Swedish Meatballs (Vegan)
Ingredients
- 1 package water-packed extra firm tofu
- 1 large onion (puréed with almond milk)
- ¼ cup almond milk
- 2 cups stuffing mix
- 2 cups quick oats
- 1 cup crushed saltine crackers
- 1 cup finely chopped pecans (chopped fine)
- 1 package Good Seasons Italian Dressing Mix
- 1 cup your favorite vegeburger
- Additional almond milk (just enough to moisten
Sauce:
- 1 12-ounce bottle of Heinz Chili Sauce
- 1 14-ounce can jellied cranberry sauce
Directions:
Puree onion, tofu, and almond milk in food processor. Pour into larger mixing bowl. Add all other ingredients. Mix well (I use gloves and mix with hands). Add almond milk a little at a time adding just enough for mixture to stick together.
Using a one-inch scoop, place meatballs onto cookie sheet that has been sprayed with a vegetable cooking spray. (If you do not have a one-inch scoop, you may roll these into small bite size balls.) Place in oven and bake at 350 degrees for approx. 30 minutes until slightly crispy.
SAUCE: In a saucepan, mix chili sauce and jellied cranberry sauce. Simmer until hot, stirring with wire whisk until smooth. Pour over meatballs and serve hot. May be kept on crock-pot on lowest setting.
*(Do not overcook, as this will just cause them to get soft and fall apart). You can also bake them in the oven for 20-30 minutes until hot and sauce is bubbly.
Yield: Approx. 24 (1-inch meatballs)
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
