It’s not incredibly common for me to borrow recipe names from distinctly non-vegan foods, but I really didn’t know what to call these other than vegan teriyaki meatballs. I think that in some instances, it’s good to use the name that describes what the dish is meant to evoke in terms of texture/eating experience.
The Seahawks (my hometown team) are in the Super Bowl again this year. Go Hawks!! I don’t seem to excel at posting holiday- or event-appropriate recipes very far in advance, but nonetheless, this week I wanted to share a couple of vegan finger food ideas for game day. The Super Bowl could practically be considered a holiday for J and me, since we have a firm tradition of making a huge spread of indulgent appetizers for ourselves, and sort of watching the game while chowing down and drinking beer.
These vegan teriyaki meatballs can be incredibly simple to prepare if you start from pre-made teriyaki sauce and vegan meatballs, or you can go the homemade route with each of the components. I provide recipes for those if desired. I actually really enjoy store-bought vegan meatballs a lot of the time, but I almost always make my own teriyaki sauce because then I can make it with coconut sugar. The white sugar just makes me so sleepy. And considering that the Super Bowl is probably gonna end significantly past my normal bedtime (I’m more of an early bird than a night owl..), I need all the energy I can get =].
I just love how teriyaki sauce looks with a sprinkling of sesame seeds on top. Something about that color contrast gets me. Add cilantro or green onion/scallions and (not pictured) a generous dash of sriracha, and you are cruising for an easy and delicious vegan appetizer. (FYI, the ones pictured were made with my favorite homemade chickpea and seitan “meatballs”).
Easy recipe for vegan teriyaki meatballs, which make a perfect finger food for game day, or if served with rice and veggies, make a filling meal.
For the vegan teriyaki sauce:
- 1 c. low-sodium vegetable broth
- 1/3 c. low-sodium soy sauce
- 1/3 c. coconut sugar (or sugar of choice)
- 2 tb. mirin
- 2 tb. sake
- 1 tsp. rice wine vinegar
- 1 tsp. toasted sesame oil
For the vegan teriyaki meatballs:
- Teriyaki sauce of choice, about 1/2 cup (see above for homemade recipe)
- Vegan meatballs of choice, about a dozen (depending on the size)
- sesame seeds, for serving
- (optional) green onions or chopped fresh cilantro, for serving
For the vegan teriyaki sauce:
- In a saucepan, combine all of the sauce ingredients. Bring the mixture to a boil, then reduce it to a simmer.
- Simmer until the sauce has thickened considerably and reduced to approximately 3/4 cup in volume. Taste the sauce, and if you still want a more powerful flavor and syrupy texture, continue reducing it to as small as 1/2 cup in volume. Add salt if desired. Turn off the heat.
For the vegan teriyaki meatballs:
- Heat the vegan meatballs according to package directions, or however you prefer to heat your homemade recipe. If they can stand up to being mixed around in sauce, add them to the pan with the teriyaki sauce, and toss to coat. Otherwise, drizzle them generously with the sauce. Serve immediately, sprinkled with sesame seeds and fresh herbs if using.
- To serve as a finger food, spear each of the vegan teriyaki meatballs with a toothpick.
Vegan teriyaki sauce adapted from Food and Wine Magazine.
I personally ate this entire batch of gluten-free vegan blueberry pancakes in one sitting.
Finally, a new recipe in 2015! Cheers to a year of good food. It’s been (surprise, surprise) EXTREMELY cold here in Baltimore, and I was craving something hot in both temperature and spiciness. When I biked home from work the other day in something like 20 Fahrenheit, after I managed to thaw out my hands and face, I discovered that our heat hadn’t been turned on yet that day. If the house is really cold, the first thing I do is scheme about what I can cook to heat up the kitchen and hang out in it while the heating system boots up. And thankfully, I had planned ahead and had the ingredients for this spicy chickpea turmeric stew ready to go.
Happy New Year! Hope you had a nice time celebrating the arrival of 2015. I got together with a few of my dear friends whom I’ve known since high school, and it was a low-key but laughter-filled evening. A couple of days later, I flew back home to Baltimore, and by the time my plane had touched down at BWI, I had come down with (what turned out to be severe) stomach flu. Gotta love traveling during flu season, right? So, that is my explanation for the complete silence on the blog in 2015 so far. Too bad I didn’t make a New Year’s resolution to lose weight, or I would be right on track…
Today I was finally feeling well enough to get on the computer and get some things done. But as you can imagine, I haven’t been cooking anything, unless you guys want a recipe for Saltines with a side of Gatorade. I’m hoping to get back into the kitchen this weekend; in the meantime, I thought I’d share a little look back at the recipes of 2014.
It was a great year of food on Yup, it’s Vegan. I had tons of fun writing the blog and connecting with readers and other bloggers. In 2015 it’s pretty much gonna be more of the same. Most excitingly, I saved up to get myself a DSLR camera as a holiday gift and I can’t wait to start playing around with it and get more creative at bringing these recipes to life. The point-and-shoot (used for all of the pictures on the blog so far, yikes!) is going up for sale on Craigslist ASAP.
Here is a roundup of the top 10 recipes on my site in 2014 (by total page views). Below that, I asked my partner to pick a few of his favorite things that I made this year (that weren’t already on the initial list), and shared 7 of them. Bon appetit!
This caramelized onion fettuccine hits a striking balance between sweet, savory and smoky thanks to hickory-smoked cherry tomatoes, deeply caramelized onions and garlic, and piquant pickled raisins.
My folks have a backyard smoker at their home in Montana and when I visited them this summer, Dad and I went pretty crazy with it. I made smoked tofu, smoked pinto beans (for refried beans), and smoked dried pasta (for pasta salad). He also made some mushrooms in which I did not partake =P. We enjoyed everything immensely, and he jokingly said at the time that he knew what to get me as a gift this year… so a couple of weeks ago when a GIGANTIC box showed up at my door, I had a pretty good hunch.