Vegan Meatballs With Cranberry Sauce

These Vegan Meatballs With Cranberry Sauce served with a tangy sweet and sour cranberry sauce have the perfect texture for the festive season! It is an easy and delightful meatless appetizer.

 For The holiday season, you can also serve Lentil Meatballs In Gravy, Pan-Fried Tofu With Cranberry Sauce, and chickpea Shepherd’s Pie

Meatballs are one of the most comforting foods. They’re an Italian staple that’s simple to prepare and can be used for so much more than the typical spaghetti and meatball recipes. This recipe for vegan meatballs with cranberry sauce is great for the holidays. It’s easy to prepare, has a delicious sweet and sour sauce, and it’s meatless! Yes, these are meatless meatballs.

I love these meatballs as a holiday snack because the sauce can easily be prepared ahead of time, and they require just a few minutes of valuable prep time! Serve them alongside Vegan Apple Hand Pie and Taro Fries on a plate; they are absolutely delicious.

Why you’ll love these Vegan Meatballs with Cranberry Sauce?

You’re going to love these vegan meatballs with cranberry sauce for a variety of reasons, including:

  • They are super satisfying, easy to prepare, and perfectly moist.
  • They are extremely comforting.
  • You can prepare the meatballs in advance and store them in the freezer.
  • The sauce is well balanced and infused with so many lovely festive flavors – cranberries, admittedly, scream Christmas!
  • Cranberry sauce can also be made in advance and stored in the refrigerator.
  • The sauce is incredibly versatile and may be used in a variety of ways. It can be reduced to a simmer to make chutney or served with pasta, other proteins, or even jam!
  • This dish is protein-dense.
  • It satisfies all the requirements for a meaty taste, texture, and aroma.
  • It is extremely healthy and nutritious (Keep reading for more on that).

Recipe’s Nutritional Value

This vegan recipe is as nutritious as it is delicious, as it contains nutrient-dense ingredients, such as tofu, walnut, and cranberries.

Tofu

Tofu is a good source of protein and provides your body with all of the important amino acids. It also provides carbs, fats, and numerous vitamins and minerals.

Isoflavones are found in all soy-based products. Tofu’s high isoflavone content is credited with many of its health benefits.

Tofu can improve several heart-health markers. In addition, soy may protect against breast, stomach, and prostate cancers, according to research. Tofu may also help with bone health, brain function, menopause symptoms, skin elasticity, and weight loss because of its high isoflavone content. More Tofu Benefits

Walnut

Walnuts are high in protein and polyunsaturated fats. They have a high proportion of omega-3 fatty acids, which have been associated with several health benefits. Walnuts are also a good source of different vitamins and minerals. Copper, folic acid, manganese, phosphorus, vitamin B6, and vitamin E are just a few of these essential nutrients. As a result, walnuts have been associated with a variety of health benefits. They’ve been linked to a lower risk of heart disease, cancer, as well as better brain functionality. More Walnut Benefits

Cranberries

Cranberries are a carb and fiber-dense fruit. Additionally, they contain numerous essential nutrients, including copper, manganese, vitamins C, E, and K1, several of which have been useful against urinary tract infections.

Cranberries are high in antioxidants, which have been associated with improved immune function, decreased blood pressure, improved cardiovascular health, and even cancer prevention.

Higher fiber consumption can also lower a person’s risk of acquiring stroke, diabetes, obesity, and certain stomach problems.

Vitamin C is an incredibly effective natural antioxidant, which can help in the treatment of a range of diseases:

  • Reduce the damage caused by disease-causing free radicals
  • Boosts the immune system
  • Increase plant-based iron uptake
  • Encourage collagen production to aid in wound healing

 

“Enjoy all these health benefits by trying this Vegan Meatballs with Cranberry Sauce.” Read More Cranberry Juice Benefits.

ingredients for vegan meatblla

How to Make Vegan Meatballs with Cranberry Sauce?

You’ll need the following listed ingredients and a few simple steps to follow for making these Vegan Meatballs with Cranberry Sauce.

Ingredients

  • Extra-firm tofu, mashed
  • Breadcrumbs, or 4 slices of bread
  • Walnuts
  • Bragg’s liquid aminos
  • Nutritional yeast flakes
  • Tapioca starch or cornstarch
  • Onion powder
  • Garlic, minced
  • Salt
  • Rubbed sage
  • Oregano
  • Basil

Cranberry Sauce

  • Water
  • Organic cane sugar or coconut sugar
  • Fresh or frozen cranberries
  • Freshly grated ginger
  • Barbecue sauce

Making vegan meatballs with cranberries

Directions

To Make The Vegan Meatballs

  1. Preheat the oven to 400 degrees F. Prepare a baking sheet, line with parchment paper and spray or brush with oil, set aside.
  2. Prepare the breadcrumbs by blending 1-inch pieces of bread in a blender or food processor. Scoop breadcrumbs into a large mixing bowl.
  3. Add walnut to the food processor and process until finely crumbled.
  4. Place the tofu, Bragg’s Liquid aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic, salt, rubbed sage, oregano, and basil in the food processor and process.
  5. Add blended tofu mixture into the bowl. Form into balls and bake for 30 minutes, turning meatballs after 15 minutes. Meanwhile, prepare the Cranberry Sauce.

To Make The Cranberry Sauce

  1. Sort and rinse cranberries, place them in a medium saucepan over medium heat with water, sugar, and ginger.
  2. Bring to a boil; the cranberries will start popping. Reduce heat to simmer for about 5 minutes or until sauce starts thickening.
  3. Use the back of a large spoon and crush some of the cranberries against the saucepan.
  4. Add barbecue sauce and cook for another minute.

To Serve

  1. When vegan meatballs are finished cooking, transfer to a large serving bowl or platter.
  2. Pour cranberry sauce over the meatballs or dip individual meatballs with a fancy toothpick and place on a serving dish.

vegan meatballs on baking sheet

Recipe Notes

  • You can adjust the spices and herbs to suit your taste. This recipe’s flavors are incredibly adaptable.
  • These meatballs without sauce can be stored for up to a week in the refrigerator.
  • You can also freeze meatballs for later use. Make sure the meatballs are completely cooled before transferring them to airtight containers. Let them thaw before crisping them up in the pan and coating them with the sauce.
  • You can also make the cranberry sauce 3 days in advance and refrigerate. Before coating the meatballs, re-heat the sauce on the stovetop or in the microwave.
  • Unused cranberry sauce can be frozen for a month.

vegan tofu meatballs on baking sheet

Other Thanksgiving Recipes

  1. Southern Vegan Fried Chicken In Gravy
  2. Gluten-Free Vegan Broccoli Cheese Casserole
  3. Southern Black-Eyed Peas
  4. Vegan Lentil Loaf
  5. Vegan Baked Ziti
  6. Tofu Turkey
  7. Whole Roasted Cauliflower
  8. Black Bean Butternut Squash Stew

overlay vegan meatballs with cranberry sauce

I hope you’ll try these Vegan Meatballs with Cranberry Sauce. And, don’t forget to share your feedback in the comment section below!

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Vegan meatballs with cranberry sauce on grey plate on gray background

Vegan Meatballs With Cranberry Sauce

These Vegan Meatballs With Cranberry Sauce served with a tangy sweet and sour cranberry sauce have the perfect texture for the festive season! It is an easy and delightful meatless appetizer.
4.93 from 13 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: American
Keyword: vegan meatballs with cranberry sauce
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8 servings
Calories: 310kcal

Ingredients

Vegan Meatballs

  • 1 14-16 ounce package extra-firm tofu, mashed
  • 1 cup bread crumbs or 4 slices of bread ( I used gluten-free bread)
  • 1 cup walnuts
  • 1/4 cup Bragg liquid aminos
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons tapioca starch or cornstarch
  • 1 tablespoon onion powder
  • 2 cloves garlic chopped
  • 1 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil

Cranberry Sauce

  • 1 cup water
  • 2/3 cup organic cane sugar
  • 1 cup cranberries
  • 1 teaspoon freshly grated ginger
  • 1/2 cup barbecue sauce

Instructions

To Prepare Vegan Meatballs

  • Preheat the oven to 400 degrees F. Prepare a baking sheet, line with parchment paper and spray or brush with oil, set aside.
  • Prepare the breadcrumbs by blending 1-inch pieces of bread in a blender or food processor. Scoop breadcrumbs into a large mixing bowl.
  • Add walnut to the food processor and process until finely crumbled.
  • Place the tofu, Bragg’s Liquid aminos, nutritional yeast flakes, tapioca starch, onion powder, garlic, salt, rubbed sage, oregano, and basil in the food processor and process.
  • Add blended tofu mixture into the bowl. Form into balls and bake for 30 minutes, turning meatballs after 15 minutes. Meanwhile, prepare the Cranberry Sauce

To Make Cranberry Sauce

  • Sort and rinse cranberries, place them in a medium saucepan over medium heat with water, sugar, and ginger.
  • Bring to a boil; the cranberries will start popping. Reduce heat to simmer for about 5 minutes or until sauce starts thickening.
  • Use the back of a large spoon and crush some of the cranberries against the saucepan.
  • Add barbecue sauce and cook for another minute.

To Serve

  • When vegan meatballs are finished cooking, transfer to a large serving bowl or platter.
  • Pour cranberry sauce over the meatballs or dip individual meatballs with a fancy toothpick and place on a serving dish.

Nutrition

Calories: 310kcal | Carbohydrates: 42g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 579mg | Potassium: 195mg | Fiber: 3g | Sugar: 25g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg

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