They freeze beautifully, making them perfect for prepping ahead to add to stir-fries, bowls, or a side of veggies! With just 9 ingredients required, it’s time to make (gluten-free and plant-based) meatballs!
How to Make Ginger Sesame Vegan Meatballs
These whole food-based beauties begin with a savory base of chopped mushrooms sautéed in toasted sesame oil. Garlic, ginger, green onion, and tamari add even more savory goodness, while maple syrup provides flavor balance. Cooked quinoa and black beans are the grain + legume combo that forms the “meat” of the recipe. After pulsing the bean and mushroom mixture in a food processor, it forms a wet dough that’s perfect for holding the quinoa together. All that’s left to do is form the mixture into balls. And bake until golden brown! At this point, you can freeze them for later, or enjoy right away! We hope you LOVE these vegan meatballs. They’re:SavoryGingeryTender on the insideCrispy on the outsideVersatile& SO Delicious! While totally snack-able right off the pan, these “meatballs” also work beautifully as a meal with steamed broccoli or cauliflower, teriyaki sauce, and your favorite grain (brown rice, white rice, quinoa, coconut rice, millet).
More Plant-Based Quinoa Recipes
Curried Quinoa Chickpea Burgers 30-Minute Quinoa “Fried Rice” Curried Quinoa Salad Quinoa & Vegetable Stuffed Portobello Mushrooms
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
