Hoisin-Glazed Vegan Meatballs

Hoisin Glazed Vegan Meatballs | Homegrown Provisions #christmas #appetizer #holiday #vegan #glutenfree | Recipe via Homegrown ProvisionsAs the evening sky fades from orange and pink to deep blue, twinkly lights from the festively dressed noble fir illuminate the room. Spirited laughter and the jingle of cocktail glasses are heard above Bing Crosby’s croon. Good cheer is served over ice. Warm smiles appear. Winter rose and pine-scented candles dance to White ChristmasSavory, sticky-sweet hoisin-glazed vegan meatballs soak into thick cocktail napkins as trays are passed and first bites are taken. Guests are filled with glee.

Hoisin-Glazed Vegan Meatballs | Homegrown Provisions | #christmas #appetizer #holiday #vegan #glutenfree | Recipe via Homegrown ProvisionsPutting the finishing touches on your holiday soiree should be simple, straightforward and delicious. ⏰ Ready in just 30 minutes, these fuss-free hoisin-glazed vegan meatballs ring all the holiday bells. They’re made using a mixture of toasted walnuts, tempeh, garlic and scallions—then baked to golden perfection and brushed with a bbq-like hoisin-glaze. Perfect for grabbing with a party toothpick, dipping into extra hoisin glaze or devouring on the spot, these protein-packed “meatballs” are rich, tangy, sumptuous crowd-pleasers.

Hoisin-Glazed Vegan Meatballs | Homegrown Provisions | #christmas #appetizer #holiday #vegan #glutenfree | Recipe via Homegrown ProvisionsHoisin-Glazed Vegan Meatballs | Homegrown Provisions | #christmas #appetizer #holiday #vegan #glutenfree | Recipe via Homegrown ProvisionsTopped with toasted sesame seeds and fresh scallions, hoisin-glazed vegan meatballs are the ultimate holiday party hors-d’oeuvres!

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Hoisin Glazed Vegan Meatballs | Homegrown Provisions #christmas #appetizer #holiday #vegan #glutenfree | Recipe via Homegrown Provisions

Hoisin-Glazed Vegan Meatballs

  • Author: Homegrown Provisions
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 20

Ingredients

Vegan Meatballs

  • 8 oz. organic tempeh, cut into 1/2-inch pieces
  • 1/2 cup walnuts (toasted preferred)
  • 1 flax egg
  • 2 scallions, chopped
  • 2 cloves of garlic, minced
  • 3 tbsp tamari
  • 1 tbsp sesame oil
  • 1/4 tsp ground ginger
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp cornstarch

Hoisin Glaze

  • 3 tbsp tamari
  • 3 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tsp brown rice vinegar
  • 1 tsp sambal oelek (chili paste)
  • 2 tbsp SunButter (or sub peanut butter)
  • 1 garlic clove, minced
  • 1 tsp fresh ginger, minced
  • 1/4 tsp cornstarch
  • 1/2 tsp warm water

Toppings

  • scallions, thinly sliced
  • toasted sesame seeds

Instructions

  1. Pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add all vegan meatball ingredients to a high-speed food processor. Pulse (do not grind) about 20-30 times until the vegan meatballs are coarsely mixed.
  3. Wet your hands and use a 1/2 tbsp measuring spoon to scoop out vegan meatball mixture. Roll the scooped portion with your hands into a round “meatball.” Place rolled vegan meatballs onto the parchment lined baking sheet (an inch or so apart) and bake for 15 minutes; flipping the meatballs half-way through (to avoid burning on one side and flattened meatballs).
  4. As the meatballs are baking, make the hoisin glaze. Start by adding cornstarch to warm water in a small bowl. Stir to dissolve.
  5. Add all remaining glaze ingredients to a saucepan or skillet. Bring to a low simmer over medium-low heat. Add the cornstarch/water mixture. Stir frequently and cook until the hoisin glaze becomes slightly thick (about 3-5 minutes). Set aside to cool.
  6. Remove vegan meatballs from the oven and let cool ever so slightly. Brush the hoisin glaze onto the meatballs (or carefully roll the meatballs in the glaze).
  7. Top with sesame seeds and scallions. Serve warm.

Notes

If you’re a sauce lover, consider doubling the hoisin glaze recipe and serving on the side as a dipping sauce!

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8 Comments

  1. Reply

    Jen | My Healthy Homemade Life

    November 30, 2017

    These look delicious, Shannon! I can’t wait to try them!

    • Reply

      Shannon

      November 30, 2017

      Yay! They are addicting! 🙂

  2. Reply

    Jeff

    December 8, 2017

    Does serves 20 mean 20 meatballs?

    • Reply

      Shannon

      December 12, 2017

      Great question, Jeff! Yes, the recipe makes roughly 20 meatballs.

  3. Reply

    Johan

    December 9, 2017

    This looks so yummy and I just so happen to have all the ingredients on hand! I will be trying these out, hopefully, I can serve them as a nice appetizer for my Christmas feast!

    • Reply

      Shannon

      December 12, 2017

      Thank you oh-so-much, Johan! Discovering that a recipe calls for many of the ingredients I already have on hand always makes my day. 🙂 Wishing you a delicious feast!

  4. Reply

    Josie

    December 6, 2018

    Can these me made in advance and reheated?

    • Reply

      Shannon

      December 6, 2018

      Excellent question! These vegan meatballs are best served fresh. However, if you wish to make them a day or so in advance, simply skip making the glaze/glazing them until you’re ready to enjoy!

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