Vegan Cranberry Meatballs
Ingredients
Cranberry Sauce
-
14
ounces
cranberry sauce
-
2
tablespoons
light soy sauce
-
2
tablespoons
tomato paste
-
2
tablespoons
brown sugar
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
tablespoons
apple cider vinegar
Vegan Meatballs Base
-
1
cup
roasted cauliflower
-
1
cup
cooked quinoa
-
2
pieces
Bob’s Red Mill Egg Replacers
-
½
cup
red onion, finely diced
-
½
teaspoon
ground black pepper
-
¾
teaspoon
sea salt
-
3
cloves
garlic, minced
-
1
cup
breadcrumbs
-
1
teaspoon
dried oregano
-
1
tablespoon
light soy sauce
-
1
teaspoon
dried rosemary or thyme
-
1 ½
tablespoons
oil
Instructions
- Mix the sauce ingredients in a saucepan, bring to a boil, then reduce heat and cook until smooth for 3-5 minutes.
- Preheat the oven to 450°F (230°C). Cut cauliflower into florets, drizzle with oil, and roast for 15-20 minutes.
- Pulse the roasted cauliflower in a food processor until riced, measuring out 1 cup.
- Combine the riced cauliflower with the remaining meatball ingredients (except oil) in the food processor and pulse until a cohesive mixture forms.
- Heat oil in a skillet over medium-high heat. Form meatballs using a tablespoon of the mixture.
- Cook meatballs in the skillet, turning until golden brown on all sides, about 4-5 minutes total.
- Lower the heat, add the sauce to the meatballs, stir to coat, and serve.
Nutrition Facts (estimated)
Servings
18 servings
Calories
123
Total fat
3g
Total carbohydrates
23g
Total protein
3g
Sodium
334mg
Cholesterol
0mg
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