Vegan Asian meatballs

Ingredients for 3 servings:

• 150 g soy shreds, fine
• 150 g breadcrumbs
• 100 ml water, lukewarm
• 2 tbsp cornstarch
• 1 tbsp Sriracha sauce
• 2 tsp coriander, chopped
• 1 tsp soy sauce
• 3 tsp ginger
• 3 tsp olive oil
• 3 garlic cloves, chopped
• 2 spring onions, the white part
• 300 ml water
• 100 ml soy sauce
• 60 ml agave syrup
• 2 tbsp sesame seeds
• 2 tbsp sriracha sauce
• 1 tbsp cornstarch
• 1 tsp ginger
• 3 garlic cloves
• 125 g rice
• 3 spring onions, green part in rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in homemade teriyaki sauce

Preheat oven to 200°C. Boil the soy shreds in salted water and let stand on the turned off stovetop for 10 minutes. Then drain. Knead with the remaining ingredients, except for the olive oil, gradually stirring in the water. The mixture should be very moist, but hold its shape once formed. Form into balls. Heat olive oil in a large pan. Fry the balls in batches for 1-2 minutes on each side and let them drain on kitchen paper. Then place on a baking sheet and bake in the oven for 20-25 minutes. Bring the rice to a boil with twice the amount of water and simmer over low heat for 15-20 minutes. Blend all sauce ingredients in a blender until smooth. Transfer to a medium saucepan and bring to a boil once. Continue simmering over medium heat, stirring occasionally, until thickened. Remove from heat, stir in the sesame seeds, and serve the balls as soon as they are cooked. Toss briefly until all the balls are coated with sauce. Arrange the balls in a bowl on top of the rice and garnish with spring onion rolls and some sesame seeds.