Teriyaki Glazed Meatball Vegan Meal
Looking for something that has a little more flavors and offers more excitement at the dinner table? I found a really tasty meat alternative (Pure Farmland) brand, that is soy-based and made up of 100% plant-based ingredients. This inspired me to prepare a wonderful tangy, sweet, flavored glaze that I made by scratch, then I topped it over the meatballs and it made this recipe come to life! Typically, I am not easily swayed to try any meat alternatives, because I do not want to feel like I am eating meat. However, this brand of meat alternative is one that I felt satisfied with as one of the plant-based ingredients is antioxidant-rich superfood beets and I love beets! Another huge perk is it’s gluten-free! This dish will be great as meatball and glaze topping, prepared and served as an hors d’oeuvre with toothpicks, as a side dish, or complement the rest of the veggies on your plate.
1 – 2 tablespoons extra virgin olive oil (cooking)
One package of 16 oz Pure Farmland Homestyle Plant-Based Meatballs
1 head of broccoli (chopped)
8 oz water chestnuts
2 Celery Sticks (finely chopped)
2 Carrots (sliced)
8 oz Shiitake Mushrooms (sliced)
1/2 cup sweet corn
1 white onion (sliced)
1 cup Basmati Rice + 2 cups water + 1 tablespoon (Better Than Bouillon Paste), (cooked)
1/2 cup Bragg Liquid Aminos
1/2 cup Maple Syrup (or alternative plant-based sweetener of your choice)
2 tablespoons fresh ginger (minced)
1 tablespoon Garlic (minced)
1 cup Water
2 tablespoons of Bob’s Red Mill Gluten-Free Homemade Wonderful Bread (thickener)
1. First, wash, pat dry, and prep produce.
2. Preheat the oven to 425º Fahrenheit. Using 2 baking or cookie sheets, lightly grease them with extra virgin olive oil.
3. Next, place meat alternative onto one baking sheet, leaving 1/2 inch spacing between. Add veggies to the other baking sheet.
4. Now, they are ready to go into the oven. Bake them together on separate racks if you choose, for about 20 minutes. You will know the meatballs are ready when they look golden brown or when their juices (beets) have been cooked off.
5. While the meatballs and veggies are cooking, begin the rice. Add the Basmati rice, water, and Better Than Bouillon Paste to a saucepan, bring to simmer, and cover on low heat for about 15 minutes.
6. Meanwhile, prepare the teriyaki sauce. Combine the ingredients into a small saucepan stirring frequently. Continue to stir as the sauce will thicken and turn from opaque to a shiny sauce. Remove the sauce from the heat.
7. When baking is finished, transfer the meatballs into a bowl and pour the glaze over the top.
8. Serve immediately, on a plate, over a bed of rice and veggies.
Sesame seeds, fresh herbs, nuts, seeds, dried cranberries.