Vegan Teriyaki Meatball Bowl

Name: Vegan Teriyaki Meatball Bowl
Total time: 45 min
Ingredients: white beans; Vegan Protein Neutral; tomato paste; smoked paprika; garlic powder; fresh ginger; miso paste; salt; corn starch; water, cold; Knoblauchzehen; garlic; agave nectar; sriracha sauce; radishes; zucchini; vegetable oil; cauliflower; Coconut oil

with DIY cauliflower rice

45 min

Vegane Hackbällchen Bowl mit Teriyaki Sauce

By Anne-Sophie Hoffman
January 19, 2022

Why trust us?

Ever dreamed about taking a trip to Japan? You might even have imagined yourself going in the past couple of years and seen those plans fall through – again and again. Instead of strolling down lanes of cherry blossoms and diving into street food, your days are filled with the same old parks, pubs, and electric scooters clogging the sidewalks? This teriyaki meatball bowl will at least take your mouth on that long-awaited journey. Homemade cauliflower rice and the high-protein meatballs make this dish vegan and lower-carb. Ready to escape from the real world for a few minutes?

Ingredients

2 Persons

For the meatballs:

200 g

white beans
1.5 tbsp

Vegan Protein Neutral
1 tbsp

tomato paste
1 tsp

smoked paprika
0.5 tsp

garlic powder
2 cm

fresh ginger
tbsp

soy sauce
1 tsp

miso paste
1 pinch

salt

For the teriyaki sauce:

1.5 tsp

corn starch
150 ml

water, cold
1 clove

Knoblauchzehen
3 tbsp

garlic
1 tbsp

agave nectar

sesame oil

0.5

sriracha sauce

edamame, frozen

60 g

radishes
2

zucchini
0.5 g

vegetable oil
300 tsp

cauliflower
1

Coconut oil

Preparation

1

Preheat the oven to 180° C.
2

Dice the ginger and garlic.
3

Put all the ingredients for the meatballs into a blender. Blend well.
4

Place a sheet of parchment paper on a baking tray.
5

Form the meatball mix into golf-ball-sized balls and lay them on the parchment paper.
6

Brush the meatballs with coconut oil. Bake for 20-25 minutes at 180° C.
7

Meanwhile, make the teriyaki sauce. Mix the corn starch and water in a small bowl. Set aside.
8

Dice the garlic finely. Grate the ginger.
9

In a pot, mix 90ml of water, the soy sauce, agave nectar, sesame oil, and sriracha sauce. Bring to a boil. Whisk in the corn starch. Reduce the heat to medium. Stir continuously as it continues to simmer for 4-5 minutes.
10

Put the meatballs into the sauce. Let them simmer in the sauce for 3-4 minutes.
11

Meanwhile, make the cauliflower rice: Wash the cauliflower and remove the stem. Cut into florets. Use a strong blender to chop up the cauliflower rice until it reaches the size you like.
12

Bring the cauliflower rice briefly to a boil.
13

Cut the zucchini into fine slices.
14

Heat the coconut oil in a pan over medium-high heat. Saute the zucchini in it for 3-4 minutes.
15

Now you can put your teriyaki bowl together. Place the cauliflower rice, zucchini, radishes, and teriyaki meatballs in a bowl so they look nice.
16

Garnish with sesame seeds, spring onions, and chili slices as desired.
1

Enjoy!