If you’re a fan of our Best Vegan Meatballs, then we have a surprise for you! We’ve taken that recipe and given it a new and delicious spin: Ginger Sesame Vegan Meatballs! These beauties are crispy on the outside, tender on the inside, and SO savory, gingery, and versatile. We could not stop eating them right off the pan!
They freeze beautifully, making them perfect for prepping ahead to add to stir-fries, bowls, or a side of veggies! With just 9 ingredients required, it’s time to make (gluten-free and plant-based) meatballs!
How to Make Ginger Sesame Vegan Meatballs
These whole food-based beauties begin with a savory base of chopped mushrooms sautéed in toasted sesame oil.
Garlic, ginger, green onion, and tamari add even more savory goodness, while maple syrup provides flavor balance.
After pulsing the bean and mushroom mixture in a food processor, it forms a wet dough that’s perfect for holding the quinoa together.
All that’s left to do is form the mixture into balls.
And bake until golden brown!
At this point, you can freeze them for later, or enjoy right away!
We hope you LOVE these vegan meatballs. They’re:
Tender on the inside
Crispy on the outside
& SO Delicious!
While totally snack-able right off the pan, these “meatballs” also work beautifully as a meal with steamed broccoli or cauliflower, teriyaki sauce, and your favorite grain (brown rice, white rice, quinoa, coconut rice, millet).
More Plant-Based Quinoa Recipes
- Curried Quinoa Chickpea Burgers
- 30-Minute Quinoa “Fried Rice”
- Curried Quinoa Salad
- Quinoa & Vegetable Stuffed Portobello Mushrooms
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Ginger Sesame Vegan “Meatballs”
- 1 Tbsp toasted sesame oil
- 8 oz. roughly chopped cremini mushrooms (~4 cups chopped)
- 1 (15-oz.) can black beans (rinsed, drained, dried well // or ~1 ¾ cup homemade)
- 4 cloves garlic, minced
- 3 stalks green onion, thinly sliced
- 2 ½ Tbsp minced fresh ginger
- 1 ½ – 2 Tbsp tamari (or low-sodium soy sauce if not gluten-free // if soy-free, sub coconut aminos)
- 1 Tbsp maple syrup (or honey if not vegan // if using coconut aminos instead of tamari, use half the maple syrup)
- 1 cup cooked and cooled quinoa (plus more if needed)
- If you haven’t done so, cook quinoa and set aside to cool. To prepare 1 cup cooked quinoa: Add 1/3 heaping cup (65 g) dry quinoa to a small saucepan and toast for 2-3 minutes over medium heat. Then add 2/3 cup (160 ml) water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 10-15 minutes or until water is absorbed. Then fluff with a fork, remove from the heat, and crack the lid so the quinoa can cool.
- Heat a large skillet over medium heat with the sesame oil. Once hot, add the mushrooms and sauté for 10-15 minutes, stirring occasionally, until they are lightly browned and have released most of their moisture.
- Drain and rinse the black beans, then dry in a clean kitchen towel.
- To the sautéed mushrooms, add the black beans, garlic, green onion, ginger, and tamari (or soy sauce or coconut aminos). Sauté for 3-4 minutes, or until slightly softened, stirring frequently. Set aside to cool slightly.
- Preheat the oven to 400 F (200 C) and set out a baking sheet.
- Transfer the mixture to a food processor and pulse until no large pieces of beans or mushrooms remain, being careful not to overmix into a paste.
- Add 1 cup (185 g) cooked and cooled quinoa (adjust amount if altering batch size) and the maple syrup (or agave or honey). Pulse to combine until a textured dough forms, again being careful not to overmix.
- Taste and adjust flavor as needed, adding more tamari for saltiness/depth of flavor, sesame oil for nuttiness, or maple syrup for balance. If it’s too wet, add more quinoa and pulse to combine.
- Scoop out 1 ½-Tbsp portions of dough and gently shape into round balls using wet hands. Recipe as written makes ~15 meatballs. Add formed meatballs to a bare or parchment-lined baking sheet.
- Bake for 15 minutes. Then flip to ensure even baking and bake for another 10-15 minutes, or until golden brown and slightly dry to the touch.
- Leftovers will keep up to 3-4 days in the refrigerator or 1 month in the freezer. To reheat cooked meatballs from frozen, place on a baking sheet and bake at 400 F (200 C) for 10-12 minutes.