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These vegan meatballs are very good!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.

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  • Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.

  • Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.

  • Form into balls and place on the prepared baking sheet.

  • Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.

Cook's Notes:

You can use olive oil instead of vegan mayonnaise and almond meal instead of pecan.

You must add the vegan mayo or oil to the vegan recipe so the meatballs will not be dry.

To make these vegetarian instead of vegan, use 4 eggs instead of replacer with warm water, 1/2 cup cottage cheese instead of tofu, and 1 cup shredded Cheddar cheese instead of soy cheese. Bake in a 350 degrees F (175 degrees C) oven for 30 to 40 minutes.

Nutrition Facts

279 calories; protein 15.3g; carbohydrates 34.3g; fat 8.5g; cholesterol 0.1mg; sodium 1272.1mg. Full Nutrition
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