Teriyaki Veggie Balls



Making any form of balls is great especially on a plant-based diet. They freeze well, and you can be super flexible with the sauce!


During the weekdays I'm normally rushing around so making these in a big batch is an absolute time-saver


Based on the recipe by @jessicainthekitchen


Ingredients

Balls

  • 1 medium head cauliflower, separated into florets and stem cut to chunks

  • 1 cup quinoa, cooked

  • 2 tbsp flax meal + 2 tbsp water - let gel

  • 1 red onion, chopped

  • 3 cloves garlic, minced

  • 1 cup rolled oats, ground fine in a blender

  • Olive oil

  • Salt

  • Pepper

Sauce

  • 1/4 cup liquid aminos or light soy sauce

  • 1/4 cup coconut sugar

  • 1 tsp cornstarch + 1 tsp water

  • 1 large thumb ginger, grated

  • 2 tsp white sesame seeds

  • 1 tbsp rice wine vinegar

  • 1/4 cup water

  • Spring onions, chopped - for garnish


Instructions

Balls

  1. Toss cauliflower with olive oil, salt and pepper

  2. Roast in 200C over until softened and slightly charred - 20+ mins

  3. Blend cauliflower until riced/ finely blended but not a paste

  4. Add cauliflower and all other ingredients to a blender and pulse until they can form a tight ball

  5. Form mixture into balls and set to the side

  6. Brush balls lightly with olive oil, and cook for 20-30 mins in a 180C oven or until nicely golden brown

*Can use these with many other sauces!


Sauce

  1. Mix all ingredients except sesame seeds and spring onion

  2. Bring to boil for 5-10 mins until slightly thickened

  3. Add sesame seeds and spring onion