Teriyaki no-meatballs and rainbow veg | Nourish plant-based living

Name: Teriyaki no-meatballs and rainbow veg | Nourish plant-based living
Ingredients: Serves 4; True; No Meat Balls; ⅓ cup quinoa, rinsed; False; ¼ (50g) red onion; 150g (approx ½ x 400g tin) cooked cannellini beans; 230g (approx 1x 400g tin) cooked lentils; 2 cloves garlic, peeled and roughly chopped; 75g mixed shiitake and button mushrooms; 2 tablespoons extra virgin olive oil; 1 flax egg (1tbsp flax meal + 3 tbsp water); 2 tablespoons roughly chopped coriander; 1 tablespoon tamari; ½ cup quinoa flakes (rolled oats will work well if you don't have these on hand); Teriyaki sauce; ⅓ cup tamari or gluten free soy sauce; 2 teaspoons dijon mustard; 2 tablespoons maple syrup; Cooked sweet potato pieces; Finely sliced cucumber; Finely sliced carrot; Rainbow radish; Cooked soy beans; Avocado; Sesame seeds

nourishmagazine.com.au

Jam-packed with gut-loving whole plant foods, this delicious and sustaining recipe is a perfect example of how to ‘eat the rainbow’.

View full recipe on nourishmagazine.com.au

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Ingredients

Serves 4
True
No Meat Balls
⅓ cup quinoa, rinsed
False
¼ (50g) red onion
150g (approx ½ x 400g tin) cooked cannellini beans
230g (approx 1x 400g tin) cooked lentils
2 cloves garlic, peeled and roughly chopped
75g mixed shiitake and button mushrooms
2 tablespoons extra virgin olive oil
1 flax egg (1tbsp flax meal + 3 tbsp water)
2 tablespoons roughly chopped coriander
1 tablespoon tamari
½ cup quinoa flakes (rolled oats will work well if you don't have these on hand)
Teriyaki sauce
⅓ cup tamari or gluten free soy sauce
2 teaspoons dijon mustard
2 tablespoons maple syrup
Cooked sweet potato pieces
Finely sliced cucumber
Finely sliced carrot
Rainbow radish
Cooked soy beans
Avocado
Sesame seeds