Whether you’re planning a party or just a weekly meal prep, Asian-inspired meatballs are an easy ticket to a delicious experience. Small enough to serve as the perfect protein-rich snack but versatile enough to easily add to a sandwich, noodle dish, or soup. Now, with help from another in our series of simple, at-home recipes, diners of cruelty-free diets everywhere can enjoy these amazing vegan, gluten-free meatballs from Beyond Sushi in NYC.
After originally making their mark on the world through its innovative, vegan takes on classic sushi dishes, the chefs at Beyond Sushi are determined not to stop there. Through vegan recipes and helpful guides to a plant-based lifestyle, we take our mission seriously: showing diners all over New York City and beyond the ease, health, and practicality of a vegan diet!
To learn more about all Beyond Sushi brings to the table, check out our menu options. Ready to sample the flavors for yourself? Take advantage of our easy online ordering system, and have your meal delivered or ready for pickup.
Vegan Gluten-Free Soy/Sesame Meatballs Recipe
Mostly savory with the slightest touch of delicate sweetness, these amazing vegan gluten-free sesame soy meatballs are fit to meet every craving.
What’s more, they’re an absolute breeze to prepare. Make a huge helping in advance, and freeze them to enjoy throughout the week. The next time you find yourself responsible for hosting a last-minute party, break these out, stab a toothpick through each one, and arrange them on a platter around your favorite cruelty-free teriyaki sauce.
However you choose to indulge, do so rest assured that you’re indulging with the best, safe with advice from Beyond Sushi in NYC!
- 1 15-ounce can of kidney beans
- 1 15-ounce can of garbanzo beans
- 1 1/2 cups of oat flour
- 1/2 cup of nutritional yeast
- 1/3 cup of ground chia seed
- 1/3 cup of warm water
- 1 tablespoon of garlic powder
- 1 teaspoon of smoked paprika
- 2 teaspoons of five-spice seasoning
- 1/2 teaspoon of salt
- Fifteen ounces of pineapple juice
- 2/3 cup of coconut sugar
- 3 tablespoons of corn starch
- 1/2 cup of rice vinegar
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of mustard
- 1 teaspoon of ground ginger
- Begin this recipe by making chia seed eggs. Combine the water and chia seeds, and allow them to soak until they’ve formed a gelatinous mixture.
- Next, blend the beans. Drain the kidney beans and garbanzo beans, place them in a food processor, and give them a few pulses. The result should be chunky and not quite stick together on its own.
- Add the gelled chia egg, nutritional yeast, five spice, garlic powder, smoked paprika, salt, and a little over half the oat flour. Continue pulsing until the ingredients are fully combined.
- Transfer the contents to a medium-sized mixing bowl, and then use a fork to continue pressing the remaining flour into the bean mixture to form a thick “dough.” If necessary, knead this mixture carefully using flour-coated hands.
- Return the mixture to the bowl, and place it in the refrigerator for at least forty minutes to chill.
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the now chilled “meatball” mixture from the refrigerator and begin rolling it out. Wet your hands to prevent sticking, and then slowly pinch the mixture away in small chunks, rolling them in the palms of your hands until they are roughly two inches in diameter. If necessary, add a splash of water to loosen the consistency and prevent the vegan meatballs from cracking or falling apart.
- Place the vegan meatballs in a single layer on a glass baking dish, and bake them for around twenty-five minutes, flipping them halfway through.
- As the vegan meatballs cook, prepare the soy/sesame sauce. Combine the following ingredients in a small saucepan: pineapple juice, coconut sugar, rice vinegar, sesame oil, soy sauce, mustard, and ground ginger. Whisk the ingredients together, bring the sauce to a gentle boil, and then lower the heat to reduce the sauce to a simmer. After roughly two minutes, add the cornstarch to the sauce and stir until the sauce is as thick as you’d like.
- After the vegan meatballs have cooked, remove them from the oven and brush them with the sauce. If you prefer a stronger, stickier vegan meatball, you may loosen up the remaining sauce with a splash of water, and then drizzle it directly over the meatballs, allowing them to simmer in the sauce that falls to the bottom of the baking dish. If you choose this route, place the meatballs in the oven for an additional four to six minutes. Enjoy these hot, or freeze them to indulge in at your pleasure!
Asian-Inspired Dishes at Beyond Sushi
Craving vegan, gluten-free meatballs, but don’t feel up to cooking? Treat yourself to a night at Beyond Sushi! We serve our glazed dark soy and sambal “meatballs” over a bed of sushi rice alongside a handful of scallions and sesame.
For days when time doesn’t seem to be on your side, take advantage of the easy online ordering system to pick up your bowl on the go. For more delicious options, explore our full menu to see all the options Beyond Sushi presents for a healthy, cruelty-free lifestyle.