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Vegan Teriyaki Meatballs

Vegan Teriyaki Meatballs | Vegans, vegetarians, and meat eaters will all agree: these meatless meatballs are packed with healthy ingredients and delicious flavor, including a touch of umami! The simple ingredients come together in the food processor, then fry up in a bit of oil for a simple dinner, lunch, or appetizer. Serve over rice or noodles, and garnish with green onion and sesame seeds, or serve them up as sliders game day.

Ingredients

Yield: Serves 6, 24 meatballs total
Prep Time: 15 minutes
Inactive Time: 10 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

For Vegan Meatballs
2 tablespoons olive oil
1 cup sliced cremini mushrooms
2 cups cooked brown rice
1 cup chickpeas, drained
1 cup quick oats
¼ cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion
2 tablespoons fresh cilantro, leaves only

For Cooking
2 tablespoons olive oil
1 cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion
2 teaspoons toasted sesame seeds, for serving
2 tablespoons chopped green onion, for serving

Instructions

  1. Heat two tablespoons of oil over medium heat in a medium skillet. Add mushrooms and sauté for 6-8 minutes until tender. Cool 5 minutes.
  2. Combine sautéed mushrooms, cooked brown rice, chickpeas, oats and teriyaki takumi sauce to a food processor. Pulse until mixture is thoroughly mixed, scraping sides as needed. Add cilantro and pulse to combine.
  3. Using a cookie scoop, divide mixture into 24 portions and place on a baking sheet lined with parchment paper. Transfer to freezer for 10 minutes to firm the mixture.
  4. Heat 2 tablespoons olive oil over medium heat in skillet. Working in batches, roll portions into ball shapes, then place meatballs in hot oil leaving space for turning. Brown 6 minutes, turning halfway through cooking. Set cooked meatballs on a plate and repeat the process with the rest of the meatballs.
  5. Reduce heat to low. Return all meatballs to skillet. Add 1 cup of teriyaki takumi sauce to skillet and simmer 5 minutes longer. Serve meatballs hot, garnished with green onion and sesame seeds.

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