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Teriyaki-Style Plant-Based Meatballs

Serves: 6
Prep: 15
Cook: 20


    • 1 1/2 cups brown rice, rinsed
    • 1 flax egg made with 1 tbs ground flaxseed and 3 tbs water
    • 1 pack Vegie DelightsTM Savoury Mince
    • 60g dry breadcrumbs
    • ½ small brown onion, peeled, roughly chopped
    • 1 clove garlic, crushed
    • 1 tsp sesame oil
    • 2 tsp reduced salt soy sauce or tamari
    • 1/3 cup teriyaki sauce
    • 1 shallot, green and white finely sliced
    • 1 bunch broccolini
    • 1 bok choy, trimmed
    • 1 1/2 tbs sesame seeds, toasted


    1. Cook brown rice by absorption according to pack directions.
    2. Make flax egg by combining flaxseed meal and water in a small bowl, mix and set aside to combine for at least 5 minutes.
    3. Heat oven to 2200C and line a baking tray with baking paper.
    4. Combine Savoury Mince, breadcrumbs, onion, garlic, sesame oil, soy/tamari sauce and flax egg in a food processor, and blitz to combine.
    5. Shape 1 tbs measures into balls.
    6. Bake meatballs in oven for 15 minutes.
    7. Heat teriyaki sauce in a saucepan on low -medium heat. Add the baked meatballs and toss to coat.
    8. Steam broccolini and bok choy until tender.
    9. Serve by starting with rice, top with greens, meatballs, shallots and sprinkle with sesame seeds to serve.

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