2Bob's Red Mill Egg Replacers OR flax eggsif flax eggs, less one tablespoon of liquid per flax egg
½cupred onion, finely diced(114g)
1/2teaspoonground black pepper
¾teaspoonsea salt
3clovesgarlicminced
1cupbreadcrumbsgluten free if needed
1teaspoondried oregano
1tablespoonlight soy sauce or liquid aminos
1teaspoondried rosemary or thymeor both
1 ½tablespoonsoilany oil works, such as coconut or olive oil
Instructions
Tangy & Sweet Cranberry Sauce
Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 3-5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Base
Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
Add the 1 cup of riced cauliflower and all the other meatball ingredients (cooked quinoa, eff replacer, red onion, ground black pepper, sea salt, garlic, breadcrumbs, dried oregano, light soy sauce and dried rosemary) EXCEPT the oil.
You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
Heat the oil in a pan over medium-high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
Video
Notes
You can also use pre-packaged cauliflower rice! Just squeeze out any and all excess liquid and toast it in your frying pan for a few minutes first to remove any leftover liquid.If you’re soy free, you can use coconut aminos or vegan Worcestershire sauce!To store: If you have leftover vegan cranberry meatballs, store them in an airtight container in the fridge for up to 1 week. To reheat, simply microwave or place them in a pan over medium heat and cook until heated through.To freeze: You can freeze these vegan cranberry meatballs! Just make sure to freeze them without the sauce. When ready to eat, thaw them and then reheat in a skillet before adding the sauce.