Teriyaki Veggie Balls

Making any form of balls is great especially on a plant-based diet. They freeze well, and you can be super flexible with the sauce!

During the weekdays I'm normally rushing around so making these in a big batch is an absolute time-saver

Based on the recipe by @jessicainthekitchen

Ingredients

Balls

• 1 medium head cauliflower, separated into florets and stem cut to chunks

• 1 cup quinoa, cooked

• 2 tbsp flax meal + 2 tbsp water - let gel

• 1 red onion, chopped

• 3 cloves garlic, minced

• 1 cup rolled oats, ground fine in a blender

• Olive oil

• Salt

• Pepper

Sauce

• 1/4 cup liquid aminos or light soy sauce

• 1/4 cup coconut sugar

• 1 tsp cornstarch + 1 tsp water

• 1 large thumb ginger, grated

• 2 tsp white sesame seeds

• 1 tbsp rice wine vinegar

• 1/4 cup water

• Spring onions, chopped - for garnish

Instructions

Balls

1. Toss cauliflower with olive oil, salt and pepper

2. Roast in 200C over until softened and slightly charred - 20+ mins

3. Blend cauliflower until riced/ finely blended but not a paste

4. Add cauliflower and all other ingredients to a blender and pulse until they can form a tight ball

5. Form mixture into balls and set to the side

6. Brush balls lightly with olive oil, and cook for 20-30 mins in a 180C oven or until nicely golden brown

*Can use these with many other sauces!

Sauce

1. Mix all ingredients except sesame seeds and spring onion

2. Bring to boil for 5-10 mins until slightly thickened

3. Add sesame seeds and spring onion