We’ve been on the search for vegan teriyaki cauliflower balls for a while now, using no dairy products.
They say patience is a virtue. We learnt this saying, by making these delicious and vibrant vegan teriyaki cauliflower balls from scratch. This was our first time so it took us around 1.5 hours in total to cook and prepare. The cook and prep time will go down in time as we get used to this technique.
You can either bake them in the oven or lightly fry them in a shallow pan. We chose to fry these in a little canola oil. Next time we will try baking them. I’m guessing either way, they will turn out just as mouth watering.
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Pan-Fried Teriyaki Cauliflower Balls – Ingredients
1 medium cauliflower
2 cups cooked brown rice
1 cup breadcrumbs
1-2 red chillies
1/2 cup instant oatmeal
1/2 tbsp + 1 tsp pink Himalayan salt
1/2 cup teriyaki glaze (recipe below)
Canola oil or any other healthy oil
1 sweet red pepper chopped
1 medium red onion chopped
Spring onions chopped
Batter Mixture – Ingredients & Steps
1/4 cup (40g) all purpose flour
1/4 cup + 2 tbsp almond milk or soy milk
1 tsp canola oil or any other healthy oil
2 tsp baking powder
1. Combine the batter mix ingredients above, into a bowl and mix thoroughly.
Teriyaki Glaze – Ingredients & Steps
1/4 cup low sodium soy sauce
1/3 cup water
1/4 cup packed coconut sugar or other sugar of choice
1/4 tsp fresh minced ginger
1/2 tsp fresh minced garlic
1 tbsp cornstarch + 2 tbsp room temperature water, mixed together
1. In a bowl, mix all the ingredients together, except the cornstarch and 2 tbsp water. Add sugar accordingly to your taste
2. On medium heat, in a pan, add in the teriyaki glaze ingredients and leave to simmer. Once it boils, pour in the cornstarch, simmer and cook until the sauce starts to thicken.
3. Turn off heat.
Cauliflower Teriyaki Balls – Steps
1. Boil some water in a pot and break apart the cauliflower into small florets.
2. Add the florets to the boiling water and cover the pot.
3. Cook for 4-5 minutes until they’re cooked through. Test by prodding them with a fork. Be sure not to overcook the cauliflower.
4. Once the cauliflowers are tender, drain out any excess water and set aside to cool for 10 mins.
5. Chop the florets into small pieces. We used a processor to blitz the cauliflower. Do not turn it into mush! 😉
6. if you processed the cauliflower, empty it out into a large mixing bowl.
7. Place the rice and oats in the food processor and quickly process until combined.
8. Remove the rice and oats then transfer into a bowl. Add in the roughly chopped/processed cauliflower and pink Himalayan salt.
9. Add the batter mixture, mix well using your hands.
10. Shape the mixture into bite-size balls.
11. Roll the balls in the breadcrumbs and evenly coat them.
12. In a non-stick pan, add a little canola or another healthy oil (enough to cover the surface of the pan).
13. Add in the balls and pan fry on each side for 3-4 minutes on medium heat until golden brown.
14. Place the cauliflower balls on tissue paper then in the same pan, add a little bit of oil and sauté the chopped bell peppers and onions until cooked. Towards the end, add 1/2 of the chopped spring onions and sliced red chillies.
15. Pour the teriyaki glaze over the cooked balls and mix well.
16. Add in the sautéed bell peppers, spring onions and onions.
17. We sprinkled on some sesame seeds once we served it in a bowl.