We have a special surprise for Best Vegan Meatballs fans! This recipe has been given a delicious new twist: Ginger Sesame Vegan Meatballs. These meatballs are crisp on the outside and tender on the interior. They’re also savory and gingery. They were so good that we ate them straight off the pan.

These freeze well, so they are perfect for preparing ahead and adding to stir-fries or bowls. They also go great with vegetables. There are only nine ingredients needed to make meatballs (gluten-free and vegan).

How to make Ginger Sesame Meatballs

These whole-food-based beauties start with a savory mushroom base sauteed in sesame oil.

Maple syrup, garlic, ginger, green onions, and tamari provide a balance of flavors while adding more savory goodness.

The “meat” in the recipe is Quinoa cooked with black beans.

The Quinoa will hold together perfectly after pulsing in the bean and mushrooms mixture with a processor.



  • 1 Tbsp toasted sesame oil
  • 8 oz. Cremini mushrooms roughly chopped (4 cups chopped).
  • 1 (15-oz.) Can black beans (rinsed and drained well, then dried)
  • Four cloves garlic, minced
  • Green onion – 3 stalks, thinly sliced
  • Fresh ginger minced to 2 1/2 Tbsp
  • Coconut aminos or low-sodium tamari if you are not gluten-free.
  • Use half of the maple syrup if you are using coconut aminos in place of tamari.
  • 1 cup cooked Quinoa, plus more if necessary

FOR SERVING optional

  • Steam broccoli or cauliflower
  • Teriyaki sauce
  • Sesame seeds
  • Choose your grain (brown or white rice, quinoa coconut rice millet, millet, millet, or cauliflower rice if you want to go grain-free).


  • Cook Quinoa if you haven’t already, and let it cool. To make 1 cup of cooked Quinoa, add 1/3 cup (65g) of dry Quinoa into a small pan and toast it for 2 to 3 minutes on medium heat. Add 2/3 cup of water (160 ml) and bring it to a rolling boil. Cover and reduce heat once boiling. Cook for 10 to 15 minutes or until the water has been absorbed. After that, fluff the Quinoa with a fork and remove it from the heat. Crack the lid to allow the Quinoa to cool.
  • Once hot, add the mushrooms and saute for 10-15 minutes, stirring occasionally. Once the oil is hot, add in the mushrooms. Sauté for 10 to 15 minutes, stirring frequently, until they have released their moisture and are lightly browned.
  • Then, dry the beans with a kitchen towel.
  • Add the black beans to the mushrooms that have been sauteed. Also, add the garlic, green onions, ginger, and tamari. Stir frequently and saute for 3-4 mins, or until the mushrooms are slightly softened. Set aside and allow to cool.
  • Preheat the oven to 400 F. (200 C). Set out a baking pan.
  • Transfer the mixture to a Food Processor. Pulse until there are no large pieces left of mushrooms or beans. Be careful not to turn it into a paste.
  • Add the maple syrup, agave nectar, or honey to 1 cup of cooked and cooled Quinoa. Mix by pulsing until a dough-like texture forms. Be careful not to overmix.
  • Add more maple syrup to balance, if needed. You can also add more tamari if you want it to be saltier or deeper. Add more Quinoa or pulses if it is too wet.
  • Wet your hands and scoop out portions of dough measuring 1 1/2 tablespoons. Gently shape the dough into balls. The recipe, as written, yields 15 meatballs. Add the meatballs, once formed, to a baking sheet that is not lined with parchment or a bare one.
  • Bake for 15 Minutes. Flip the pan to ensure even cooking and bake another 10-15 minutes or until golden brown.
  • The “meatballs,” which are made from ground beef, can be served with sesame seeds and teriyaki, as well as your choice of grain (brown or white rice, Quinoa or coconut rice millet, or cauliflower rice if you prefer grain-free).
  • Leftovers can be stored in the fridge for up to three days or in the freezer for one month. To reheat frozen cooked meatballs, place them on a baking tray and bake for 10-12 mins at 400 F.

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