DJ veganized a vegetarian meatball recipe for Christmas dinner and then again at New Years Eve. It tastes amazing with garlic mashed potatoes and a big salad. It’s omnivore-approved!
Meatballs
1 cup shredded vegan cheddar cheese
1/2 cup vegan cottage cheese
1/2 cup onion, finely chopped
1 cup walnuts, finely chopped
1 & 1/2 cup bread crumbs
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon ground sage
1 teaspoon dried basil
1/2 cup vital wheat gluten
3/4 cup vegetable stock
Sweat and Sour Sauce
1/4 cup olive oil
1/4 cup white vinegar
1 cup ketchup
1 teaspoon dried oregano
1/2 teaspoon onion flakes
1/4 teaspoon garlic powder
3/4 cup apricot jam
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together cheddar cheese and cottage cheese until well combined. Add onions, walnuts, basil, oregano, salt, pepper, sage, wheat gluten and bread crumbs; mix until well combined. Slowly pour in vegetable stock , mixing at the same time until well blended. Form the mixture into small “meatballs” and place them into 9 x 13 inch baking dish.
3. In a small bowl, mix together the olive oil, vinegar, apricot jam, ketchup, oregano, onion flakes and garlic powder. Pour over meatballs, making sure that they are completely covered.
4. Bake uncovered for 35 to 4a min.
Serves 8.
Adapted from allrecipes.com
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