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Gochujang Vegan Meatballs

Prep time: 20 minutes

cook time: 15 minutes

Servings: 16-20 meatballs


-1 lb beyond meat ground

-3 green onions, thinly sliced

-2 garlic cloves, minced

-1 batch flax egg (1 tbsp flax meal, 2.5 tbsp water)

-1/2 cup panko breadcrumbs

-2 tbsp gochujang

-1 tbsp fresh ginger, minced

-1 tsp salt

-1/2 tsp ground pepper

Gochujang glaze

-1/3 cup apricot preserves or agave

-2 tbsp mirin or rice wine vinegar

-1 tbsp soy sauce

*note: you can also use steamed shiitake mushrooms, beans and walnuts, grounded up until you get a "ground meat" consistency as a substitute.


  1. Preheat oven to 350 farheinheit. In a large bowl, combine all ingredients except oil. Now gently combine all ingredients until everything is mixed thoroughly. Form the mix into golf ball-sized meatballs.

  2. Heat the oil in a large skillet over medium-high heat. In batches (not crowding the pan), brown the meatballs on all sides. Transfer them to a baking pan and put into the oven and bake for 10 minutes.

  3. Meanwhile, in a small sauce pot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. Brush with the glaze, sprinkle with green onions and sesame seeds as garnish. Enjoy!

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