Vegan Cranberry Meatballs
These delicious Vegan Cranberry Meatballs offer a hearty and nutritious option perfect for meal prep, featuring flavors of tart cranberry and a savory base of quinoa and roasted cauliflower.
Ingredients
For the meatballs
- 1 cup quinoa Cooked per package instructions
- 2 cups cauliflower Roasted until golden and tender
- 1 cup red onion Finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp light soy sauce Enhances umami flavor
- 2 tbsp tomato paste Adds richness
- 2 tbsp brown sugar To balance tartness
- 1 tbsp apple cider vinegar Brightens flavors
- 1 clove garlic Minced
- 1 cup breadcrumbs For binding
- 1 tsp ground black pepper
- 1 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried rosemary Or thyme, for flavor
- 1 tbsp oil For drizzling before baking
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and chop your red onion finely. Set aside.
- Roast the cauliflower in the oven for about 25 minutes until golden brown and tender.
- Cook quinoa according to package instructions, about 15 minutes.
Cooking
- In a large mixing bowl, combine the roasted cauliflower, cooked quinoa, red onion, and all ingredients except breadcrumbs.
- Mash the mixture well using a fork or potato masher until combined.
- Gradually stir in breadcrumbs until the mixture holds together but is still moist.
- Form the mixture into small meatballs, about 1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Drizzle with oil and bake for 20-25 minutes until golden and heated through.
Serving
- Once the meatballs are baked, remove them from the oven and let them cool for a few minutes.
- Serve warm over your choice of grain or salad.
- Drizzle with extra cranberry sauce or garnish with fresh herbs if desired.
Notes
For extra moisture, incorporate a few tablespoons of vegetable broth. Store meatballs in an airtight container to keep them fresh longer.