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Vegan Teriyaki Meatballs

Image for Vegan Teriyaki Meatballs
plate

Yield

Serves 6: 24 meatballs total

prep

Prep Time

15 minutes

cook

Cook Time

25 minutes

clock

Total Time

50 minutes

kikkoman products used:

ingredients

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

directions

  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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