Teriyaki Bean Balls (Vegan)

I decided to be fancy for dinner tonight and make myself some bean balls. These turned out great and they really pack a flavour punch. Enjoy 🙂

Bean Balls

  • 1 can white kidney beans (mashed)
  • 2 slices bread of choice (well-toasted and blended into crumbs)
  • 2 garlic cloves (minced)
  • 2 tbsp fresh ginger (minced)
  • 1 flax egg (1 tbsp flax meal + 2 tbsp water)
  • 1 tsp reduced-sodium soy sauce
  • 2 tbsp scallions (chopped)
  • 3/4 cup water
  • Salt & Pepper to taste

Teriyaki Glaze

  • 1/2 cup reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1/2 tbsp sriracha
  • 1/2 cup brown sugar
  • 2 tbsp fresh ginger (minced)
  • l garlic clove (minced)
  • 1 tbsp corn starch + 4 tbsp water

In a medium bowl, mash your beans. When your bread is well toasted, let it cool. Throw toast into a small food processor or blender, add garlic and ginger. Pulse until you have fine bread crumbs. Add crumbs to bowl with beans, flax egg, soy sauce, water and scallions, mix thoroughly. Add salt and pepper to taste. On a large baking sheet covered in parchment paper, form your mixture into balls. Bake on 375 degrees F for 25 minutes (until golden brown), flip them every once and a while.

Meanwhile, in a small sauce pan combine all ingredients for the glaze and bring up to medium-heat. Continuously stir the mixture until it thickens. When the balls are cooked, toss them in the glaze until they are covered.

Serve over Basmati rice and top with fresh scallions.

Yields a dozen balls.

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