Teriyaki Meal Prep

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We've put a plant-based twist on this terrific teriyaki lunch!


Vegan Meatballs

1 Carrot
500g Vegan chicken
1 Lemon zest and juice
100ml Mirin
3 tablespoons Soy sauce
3 tablespoons Coconut sugar
1/2 White onion chopped
Chilli powder to taste





Bring a large pan of water to the boil with a pinch of salt and add the rice. Allow to cook for 25 minutes and stir occasionally.


Preheat oven to 200°C. Wash broccoli and dry. Cut the broccoli and drizzle in melted coconut oil. Place the broccoli on to a baking tray lined with baking paper and sprinkle salt and pepper on top. Bake for 10 minutes, flip each piece over, and bake for 10 more minutes.


Preheat the oven to 200C. Pulse the chopped onion and carrot in a food processor until finely chopped. Add the chicken, lemon zest and seasoning and combine. If you like some heat to your chicken add some chilli powder.

Remove the mixture from the food processor and shape in to meatballs. Add oil to the outside of the meatballs and place on a baking tray lined with baking paper. Sprinkle sesame seeds on top and bake in the oven for 10 minutes.

Place the soy sauce, lemon juice, mirin and sugar to a saucepan and bring to the boil and simmer. Add the meatballs to the pan and stir in to the sauce.

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