Vegan Christmas Meatballs
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesIngredients
- Vegan Meatballs
1 cup cooked quinoa
1 can red kidney beans, drained and rinsed
2 tbsp olive oil
4 cloves garlic
1⁄2 red onion, diced
large pinch salt
2 tbsp tomato paste
1⁄2 cup nutritional yeast (sub for vegan parmesan)
2 tbsp tamari
1 tsp cinnamon
1⁄2 tsp allspice
1⁄4 tsp cloves
1⁄2 cup breadcrumbs
- Spicy Cranberry Sauce
1 cup cranberry sauce (jar or canned)
2 tbsp ketchup
1 1⁄2 tbsp red wine vinegar
1 tsp tamari
1 1⁄2 tbsp brown sugar
1 tbsp hot sauce
1⁄2 tsp garlic powder
Directions
- Preheat oven to 180 degrees Celsius. Place the red kidney beans on a tray and spread out evenly. Bake for 15 minutes or until they are dry. Remove from the oven, leaving the oven on for baking the meatballs.
- Place all the meatball ingredients, except the breadcrumbs, in a food processor, and process until combined. Roll the meatball mixture into 14 balls and then roll each individual ball in the
- breadcrumbs. Place on a baking tray and drizzle with a little oil. Bake for 20 minutes.
- While the meatballs are baking, place all cranberry sauce ingredients in a small saucepan and simmer for 10 minutes. Taste and adjust seasoning if necessary.
- Heat a large pan with a little oil on the stove, and once the meatballs are cooked, evenly fry them in the pan before serving on top of the cranberry sauce.
