Vegan Teriyaki Meatballs

Blackbird Foods Recipe

Makes about 15 Small/8 Regular Meatballs

INGREDIENTS

For the Meatballs…

• 1 7.5oz box of Blackbird Original Seitan, chopped 

• 1 Tbsp ground Flax Seed

• 3 Tbsp Water

• 1 medium Yellow Onion, roughly chopped 

• 2 cloves of Garlic 

• 1 cup Mushrooms, chopped

• ½ cup Black Beans 

• ¼ cup vegan Parmesan Cheese

• ½ cup Black Beans 

• 1 tsp Steak Seasoning

• Salt and Pepper to taste 

• 1 Tbsp Vegan Worcestershire

For the Teriyaki Glaze…

• ¼ cup Soy Sauce 

• ¼ cup Brown Sugar 

• 1 tsp Grated Ginger

• 1 tsp Grated Garlic

• 1 tsp Scallions, chopped 

• 1 cup Cooked Rice

METHOD

For the Meatballs…

1. Make Flax Egg by combining flax seed and water

2. Add Onion, Garlic, and Mushrooms to a food processor and pulse until finely chopped, cook in oil until soft and moisture has evaporated

3. Pulse Beans until finely chopped and sauté along with vegetables for 3 to 5 minutes, remove from heat and place in large bowl

4. Chop Original Seitan by hand or pulse in food processor and add to bowl

5. Add remaining ingredients and well, shape meatballs, refrigerate for 30 minutes 

6. Lightly coat in flour and saute in oil until brown on all sides

For the Teriyaki Glaze…

1. Combine ingredients for glaze (Soy Sauce, Brown Sugar, Ginger, Garlic) in pot and bring to boil, add meatballs stir to coat them evenly with glaze

1. Remove from heat and serve meatballs over rice, top with scallions and any of the glaze left in the pan