These vegan meatballs coated with a sweet and tangy homemade teriyaki sauce are delicious, healthy, and have an excellent texture. They’re quick and easy to make and perfect for dinner prep.

I’m so excited you’re here!!!

Are you wondering what to make for dinner today? I have a delicious recipe for you to try! I’ve been waiting so long to share this recipe with you.

“Vegan Teriyaki Meatballs.

You will also enjoy, Lentil Meatballs, Grape Jelly And Barbecue Meatballs, and Vegan Spaghetti Meatballs.

Just as the title of this recipe might suggest, these vegan teriyaki meatballs are a change from your everyday meat-and-potatoes dinner. Making this recipe for dinner is something I do when I have guests over, and I want to impress them with something tasty.

These vegan teriyaki meatballs are SO GOOD. Healthy, flavorful, and super easy to make. This is a recipe that your non-vegan friends will enjoy. Nobody will ever guess they’re meatless.

If you love traditional teriyaki meatballs, you will fall in love with this vegan variety. Bring these protein-packed vegan teriyaki meatballs to every party and watch them disappear!

These are great plain or smothered in sauce. Serve with rice or noodles. Pair it with a big bowl of green salad or some simple steamed veggies for a healthy meal that everybody will love.

This has become one of my go-to dinner recipes. It’s also one of those great dinners where you can cook the meatballs in advance and then just reheat them in the sauce whenever you are ready to eat.

The recipe is easily adaptable to your own tastes, and I included notes on the variation of these Vegan Teriyaki Meatballs as well as my favorite way to serve them.

teriyaki meatballs close up

Features Of These Vegan Teriyaki Meatballs!

These teriyaki meatballs are:

  • Vegan and delicious
  • Protein-dense
  • Extremely comforting
  • Super satisfying
  • Firm enough to stick in a fork without falling apart
  • Sufficiently moist from the inside.
  • Possesses the perfect texture.
  • Coated in a thick and sticky homemade teriyaki sauce
  • Makes a complete dinner; simply serve it with your favorite side dish
  • Freezes well – You can prepare the meatballs in advance and store them in the freezer; just leave out the sauce!
  • Satisfies all the requirements for a meaty taste, texture, and aroma.
  • Meal prep friendly – make a big batch and put it in everything.

I’m sure all these features of this dish will force you to fall in love with them right away.

How To Make Vegan Teriyaki Meatballs?

These vegan teriyaki meatballs are quite simple and easy to prepare. You’ll need the following listed ingredients and a few simple steps to follow:

Ingredients

  • Extra-firm tofu
  • Breadcrumbs
  • Bragg’s liquid aminos
  • Nutritional yeast flakes
  • Cornstarch
  • Onion powder
  • Garlic
  • Salt

For Sauce

  •  Bragg’s Liquid Aminos
  • Maple syrup
  • Ginger
  • Garlic 
  • Pineapple juice 
  • Cornstarch

Directions

Prepare The Meatballs

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lightly spray or brush with oil. Set aside.
  2. Place tofu, breadcrumbs, Bragg’s liquid aminos, nutritional yeast flakes, cornstarch, onion powder, garlic, and salt in a food processor and process until mixture is grounded and forms a paste.
  3. Remove tofu meatballs from the food processor and place them into a bowl.
  4. You can use a melon ball scoop, mini-ice cream scoop to scoop pieces of the meatballs, then shape each piece into a ball and place it onto the prepared pan.
  5. Bake the tofu meatballs for about 25 minutes.

Teriyaki meatballs on sheet pan

In the meantime, prepare your Teriyaki sauce.

For The Teriyaki Sauce

  1. Heat Bragg’s Liquid, maple syrup, ginger, garlic in a large saucepan over medium-high, Whisk pineapple juice with cornstarch and add to the saucepan, constantly whisking until the sauce is bubbly and clear.
  2. Add the baked tofu meatballs to the Teriyaki sauce and gently spoon sauce over meatballs to coat.

teriyaki sauce for teriyaki meatballs in a saucepan

Serving Suggestions

These Teriyaki Meatballs can be enjoyed in different ways; the following are some of my favorites:

Make-Ahead and Storage Suggestions

The meatballs can be made ahead of time and frozen raw or cooked.

If storing raw meatballs, shape them into balls and leave them in the freezer on a baking sheet till solid (2–24 hours), then transfer to a freezer bag and store for up to 4 months.

If storing already cooked meatballs, cool them completely before transferring them to a freezer bag and freeze them for up to 3 months.

To reheat, transfer the frozen meatballs (raw or cooked) to the refrigerator for 24 hours before cooking. When thawing raw frozen meatballs, place them on a plate or a rimmed baking sheet to keep their shape. Bake uncooked thawed meatballs for about 25 minutes at 375°F.

Bake frozen, already cooked meatballs for 8 to 10 minutes at 375 degrees, or until heated through. Alternatively, reheat them over the stove by simply tossing them in the sauce.

The teriyaki sauce can also be made ahead of time. It can be prepared up to three days ahead of time and stored in the refrigerator before heating in a saucepan and tossing with the prepared meatballs.

Variations Notes

You can adjust the ingredients and spices to suit your taste. This recipe’s flavors are incredibly adaptable.

  • Fresh garlic is ideal, but you could remove it or replace it with garlic powder.
  • If you can’t eat or find nutritional yeast, you can use oats instead.
  • Add cayenne pepper in the meatballs for a kick of heat.
  • You can add 1-2 tablespoons of chopped herbs for a flavor kick.
  • I suggest using a mini ice cream scoop or an ordinary spoon to form the meatballs, but you can also use your hands.

Other Recipes To Prepare

  1. Teriyaki Soycurls
  2. Teriyaki Tofu
  3. Roasted Edamame 
  4. Trader Joes Japanese Fried Rice
  5. Kimchi Fried Rice

I hope you’ll try these Vegan Teriyaki Meatballs. If you like and enjoy it, please leave a comment to let me know about your feedback.

vegan teriyaki overlay in saucepan on wooden background

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Vegan Teriyaki Meatballs in silver pot

Vegan Teriyaki Meatballs

These vegan meatballs coated with a sweet and tangy homemade teriyaki sauce are delicious, healthy, and have an excellent texture. They’re quick and easy to make and perfect for dinner prep.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Teriyaki Meatballs
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 10 servings
Calories: 103kcal

Ingredients

For The Vegan Meatballs

  • 1 package 14-16 ounces extra-firm tofu, mashed
  • 1 cup breadcrumbs ( I used gluten-free)
  • 1/4 cup Bragg’s liquid aminos
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons cornstarch
  • 1 tablespoon onion powder
  • 2 cloves garlic minced
  • 1 teaspoon salt

Teriyaki Sauce

  • 3 tablespoons Bragg liquid aminos
  • 1/4 cup agave or maple syrup
  • 1/2 teaspoon ginger grated
  • 1 clove garlic minced
  • 3/4 cup pineapple juice
  • 1 tablespoon cornstarch

Instructions

For The Meatballs

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lightly spray or brush with oil. Set aside.
  • Place tofu, breadcrumbs, Bragg’s liquid aminos, nutritional yeast flakes, cornstarch, onion powder, garlic, and salt in a food processor and process until mixture is grounded and forms a paste.
  • Remove tofu meatballs from the food processor and place them into a bowl.
  • You can use a melon ball scoop, mini-ice cream scoop to scoop pieces of the meatballs, then shape each piece into a ball and place it onto the prepared pan.
  • Bake the tofu meatballs for about 25 minutes.

For The Teriyaki Sauce

  • Heat Bragg’s Liquid, maple syrup, ginger, garlic in a large saucepan over medium-high, Whisk pineapple juice with cornstarch and add to the saucepan, constantly whisking until the sauce is bubbly and clear.
  • Add the baked tofu meatballs to the Teriyaki sauce and gently spoon sauce over meatballs to coat.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 314mg | Potassium: 110mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg