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Teriyaki Veggie Balls

Teriyaki Veggie Balls

Prep: 20 min
Cook: 1 hr 30 min
Total: 1 hr 50 min
Servings: 3

Made-from-scratch teriyaki veggie balls using barley and TVP smothered in teriyaki sauce.

Author Realizing Fitness
by Realizing Fitness
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Teriyaki Veggie Balls (3 Servings)
Needed Kitchenware: Saucepan, frying pan, food processor, baking tray, oven
Veggie Balls
  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 50 g textured vegetable protein TVP
  • 150 ml vegetable stock
  • 50 g barley
  • 2 tbsp tamari sauce
  • 1 tsp maple syrup
  • ⅛ tsp black pepper, ground
  • salt, to taste
Teriyaki Sauce
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 120 ml tamari sauce or soy sauce
  • 60 ml rice vinegar
  • 1½ tbsp toasted sesame oil
  • 60 ml maple syrup
  • 60 ml water
  • 1 tbsp corn starch
Recipe Directions


  • Cook barley according to package instructions.
  • Preheat oven to 400°F or 200°C.
  • In a small sauce pot, combine all sauce ingredient, except for water and corn starch. Set aside.
  • In a frying pan over medium heat, cook garlic, ginger, and onions in evoo until soft with a bit of color.
  • Stir in TVP and add veggie stock. Stir until moisture is absorbed.
  • Add cooked barley and remaining veggie ball ingredients. Stir until everything is combined. Season with salt and pepper.
  • Remove from heat and transfer to a food processor. Pulse a few times. You still want some texture, but the mixture should stick together.
  • Using hands, form into balls. The mixture will be sticky. Place onto a baking tray, use lining if needed.
  • Bake for 15-20 minutes.
  • Mix the corn starch with the 60 ml water. Bring sauce ingredients to a boil, add corn starch mixture, stir. Once thickened, remove from heat.
  • Toss veggie balls in sauce, sprinkle with toasted sesame seeds and spring onion. I served mine with brown rice and cucumber. Enjoy!
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Recipe nutrition

Nutritional Information

Yield: Teriyaki Veggie Balls
Servings: 3
Information per serving:
Energy: 347.1 kcal
Carbohydrate: 44.1 g
Protein: 17.7 g
Fiber: 6.7 g
Sugar: 17.1 g
Fat: 12.1 g
Monounsaturated Fat: 3.4 g
Polyunsatured Fat: 0.8 g
Omega-3: 0.1 g
Omega-6: 0.7 g
Saturated Fat: 1.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 42.4 mg 10% DV
Folate: 67.6 µg 17% DV
A: 32.1 IU 5% DV
B1: 0.3 mg 25% DV
B2: 0.5 mg 43% DV
B3: 3.9 mg 28% DV
B5: 0.7 mg 13% DV
B6: 0.4 mg 29% DV
B12: 0 mg 0% DV
C: 2.6 mg 3% DV
D: 0 IU 0% DV
E: 0.8 mg 5% DV
K: 4.1 µg 5% DV
Calcium: 101.5 mg 10% DV
Copper: 0.5 mg 52% DV
Iron: 4.6 mg 26% DV
Magnesium: 112 mg 35% DV
Manganese: 3.2 mg 177% DV
Phosphorus: 263 mg 38% DV
Potassium: 765 mg 16% DV
Selenium: 13.5 µg 24% DV
Sodium: 3665.6 mg 244% DV
Zinc: 2.2 mg 27% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

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