Vegan Cranberry Meatballs

jessicainthekitchen.com

Margie

Whole Foods, plant based, vegan, no oil.

subheading: TANGY & SWEET CRANBERRY SAUCE:

14 ounces cranberry sauce, canned, fresh or frozen works

2 tablespoons light soy sauce

2 tablespoons tomato paste

2 tablespoon brown sugar

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons apple cider vinegar

subheading: VEGAN MEATBALLS BASE:

1 cup roasted cauliflower (instructions below), (226g)

1 cup cooked quinoa, (137g)

2 Bob’s Red Mill Egg Replacers OR flax eggs, if flax eggs, less one tablespoon of liquid per flax egg

½ cup red onion, finely diced, (114g)

½ teaspoon ground black pepper

¾ teaspoon sea salt

3 cloves garlic, minced

1 cup breadcrumbs, gluten free if needed

1 teaspoon dried oregano

1 tablespoon light soy sauce, or liquid aminos

1 teaspoon dried rosemary or thyme, or both

1 ½ tablespoons oil, any oil works, such as coconut or olive oil

Directions at jessicainthekitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer