Preheat oven to 450F (232C).

Boil lentils for 20 minutes or until soft.

Using a food processor or grater shred the zucchini. Add zucchini into a bowl lined with a paper towel and squeeze out excess water. Zucchini has a lot of water so it is best to remove as much as you can.

In a food processor or blender add the lentils, garlic, vegan “eggs”, teriyaki sauce, gochujang, and 1/2 cup breadcrumbs. Pulse to break down the lentils and it should start to form into a wet mixture.

Add in the zucchini and another 1/4 cup of the breadcrumbs. Pulse until well combined.

Add the “meatball” mixture into a bowl and add in the additional 1/2 cup breadcrumbs. Do this slowly as you may need to add more or less. The mixture should be able to form into a ball and hold its shape.

Scoop about 2 tbsp and roll it out into a ball. Place on a baking sheet lined with parchment paper. Repeat until all the balls have been made.

Spray with a bit of cooking oil spray if you like and bake for 25-30 minutes. They should be firm to the touch and have formed an outer crust when done.

To prepare the cauliflower rice, add it into a large non-stick frypan with the sesame oil and bit of water. Cook for 5 minutes to soften the “rice”.

In a frypan add the teriyaki sauce, green onion, chilis and cornstarch slurry (if required). Warm everything up for 1 minute. If your teriyaki sauce is too thick skip the cornstarch and add 2-3 tbsp water.

When the meatballs are done toss in the sauce to coat.

Serve the bowls with the cauliflower rice, meatballs, and cucumber. Garnish with green onion and sesame seeds.