Vegan Teriyaki Meatballs (Sweet & Sticky)

jessicainthekitchen.com

Sheila Harris

subheading: 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)

½ teaspoon ground black pepper

¾ teaspoon sea salt

3 cloves garlic minced

1 cup breadcrumbs gluten free if needed

1 ½ tablespoons coconut oil

subheading: Teriyaki Sauce:

¼ 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

Directions at jessicainthekitchen.com

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