Ingredients
4
4 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
- Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
- Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.
Nutritional Facts
Per 4 servings
- Calories: 703
- Carbohydrate: 85g
- Fat: 35g
- Fiber: 6g
- Protein: 16g
- Sugar: 49g
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