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

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Course: Main Course

Cuisine: American

Keyword: Vegan Teriyaki Meatballs

Prep Time: 20

Cook Time: 30

Servings: 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