Vegan Cranberry Meatballs
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (25)

Vegan Cranberry Meatballs

NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 4%
CARBS 20G70% OF CAL
1G FIBER10G SUGAR9G OTHER
FAT 3G23% OF CAL
0G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based meatballs made from cauliflower and quinoa, coated in breadcrumbs and baked, then simmered in a sweet-and-tangy cranberry sauce. A crowd-pleasing vegetarian appetizer.

starteramericanbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 14 ounces cranberry sauce (canned, fresh or frozen works)
  • 2 tablespoons light soy sauce
  • 2 tablespoons tomato paste
  • 2 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons apple cider vinegar
  • 1 cup roasted cauliflower (instructions below) ((226g))
  • 1 cup cooked quinoa ((137g))
  • 2 Bob's Red Mill Egg Replacers OR flax eggs (if flax eggs, less one tablespoon of liquid per flax egg)
  • ½ cup red onion, finely diced ((114g))
  • 1/2 teaspoon ground black pepper
  • ¾ teaspoon sea salt
  • 3 cloves garlic (minced)
  • 1 cup breadcrumbs (gluten free if needed)
  • 1 teaspoon dried oregano
  • 1 tablespoon light soy sauce ( or liquid aminos)
  • 1 teaspoon dried rosemary or thyme (or both)
  • 1 ½ tablespoons oil (any oil works, such as coconut or olive oil)
PREP
30M
SODIUM
238MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.