Vegan Asian-Inspired Glazed Meatballs

By the Gracious Vegan

If you use store-bought vegan meatballs or if you have already made the meatballs, this is a very quick meal (15-20 minutes max). I love the complexity of the sauce, even though it’s so easy to make. The contrast in textures between the slightly chewy meatballs, the velvety sauce, and the grainy rice is very satisfying. It’s the perfect balance of textures and flavors.

Makes 4-5 servings

Add the following ingredients into a small blender (a bullet blender works well; or use an immersion blender) and blend together until smooth.  

• 3 Tablespoons water

• 3 Tablespoons maple syrup

• 2 Tablespoons peanut butter

• 2 Tablespoons soy sauce

• 1.5 Tablespoons (4.5 teaspoons) rice vinegar (or white wine vinegar)

• 1 Tablespoon chopped ginger

• 1 teaspoon chopped garlic (1 large clove)

• 1/2 teaspoon cornstarch

• 1/4-1/2 teaspoon (or more if desired) Sriracha chili sauce

• 1/8-1/4 teaspoon Chinese Five Spice (or more if desired)

Add the mixture to a saucepan large enough to fit the meatballs eventually. Slowly bring the mixture to a boil while you whisk. Gently boil and stir it for 1-2 minutes until it has thickened. Adjust the tastes—you may like more vinegar, more Five Spice, more soy sauce.

Add the meatballs to the pan, fold them into the glaze, and heat everything at a very low boil, stirring occasionally, until the meatballs are warm and ready to serve.  

• 12 ounces Gardein or other frozen vegan meatballs, or a batch of homemade Best Vegan Meatballs

Serve on rice.

• Enough cooked brown rice for 4-5 servings (2-4 cups)

Optional toppings: 

• Sliced green onions 

• Toasted sesame seeds