Sweet Hawaiian Teriyaki Balls (Vegan)
A plant-based twist on the classic Hawaiian teriyaki meatballs, these tender soy protein balls simmer in a sweet pineapple-teriyaki glaze. Ready in about an hour, they make a crowd-pleasing vegan appetizer or main.
Ingredients
- 100 g textured soy protein granules
- 125 g breadcrumbs
- 150 ml hot water
- 2 tablespoons miso paste
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 2 cloves garlic crushed
- 1 tablespoon parsley chopped
- 3 tablespoons chickpea flour
- 4 tablespoons white wine
- 1 tablespoon olive oil
For the sauce:
- ¾ cup ketchup
- ½ cup teriyaki sauce
- ½ cup canned pineapple crushed
- ¼ cup brown sugar
- 2 teaspoons garlic minced
Instructions
- In a medium bowl, combine all the sauce ingredients: ketchup, teriyaki sauce, crushed pineapple, brown sugar and minced garlic. Mix well, cover and set aside.
- In a separate bowl, combine the hot water, nutritional yeast flakes, soy sauce, sriracha sauce, cumin and salt. Stir to dissolve, then add the soy protein granules.
- Once the soy granules have absorbed the liquid, add the crushed garlic and chopped parsley, then mix with a fork.
- In another bowl, mix the chickpea flour, white wine and olive oil, then add the soy mixture and combine well.
- Add the breadcrumbs and mix once more to obtain a sticky mixture.
- Leave the bowl at room temperature for about 10 minutes, until the mixture thickens and cools enough to shape into balls easily. Do not skip this rest.
- With moistened hands, form balls about 3-4 cm in diameter.
- Place the balls on a clean surface in a single layer.
- In a frying pan over medium heat, add a spoonful of oil and the balls. Brown them for about a minute on each side.
- Add the reserved sauce over the browned balls and continue to cook for 5 minutes, until the sauce thickens and all the balls are coated. Alternatively, place the browned balls in a slow cooker, pour the reserved sauce over them and cook for 3-4 hours.
Notes
Use a certified vegan teriyaki sauce and vegan breadcrumbs to keep this recipe fully plant-based. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.