• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Full of Plants
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dish
    • Soups
    • Sides
    • Salads
    • Desserts
  • Shop
  • About
    • FAQ
  • Resources
menu icon
go to homepage
  • Home
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Vegan Tender Teriyaki Meatballs

    By: Thomas Published: 10 Sep, 18 Updated: 23 Sep, 21 45 Comments

    RecipePrintComments

    Vegan Tender Teriyaki Meatballs

    Tender, meaty, and flavorful vegan meatballs are here!

    I'm super excited to share this recipe with you as it's the best "meatballs" I ever made. Plus they come with a sweet and salty teriyaki sauce that, let's be honest, makes them 10X better.

    Vegan Tender Teriyaki Meatballs

    We start with the aromatics. Cook onion and garlic until fragrant, then add the mushrooms that will not only add a ton of flavor but also texture and moisture to the balls. Once the mushrooms are cooked and have reduced, it's time to add the spices. I went with smoked paprika, cumin, chili, and oregano.

    Next, you transfer the mixture to a food processor and add the rest of the ingredients. Almond flour adds richness, pecans crunchiness, and red kidney beans softness. For even more texture I added cooked buckwheat groats. I have used them many times here is savory or sweet recipes, I love their nutty flavor and chewy texture. If you can't find buckwheat groats, you can use brown rice, steel-cut oats, or bulgur.

    Vegan Tender Teriyaki Meatballs

    Give it a few pulses until it has a coarse texture that looks like ground meat. Then transfer to a bowl and add some vital wheat gluten. I try to keep most of the recipes here gluten-free, but once in a blue moon I use all-purpose flour, or in this case pure gluten. The reason I added gluten is to give the meatballs a stretchy texture, it's very subtle as I don't use much but it's enough to take them to the next level, plus they hold together better.

    Now if you want to make the balls gluten-free, just omit the gluten. Obviously, you won't have the same meaty texture but they will still taste great!

    Vegan Tender Teriyaki Meatballs

    Finally, shape into balls and bake for about 20 minutes in the oven before shallow-frying in a skillet until golden brown.

    The teriyaki sauce is very easy, you simply combine soy sauce, maple syrup, toasted sesame oil, lime juice, and minced garlic in a small bowl. Then dissolve a teaspoon of cornstarch into it so the sauce thickens when heated. Pour the sauce in the skillet, mix to coat the balls and remove from heat. It's now ready to serve!

    Vegan Tender Teriyaki Meatballs

    These meatballs are a crowd-pleaser! Whether you have only vegans and/or meat eaters at your table, these won't disappoint! The meatballs are super tender, meaty, and glazed with a garlicky, sweet and salty sauce.

    Fore more meatball recipes, check out these delicious Veggie Balls in Creamy Masala Sauce!

    Let me know in the comments if you try this recipe!

    Vegan Tender Teriyaki Meatballs

    Vegan Tender Teriyaki Meatballs
    Vegan Tender Teriyaki Meatballs

    Vegan Tender Teriyaki Meatballs

    Author: Thomas
    Soft and tender vegan meatballs glazed with a sweet and salty teriyaki sauce! A crowd-pleaser!
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Servings 20 Meatballs
    Calories 278 kcal
    Prevent your screen from going dark

    Ingredients
      

    Tender Meatballs

    • ¼ cup 40g buckwheat groats
    • 2 cups 473ml water
    • 1 tablespoon 15ml oil
    • 1 medium onion diced
    • 1 clove of garlic minced
    • 1 cup 70g sliced mushrooms
    • 2 tablespoon 30g tomato paste
    • 1 tablespoon 15ml soy sauce
    • 1 tablespoon 15ml maple syrup
    • ¼ teaspoon each: smoked paprika ground chili, cumin
    • ½ teaspoon oregano
    • 1 teaspoon onion powder
    • ½ cup 85g cooked red kidney beans
    • ¼ cup parsley or cilantro, basil
    • ¼ cup 24g almond flour
    • ¼ cup 22g breadcrumbs
    • ¼ cup 30g pecans
    • ¼ cup 30g vital wheat gluten

    Teriyaki Sauce

    • ¼ cup 60ml soy sauce
    • 3 tablespoon 45ml maple syrup
    • 2 tablespoon 30ml lime juice
    • 1 tablespoon 15ml sesame oil
    • 1 tablespoon minced garlic
    • 1 teaspoon cornstarch

    Instructions
     

    Tender Meatballs

    • Start by cooking the buckwheat groats: Add the buckwheat groats and the water to a saucepan. Heat over medium heat and bring to a boil. Reduce to a simmer and cook uncovered for 7 minutes.
    • Taste to check if the buckwheat is cooked, it should not be mushy or crunchy, it should be soft with some texture. Drain, discard the cooking water and set aside the cooked buckwheat.
    • Preheat the oven to 350°F (175°F).
    • Heat a tablespoon of oil in a skillet over medium heat. Once hot, add the diced onion and garlic and cook until fragrant, about 3 minutes.
    • Add the sliced mushrooms and cook for another 6-8 minutes. Stir in the tomato paste, soy sauce, maple syrup, spices, oregano, and onion powder. Cook for another 30 seconds and remove from heat.
    • Transfer the mushroom mixture to the bowl of a food processor. Add the cooked red kidney beans, parsley, almond flour, breadcrumbs, and pecans. Pulse for 5-7 seconds, or until it has a coarse texture.
    • Add the cooked buckwheat to the food processor and pulse for another 3-5 seconds. You don't want to process too much to keep some texture, you should still see some whole buckwheat groats.
    • Transfer the mixture to a large mixing bowl, add the vital wheat gluten and mix using a wooden spoon until fully incorporated. With slightly wet hands, shape the mixture into balls (I used about 1.5 tablespoon for each ball) and place them on a baking sheet lined with parchment paper.
    • Bake the "meatballs" for 20 minutes. In the meantime, prepare the teriyaki sauce.
    • In a small mixing bowl, combine the soy sauce, maple syrup, lime juice, sesame oil, minced garlic, and cornstarch together.
    • Once the meatballs are ready, heat a tablespoon of oil in a skillet over medium heat. Add the meatballs and shallow-fry until golden brown, about 3 minutes. Remove from heat and pour in the teriyaki sauce. Stir to coat the balls with the sauce.
    • Serve the teriyaki meatballs immediately on a bed of rice or noodles and some greens on the side.
    • Meatballs will keep in the refrigerator for up to 3 days. Reheat gently in a skillet, adding more sauce if needed.

    Nutrition

    Serving: 1 (4 meatballs)Calories: 278 kcalCarbohydrates: 32.3 gProtein: 11.3 gFat: 12.9 gFiber: 4.4 gSugar: 12.6 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Sign up to the Full of Plants Newsletter
    Subscribe To Our Newsletter
    Receive new recipes straight to your inbox + a free eBook on Vegan Cheese Making!
    Invalid email address
    Thanks for subscribing!

    Reader Interactions

    Comments

    1. beth

      September 10, 2018 at 5:10 pm

      Sounds yummy -- but I can't eat mushrooms. Any good substitutions here?

      Reply
      • Thomas

        September 11, 2018 at 6:22 am

        That's difficult as it's one of the main ingredient...but I would probably try diced eggplant.

        Reply
    2. Charles

      September 10, 2018 at 8:37 pm

      Your meatballs look tasty, Thomas. I'm going to try this recipe. I'm curious why you feel the need to add onion powder, even though you use fresh onion and garlic.
      Keep creating dishes, Thomas. I think you may be somewhat of a genius when it comes to vegan cookery.

      Reply
      • Thomas

        September 11, 2018 at 6:24 am

        Thanks for the kind words Charles!
        I found that adding some onion powder brings additional flavor, some kind of umami. It's not essential though so you can omit it if you want.

        Reply
        • Charles Mixon

          September 15, 2018 at 3:53 am

          Tried the meatballs tonight, and they are good. I had to substitute bulgur for the buckwheat. And I used shallots in place of the yellow onion, and omitted the onion powder. Sadly, I could only get nine and a half balls from the recipe, instead of the twenty that were mentioned. But it's all good, Thomas, thanks.

          Reply
          • Thomas

            September 18, 2018 at 4:00 pm

            Thanks for the feedback Charles! Well I guess I made mine pretty small 🙂

            Reply
            • Charles

              October 03, 2018 at 7:59 am

              I made this recipe, again. I used toasted buckwheat (kasha), and chanterelles. And I added the onion powder this time. They turned out really well, and were delicious. I managed to get fifteen balls.

            • Thomas

              October 06, 2018 at 11:23 am

              Awesome! Thanks for the feedback 🙂

    3. Elise

      September 10, 2018 at 9:30 pm

      Hi,

      Sadly I’m allergic to buckwheat, so no soba for me. What could I use instead?

      Thanks in advance.

      Reply
      • Thomas

        September 11, 2018 at 6:25 am

        Hi Elise, you could use bulgur, brown rice, or steel-cut oats.

        Reply
    4. Christine

      September 10, 2018 at 10:46 pm

      Hi Thomas - I am struggling to find buckwheat groats - what could I substitute for them?
      Thanks
      Christine

      Reply
      • Thomas

        September 11, 2018 at 6:25 am

        Hi Christine, steel-cut oats, bulgur or brown rice are good substitutes.

        Reply
    5. Sara

      September 13, 2018 at 8:15 pm

      Hello Thomas! I just finished eating this vegan meatballs and they were really tasty. I found your website this week and I thought I had to try something because everything looks so good. Thank you for your recipes and congratulations on your work!

      Reply
      • Thomas

        September 14, 2018 at 5:09 am

        Hey Sara,
        Thanks for the kind words, I'm glad you liked the meatballs!

        Reply
    6. Callie

      September 13, 2018 at 9:57 pm

      Hi Thomas, I just found your website. I was curious, could these be frozen after cooked? Or what would you recommend? I am going to be a new mom in a few months so I am looking to stock up my freezer with wfp recipes. Thank you!

      Reply
      • Thomas

        September 14, 2018 at 5:10 am

        Hi Callie,
        Definitely! After cooking you can freeze the meatballs. Then thaw, sautée and deglaze with the teriyaki sauce 😉

        Reply
    7. Amanda

      September 13, 2018 at 11:27 pm

      Hi there, these look amazing ! is the vital wheat gluten necessary for the texture of these meatballs or can you omit or substitute for something else ?

      Reply
      • Thomas

        September 14, 2018 at 5:11 am

        Hey Amanda,
        Gluten adds texture and makes the ball more meaty and tender. It can be omitted though, the texture will be slightly different but they should still taste great!

        Reply
    8. Ida Moser

      September 15, 2018 at 11:40 pm

      5 stars
      Totally incredible recipe! The sauce pushes the un-meatballs over the edge. I cooked in my air-fryer and I had no need for panfying to crisp up. Really fabulous! I will definitely make this recipe again. Thanks Thomas for yet another winner!

      Reply
      • Thomas

        September 18, 2018 at 4:05 pm

        Thanks Ida! So happy to hear you liked the un-meatballs 🙂 Thanks for the rating!!

        Reply
    9. Lisa Viger is Planted365

      September 19, 2018 at 2:42 am

      Omg, these look SO good ... especially paired with the bok choy.

      Reply
      • Thomas

        September 25, 2018 at 5:14 am

        Thank you Lisa!

        Reply
    10. Elle M

      October 04, 2018 at 1:41 am

      5 stars
      Hello, Thomas! Thank you for another great recipe! I made this recipe for dinner tonight and it was delicious. I got 24 meatballs and made double the sauce. Yummm

      Reply
      • Thomas

        October 06, 2018 at 11:25 am

        Hi Elle,
        You're welcome! I'm happy you liked these teriyaki meatballs. Thanks again for your feedback!

        Reply
    11. Beth

      October 15, 2018 at 6:17 pm

      Wondering if you've ever used this mixture to make a burger?

      Reply
      • Thomas

        October 16, 2018 at 5:21 am

        I haven't yet but I'm sure it would work great! Teriyaki burgers? Count me in!

        Reply
        • Beth

          October 16, 2018 at 3:11 pm

          5 stars
          Meatballs are great! I actually made a marinara sauce instead of teriyaki. Tonight I'll do the teriyaki with the leftovers.
          I definitely think this would make a great burger. I even want to try this as a gioza filling.
          By the way, I got 20! yummy meatballs.
          Thanks for the recipes. I might even try the cheeses. Keep up the good work!

          Reply
          • Thomas

            October 21, 2018 at 5:20 am

            Great! Yes these are also delicious with tomato sauce 🙂
            Thanks for the feedback Beth!

            Reply
    12. Jwiltz

      October 31, 2018 at 5:44 pm

      5 stars
      These are my husband’s favorite meatballs. He is not vegan, but he thinks they taste meaty. I haven’t tried the teriyaki sauce yet because we always have them with spaghetti and marinara sauce

      Reply
      • Thomas

        November 04, 2018 at 1:38 pm

        Awesome 😉 Thanks so much for your feedback! I also have them with marinara sauce sometimes 😉

        Reply
    13. Sylvia

      November 24, 2018 at 3:58 am

      4 stars
      These were good. I've seen others comment about a cookbook. I do hope you have one coming. I love that you have so much here on line - Thank you!

      Reply
      • Thomas

        December 02, 2018 at 2:37 pm

        So glad you liked these "meatballs" Sylvia!

        Reply
    14. Adi Raz

      November 24, 2018 at 1:00 pm

      5 stars
      I have encountered your blog yesterday for the first time. It looks wonderfull! I made these "meat balls" for lunch today with Korean spicy noodles and all the family loved it. Thank you.
      Since I do not eat gluten, I replaced the bread crumbs with Teff flour and omitted the gluten, added 2 tbsp of fasilium husks. I am looking forward to try more of your recipes. Thank you.

      Reply
      • Thomas

        December 02, 2018 at 2:42 pm

        Welcome Adi! I'm happy to hear your family loved the "meatballs", thanks for your feedback! 🙂

        Reply
    15. Lyne Labrecque

      March 04, 2019 at 1:02 pm

      Hi! Just discovered your website. I want to try your vegan meatballs but I am allergic to beans. Would you have an idea for a substitute?

      Reply
      • Thomas

        March 07, 2019 at 2:59 pm

        Hi Lyne,
        Welcome! I guess you could use mashed tofu (not sure if it's considered a bean for you), or pureed rice.

        Reply
        • Labrecque Lyne

          March 08, 2019 at 12:31 pm

          Thanks you for taking the time to answer

          Reply
    16. Nancy

      October 08, 2019 at 11:18 pm

      These were delicious! Even my picky, vegan-resistant kids liked them. Soaked the pecans beforehand and used coconut aminos instead of soy sauce. Yum!

      Reply
      • Thomas

        October 15, 2019 at 1:14 am

        Glad to hear it! Thanks for your feedback!

        Reply
    17. Susan Lee

      September 13, 2020 at 11:05 pm

      Hi Thomas, this recipe looks amazing and I can’t wait to try it! A couple questions, is there a specific reason you add the vital wheat gluten by hand and with a wooden spoon? Thanks!

      Reply
      • Thomas

        September 20, 2020 at 3:30 pm

        Hi Susan,
        Thanks! I simply find it easier to mix using a wooden spoon, it's not as sticky as with a metal one.

        Reply
    18. Sue

      October 26, 2020 at 11:10 pm

      Hi can I use regular flour instead of almond flour?

      Reply
      • Thomas

        October 28, 2020 at 1:16 pm

        Hi Sue, I guess it will work but the texture will be different.

        Reply
    19. Jess

      March 21, 2021 at 1:14 pm

      5 stars
      This would have to be one of my favourite recipes! A little fiddly but so versatile, delicious and satisfying. I like to triple the batch size and freeze some of the balls to use in other dishes. Works really well as burger patties and also with pasta as meatballs in a tomato sauce.

      Reply
      • Thomas

        March 23, 2021 at 6:45 am

        Thanks so much for your feedback Jess! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




    Primary Sidebar

    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

    Learn more about me →

    Please wait...

    Thank you for sign up!

    Most Popular

    • Instant Pot Cauliflower Tikka Masala
    • How To Make Bánh Mì (Vietnamese Baguette)
    • Vegan Aged Camembert Cheese
    • Spicy Vegan Hot Pot

    Footer

    • Quick Dinners
    • Vegan Cheese Recipes
    • Instant Pot Recipes
    • Vegan Desserts

    About

    • About
    • FAQ
    • Privacy Policy
    • Blogging Resources

    Join the Community!

    Copyright © 2022 Full of Plants.

    x
    WANT A FREE EBOOK?
    Subscribe to receive your FREE 100-Page eBook "The Art of Vegan Cheese Making" with over 25 recipes!

    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing! You should receive your eBook soon!
    Close Optin
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!