Vegan Sweet and Sour Meatballs recipe

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Ingredients

½ cup warm water
2 tablespoons egg replacer
1 cup shredded vegan cheese
½ cup grated tofu
¼ cup nutritional yeast
1 teaspoon salt
½ teaspoon garlic powder
½ cup finely chopped onion
½ cup finely chopped pecans
1 tablespoon Italian seasoning
1 teaspoon dried basil
½ teaspoon dried sage
1 cup dry bread crumbs, or more as needed
¾ cup grape jelly
½ cup ketchup
¼ cup olive oil
¼ cup white vinegar
1 tablespoon chopped garlic
1 teaspoon dried oregano

Nutrition Info

702.5 calories
carbohydrate: 84.5 g
cholesterol: : -
fat: 35.1 g
fiber: 6 g
protein: 15.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 1554.8 mg
sugar: 48.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.

  4. Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.

  5. Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

Recipe Yield

4 servings

Recipe Note

Fantastic vegan meatballs even my 4-year-old daughter and picky 70-year-old father love!

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