VEGGIE MEATBALLS
3 cups healthy vegan veggie ground https://youtu.be/lDuy_NqW_mQ
4 tbsp chickpea flour
1 tbsp ground flax
1/2 tsp salt
½ tsp garlic granules
TERIYAKI SAUCE
3/4 cup pineapple juice
1/4 cup coconut aminos
½ cup unsweetened ketchup
½ cup date paste (link on video)
2 tbsp apple cider vinegar
1.5 tbsp grated ginger
3 cloves of garlic minced
Chili flakes to taste
VEGGIES
water or veggie broth as needed
1 head of broccoli
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
Quinoa or Millet to serve
PREPARE VEGGIE MEATBALLS Preheat oven to 350. Combine and mix your ingredients in a bowl. Divide into 8 portions (for large ones) Roll into balls. Place rolled balls on parchment paper. Bake for 20 minutes.
PREPARE TERIYAKI SAUCE
Combine sauce ingredients in a saucepan and simmer on low for 5-10 minutes or until thickened.
PREPARE VEGGIES
Heat pan or wok on medium heat. Add 1/4 cup of veggie broth or water to a hot wok or pan. Add veggies and stir-fry, adding more liquid as needed to prevent burning. Once the veggies have a few browned spots, add a little more liquid and cover to steam for 3-5 minutes, or until the veggies are cooked to your liking.
Top quinoa or millet with veggie meatballs, veggies and teriyaki sauce. Enjoy #wfpb #oilfree #sugarfreerecipes
