Teriyaki No Meatballs, Pickled Red Onions and Rainbow Veg
Pickled red onion:
1(250g) red onion, peeled and sliced, reserve 1/4 for the (no)meatballs below
¼cupapple cider vinegar
good pinch sea salt
No Meat Balls:
¼(50g) red onion
150g(approx 1/2x 400g tin) cooked cannellini bean
230g(approx 1x 400g tin) cooked lentils
2cloves garlic, peeled and roughly chopped
75gmixed shiitake and button mushrooms
2tbspextra virgin olive oil
1free range egg
2tbsproughly chopped coriander
½cupquinoa flakes (rolled oats will work well if you don't have these on hand)
⅓cuptamari or gluten free soy sauce
Cooked sweet potato pieces
Finely sliced cucumber
Finely slice carrot
Cooked soy beans
To make the pickled red onion:
Combine apple cider vinegar, coconut sugar and boiling water in a bowl and whisk
together to dissolve the sugar. Add onions, toss and set aside to pickle whilst making the
rest of the dish.
To make the (no) meatballs:
Heat oven to 180C and line a baking tray with greaseproof paper.
Cook the quinoa with about 2/3 cup water to absorption, fluff and transfer to a bowl for a quick cool.
Pop all the ingredients in a food processor and blitz to combine. Shape into 12 firm balls / patties, place on baking tray and pop in oven to cook for 20 minutes.
To make the teriyaki sauce:
Whisk all ingredients together in a small bowl and set aside.
To make the rainbow bowl:
Arrange cooked sweet potato pieces, cucumber, carrot, radish, cooked soy beans and
avocado around the base of the bowl. Top with (no) meatballs drizzle meatballs and some
of the veggies with teriyaki sauce, add pickled red onion to the top, sprinkle with sesame
seeds and enjoy!