Vegan Teriyaki 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.

Course Appetizer

Cuisine vegan, vegetarian

Keyword Vegan Teriyaki Meatballs

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings dozen meatballs

Calories 73kcal

Author Yup, it's Vegan

Ingredients

For the vegan teriyaki sauce:

1 cup low-sodium vegetable broth
1/3 cup low-sodium soy sauce
1/3 cup coconut sugar (or sugar of choice)
2 tbsp mirin
2 tbsp 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

Instructions

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.

Notes

Nutrition facts are for the homemade teriyaki sauce only (apologies for the inconvenience!). Vegan meatballs can vary quite widely in their nutrition content.

Nutrition