Savory Vegan Sweet & Sour Meatballs: A Plant-Based Twist

Ingredients

• 1/2 cup of lukewarm water
• 2 tbsp of egg substitute
• 1 cup of vegan cheese shreds
• 1/2 cup of crumbled tofu
• 1/4 cup of nutritional yeast
• 1 tsp of salt
• 1/2 tsp of garlic powder
• 1/2 cup of finely diced onion
• 1/2 cup of finely chopped pecans
• 1 tbsp of Italian seasoning
• 1 tsp of dried basil
• 1/2 tsp of dried sage
• 1 cup of breadcrumbs, adjust as needed
• Sauce:
• 3/4 cup of grape jelly
• 1/2 cup of ketchup
• 1/4 cup of olive oil
• 1/4 cup of white vinegar
• 1 tbsp of minced garlic
• 1 tsp of dried oregano

Step 1

Preheat your oven to a cozy 350 degrees F (175 degrees C) for that perfect cooking temperature.

Step 2

In a spacious bowl, blend together some warm water with egg replacer until it's a smooth mixture. Then, gently fold in the vegan cheese, tofu, nutritional yeast, a pinch of salt, and a sprinkle of garlic powder. Next, add in the finely chopped onion, crunchy pecans, a dash of Italian seasoning, fragrant basil, and earthy sage. Mix everything together until it forms a harmonious blend. Gradually incorporate just enough bread crumbs until the mixture reaches a delightful, slightly moist, crumbly consistency.

Step 3

Shape the mixture into charming 1 1/2-inch balls and lovingly nestle them in an 8-inch baking pan.

Step 4

In a separate bowl, whisk together the sweet grape jelly, tangy ketchup, fruity olive oil, zesty vinegar, minced garlic, and aromatic oregano until it forms a luscious sauce. Gently pour this flavorful sauce over the awaiting meatballs.

Step 5

Bake in your preheated oven, allowing the meatballs to bake until they're beautifully firm, which should take around 35 to 40 minutes. Enjoy the delicious aroma that will fill your kitchen!