Vegan Recipe 1

Vegan Meatballs

1-1/2 lb. Vegan biceps femoris, ground (tastes like hamburger)
1 cup breadcrumbs
3/4 cup minced onion
1 tsp. garlic powder
¼ cup water
Olive oil, for frying

Combine all ingredients except water into a large bowl and mix well. Add water, 1 Tbsp. at a time, until you reach the desired consistency. Make sure the mixture is firm enough to hold its shape but soft enough to cook properly. Shape mixture into small balls, about 1” in diameter.

In a medium saucepan, heat 1 Tbsp. olive oil and brown the meatballs on all sides. Cook until meat is no longer pink OR continue with Sweet and Sour Vegan Meatballs.


Sweet and Sour Vegan Meatballs

1 (20 oz.) can pineapple chunks, drained with juice reserved
1/3 cup fresh lemon juice
3 Tbsp. packed brown sugar
2 Tbsp. soy sauce
1/4 tsp. ginger
2 Tbsp. cornstarch
1 green bell pepper, chopped

In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, and ginger. Pour into the pan with meatballs and add green pepper. Cover, and simmer until meatballs are done, about 25 minutes. In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add pineapple chunks; heat thoroughly. Makes 6 servings.