- 1/2 cup warm water
- 2 tablespoons egg replacer
- 1 cup shredded vegan cheese
- 1/2 cup grated tofu
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped pecans
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1 cup dry bread crumbs, or more as needed
- Sauce:
- 3/4 cup grape jelly
- 1/2 cup ketchup
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 1 tablespoon chopped garlic
- 1 teaspoon dried oregano
- Preheat oven to 350 degrees F (175 degrees C).
- Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
- Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
- Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
- Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.
05/08/2018
recipepes.com
Vegan Sweet and Sour Meatballs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
