Kathryn Lovett's Blog-My Vegan Journey

Vegan "Meat"balls with Apricot Barbeque Sauce

Vegan “Meat”balls

1 1/4 cups whole wheat cracker crumbs
3/4 cup finely ground raw peanuts
3/4 cup shredded soy cheese (cheddar)
4 Tbs flaxseed plus 12 Tbs hot water (1 egg is equivalent to 1 Tbs flaxseed plus 3 Tbs hot water)
1 small onion finely chopped
1/2 tsp salt
1/4 tsp corriander
1/2 tsp cardamom
1 1/2 tsps sage
1 tsp garlic powder
3 Tbs minced parsley
Apricot Barbeque Sauce

Preheat oven to 350 degrees. Mix all ingredients except for Apricot Barbeque sauce in a large bowl. To make the flaxseed glue, combine the flaxseeds with boiling water and let sit for approximately 5 minutes. Add this to the rest of the ingredients. While still warm, form balls approximately 1- 1 1/2 inches. Place the balls in a 13X9 baking pan. Pour the sauce over the top and bake, covered with foil for 30 minutes.

Apricot Barbeque Sauce

1/4 cup canola oil
1/4 cup apple cider vinegar
3/4 cup apricot jam or preserves
2 Tbs grated onions, 1/2 cup ketchup
2 Tbs brown sugar
1/2 tsp oregano
1/2 tsp salt, dash of Tabasco

Mix all ingredientss in a saucepan. Bring to a boil and then lower heat to a simmer. Simmer for approximately 5 minutes or until all of the ingredients have combined and sauce is thick.

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