Vegan meatballs with sweet and sour cranberry sauce

Photo: Hot for Food

Hearty vegan meatballs made with TVP, black beans and beets, baked and tossed in a tangy cranberry and tomato sauce. A great use for a can of cranberry sauce, at the party or at dinner.

From Lauren Toyota at Hot for Food · @hotforfood

The broth from soaking the TVP goes into the sauce, so nothing is wasted and the sauce tastes meaty.

You need

• 1 1/2 cups warm water
• 1 tbsp vegan beef-flavored bouillon
• 1 cup TVP crumbles
• 2 tbsp ground flax plus 3 tbsp water
• 1 cup finely diced onion
• 4 to 5 garlic cloves, minced
• 3 tbsp olive oil, divided
• 1/2 tsp each dried thyme, rosemary, oregano, smoked paprika, onion powder and garlic powder
• 1/4 tsp ground cumin
• 3/4 tsp sea salt, plus 1/8 tsp for the sauce
• 1/2 tsp black pepper
• 1/2 cup finely minced cooked beets
• 1 cup canned black beans, mashed
• 1 cup rolled oats, ground to flour (about 3/4 cup)
• 3/4 cup canned cranberry sauce
• 1/4 cup canned fire-roasted tomatoes
• 2 tbsp red wine vinegar
• 2 tsp vegan Worcestershire
• 1 tsp miso
• 2 tsp cornstarch
• 1 tbsp snipped chives

How to make it

1. Stir the bouillon into the warm water and pour it over the TVP. Soak a few minutes, until plump but still a little firm. Strain, saving the broth, and press the TVP lightly. Mix the flax with 3 tablespoons water and set aside.
2. Heat 1 tablespoon oil in a skillet over medium and soften the onion and garlic 2 to 3 minutes. Add all the spices, 3/4 teaspoon salt and the pepper and cook 1 minute, then the TVP for 2 to 3 minutes.
3. Tip into a large bowl with the beets, beans and flax and mix well, then stir in the oat flour.
4. Heat the oven to 400°F (200°C). Roll into 1 1/2-inch balls, set on a lined sheet, brush with 2 tablespoons oil and bake about 25 minutes, turning once, until browned and firm.
5. Meanwhile, blend the cranberry sauce, tomatoes, 1/4 cup saved broth, vinegar, Worcestershire, miso, cornstarch and 1/8 teaspoon salt, then simmer in a small pan until thick and glossy, 3 to 4 minutes.
6. Toss the meatballs in the sauce and scatter the chives on top.

Written in our own words from Lauren Toyota's recipe, with their quantities. The original: Vegan meatballs with sweet and sour cranberry sauce, Hot for Food.

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