Sticky Teriyaki Vegan Meatballs

This is a favorite over here and I normally serve it with white rice and steamed veggies. Sometimes I also use this sauce over a tofu veggie stir-fry as well. So so yum!


1 package vegan meatballs
3 tablespoons soy sauce
1/3 cup water
1/4 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon maple syrup
1 teaspoon sesame oil
1 tablespoon cornstarch
sesame seeds (optional, for garnish)
sliced green onions (optional, for garnish)

Cook the meatballs according to the package.


To a skillet, add the soy sauce, water, brown sugar, garlic, ginger, maple syrup, and sesame oil over medium-high heat. Stir until sugar is dissolved, about 3 minutes. Allow to reach a boil.


Mix in the cornstarch until dissolved and boil for 1-2 minutes or until sauce has thickened.


Add the meatballs to the sauce and toss to coat.


Sprinkle with sesame seeds and green onions if desired and serve.

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