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Asian Vegan Meatballs

Image for Asian Vegan Meatballs
plate

Yield

2-4

prep

Prep Time

15 minutes

cook

Cook Time

30 minutes

clock

Total Time

45 minutes

kikkoman products used:

About this recipe

Delicious and packed with flavor, these Plant-Based Teriyaki Meatballs are a must-try! Made with Kikkoman® Teriyaki Marinade & Sauce, sautéed veggies, and brown rice, these meatballs are baked to perfection and topped with a savory teriyaki sauce. A healthy, satisfying meal ready in 45 minutes!

These vegan meatballs are a hearty and delicious plant-based alternative, perfect for anyone looking to enjoy a flavorful, meatless dish. The combination of mushrooms, bell peppers, and carrots gives the meatballs a rich, savory base, while the teriyaki sauce adds just the right amount of umami sweetness. Whether you’re looking for a quick and easy plant-based meatball recipe or trying to incorporate more plant-based meals into your routine, these veggie meatballs are sure to hit the spot.

The rice and breadcrumb mixture helps create a satisfying texture, making these meatless meatballs perfect for a main course or as a fun appetizer for guests. Serve them with your favorite dipping sauce or on top of a bowl of noodles or rice for a full meal. The versatility of these teriyaki meatballs also makes them ideal for different occasions—from weeknight dinners to meal prep.

Tips & Tricks

  • Keep your hands slightly damp to prevent the mixture from sticking, making it easier to roll them into perfect balls.
  • For extra flavor, marinate the rice and veggie mixture in Kikkoman Teriyaki Marinade & Sauce for 10-15 minutes before rolling and baking the meatballs.
  • These teriyaki meatballsare great for meal prepping, and you can easily freeze them for future meals. Just bake and reheat when ready!

ingredients

For Meatballs
1 tablespoon olive oil
1 cup cremini mushrooms, chopped
½ cup red bell pepper, chopped
½ cup carrot, grated
¼ cup green onion, finely chopped
2 cups cooked brown rice
½ cup Kikkoman ® Panko Bread Crumbs
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce 

For Sauce
½ cup vegetable broth 
¼ cup Kikkoman® Teriyaki Marinade & Sauce
1 teaspoon cornstarch  

For Serving
Green onion, finely chopped 

directions

  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. Heat olive oil over medium heat in a large skillet. Add mushrooms, bell pepper, carrots, and green onion. Sauté for 5 minutes, until mushrooms are slightly tender. Cool for 5 minutes.  
  2. Add brown rice and vegetables to a food processor and pulse until vegetables are well blended. Transfer to a mixing bowl and stir in panko and sauce until thoroughly mixed.  
  3. Roll mixture into balls using a ¼ cup scoop and place on baking sheet. Bake for 18-20 minutes, until meatballs are lightly browned. 
  4. While meatballs bake, whisk together vegetable broth, teriyaki and cornstarch in a saucepan. Heat over medium-low heat until simmering, about 3 minutes. Reduce heat to low and continue to simmer for 2 minutes, until thickened. Turn heat off. 
  5. Place meatballs in a serving bowl and pour sauce over top. Serve hot topped with extra green onions. 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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