Plant-Based Sweet and Sour Meatballs

Ingredients

• 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
• Sauce:
• ¾ cup grape jelly
• ½ cup ketchup
• ¼ cup olive oil
• ¼ cup white vinegar
• 1 tablespoon chopped garlic
• 1 teaspoon dried oregano

Step 1

Heat your oven to 350°F (175°C). In a large bowl, combine warm water with the egg replacer until it’s smooth. Then add the vegan cheese, crumbled tofu, nutritional yeast, salt, and garlic powder. Toss in the chopped onion, pecans, Italian seasoning, basil, and sage, mixing everything together really well. Gradually add bread crumbs until the mixture feels moist but holds together nicely.

Step 2

Shape the mixture into meatballs about 1 1/2 inches wide and arrange them in an 8-inch baking dish. In another bowl, whisk together grape jelly, ketchup, olive oil, vinegar, minced garlic, and oregano until smooth. Pour this sauce evenly over the meatballs.

Step 3

Pop the pan into the oven and bake for about 35 to 40 minutes, or until the meatballs are set and a little firm to the touch. Let them cool slightly before serving, and enjoy!