No-meat balls with a soy-honey glaze

So on my instagram stories (check out the highlights if you missed it) I shared some of my favourite cookbooks in my collection, but one of the places I am most inspired by is actually online. Healthyish is a creation by the team at Bon Appetite (a magazine I've subscribed to for a few years now) where they share foods that are both healthy and delicious. I love this because it is so in line with my beliefs regarding food and so important to how I run my practice. Food is meant to be enjoyed, and on the road to becoming the healthiest version of yourself that is critical. When we vilify specific foods and food groups we may be healthier on the outside but mentally we need to understand why we are making this choice.

The other day I made these Vegetarian Meatballs with Soy-Honey Glaze from the Healthish website.

I made some changes to the amounts (making 1/2 of the recipe) and used gluten free bread crumbs and tamari to make the recipe gluten free but other than that I followed as is and thought the recipe turned out really well. The flavour was amazing!

I'm looking forward to mixing this recipe up a bit in the future using the base of mushrooms and chickpeas but changing the seasonings - maybe cumin and chili powder, rice instead of panko to see how it would taste, so many options.

The original recipe by Andy Baraghani is below or visit to print it out and try these at home

Vegetarian Meatballs with Soy-Honey Glaze


1 lb. shiitake mushrooms, stemmed

3 Tbsp. vegetable oil, plus more for greasing

1 15.5-oz. can chickpeas, rinsed

1 small red chile, thinly sliced into rounds

½ cup low-sodium soy sauce

¼ cup honey

3 Tbsp. unseasoned rice vinegar, divided

3 large eggs

1 2" piece ginger, peeled, finely grated

2 garlic cloves, finely grated

½ cup panko (Japanese breadcrumbs)

4 scallions, dark green parts finely chopped, white and pale green parts very thinly sliced

⅓ cup finely chopped cilantro, plus ½ cup cilantro leaves with tender stems

1 tsp. kosher salt, plus more

2 celery stalks, thinly sliced, plus ½ cup leaves


Preheat oven to 350°. Working in 3 batches, pulse mushrooms in a food processor until no pieces are bigger than ¼". Transfer to a lightly oiled parchment-lined rimmed baking sheet. Wipe out and reserve food processor.

Add chickpeas to sheet and toss to combine. Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes. Let cool. Keep oven on.

Meanwhile, bring chile, soy sauce, honey, and 1 Tbsp. vinegar to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.

Pulse eggs, ginger, garlic, panko, chopped scallion greens, ⅓ cup cilantro, and 3 Tbsp. oil in food processor until fully incorporated. Add chickpea-mushroom mixture and 1 tsp. salt and pulse until no pieces are bigger than ¼". Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.

Oil a new sheet of parchment and place on baking sheet. Roll chickpea mixture with your hands into golf-ball-size balls (about 1½"). Arrange balls on prepared sheet and brush with about one-quarter of spicy soy glaze mixture. Bake meatballs until firm and slightly darkened, 18–20 minutes.

Meanwhile, toss celery (with leaves) and remaining scallions, ½ cup cilantro leaves, and 2 Tbsp. vinegar in a medium bowl; season with salt.

Arrange meatballs on a platter and drizzle with sauce. Scatter celery salad over. Serve remaining sauce alongside.

©2020 Whole Health Kitchen by Jessica McQuoid