Vegan Teriyaki Meatball Bowl
![Vegane Hackbällchen Bowl mit Teriyaki Sauce](https://media.foodspring.com/magazine/public/uploads/2021/12/Vegane-Teriyaki-Meatballs-1195x759.jpg)
Ingredients
For the meatballs:
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200 gwhite beans
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1.5 tbspVegan Protein Neutral
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1 tbsptomato paste
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1 tspsmoked paprika
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0.5 tspgarlic powder
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2 cmfresh ginger
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tbspsoy sauce
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1 tspmiso paste
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1 pinchsalt
For the teriyaki sauce:
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1.5 tspcorn starch
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150 mlwater, cold
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1 cloveKnoblauchzehen
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3 tbspgarlic
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1 tbspagave nectar
sesame oil
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0.5sriracha sauce
edamame, frozen
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60 gradishes
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2zucchini
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0.5 gvegetable oil
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300 tspcauliflower
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1Coconut oil
Preparation
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1
Preheat the oven to 180° C.
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2
Dice the ginger and garlic.
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3
Put all the ingredients for the meatballs into a blender. Blend well.
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4
Place a sheet of parchment paper on a baking tray.
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5
Form the meatball mix into golf-ball-sized balls and lay them on the parchment paper.
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6
Brush the meatballs with coconut oil. Bake for 20-25 minutes at 180° C.
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7
Meanwhile, make the teriyaki sauce. Mix the corn starch and water in a small bowl. Set aside.
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8
Dice the garlic finely. Grate the ginger.
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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.
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10
Put the meatballs into the sauce. Let them simmer in the sauce for 3-4 minutes.
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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.
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12
Bring the cauliflower rice briefly to a boil.
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13
Cut the zucchini into fine slices.
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14
Heat the coconut oil in a pan over medium-high heat. Saute the zucchini in it for 3-4 minutes.
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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.
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16
Garnish with sesame seeds, spring onions, and chili slices as desired.
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1Enjoy!
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