Teriyaki Veggie Ball Bowl

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Teriyaki Veggie Ball Bowl by @realizing_fitness
The veggie balls:
1 tbsp evoo
1 small onion, diced
2 cloves garlic
1 tbsp ginger, grated
50g texture vegetable protein (TVP)
150ml veggie stock
50g barley
1-2 tbsp tamari
1 tsp maple syrup
1/8 tsp pepper
salt
spring onion
toasted sesame seeds
brown rice
The sauce:
3 cloves garlic
1 tbsp ginger, grated
120ml tamari or soy sauce
60ml rice vinegar
1.5 tbsp toasted sesame oil
60ml maple syrup
60ml water + 1 tbsp corn starch
Cook barley according to package instructions.
In a small sauce pot, combine all sauce ingredients (except for water and corn starch). Set aside.
In a frying pan over medium heat, cook garlic, ginger and onions in evoo until soft with a bit of colour. Season.
Stir in TVP and add veggie stock. Stir until moisture is absorbed.
Add barley and remaining ingredients. Stir until everything is combined. Season with salt and pepper.
Remove from heat and transfer to a food processor. Pulse a few times. You still want some texture, but the mixture should stick together.
Using hands, form into balls (the mixture will be sticky). Place onto silicone lined baking tray
Bake at 400 for 15-20 minutes.
Bring sauce ingredients to a boil, add corn starch slurry, stir. Once thickened, remove from heat.
Toss veggie balls in sauce, sprinkle with toasted sesame seeds and spring onion. I served mine with brown rice and cucumber. Enjoy!