I froze half for later. So glad I did!! Loved them today and I’m already thinking about how soon I can cook them up again!

    • Gavin | Jessica in the Kitchen says:

      So glad that you like it Amanda! I love that you doubled it because it freezes so well!


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