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Vegan Meatballs with Cranberry Glaze

Vegan Meatballs with Cranberry Glaze for Festive Feasting

Delight your guests with Vegan Meatballs with Cranberry Glaze, a savory dish bursting with flavors that elevates traditional comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 2 tablespoons Olive Oil Adds moisture and flavor to sautéed aromatics.
  • 1 medium Onion Provides a base flavor and sweetness when sautéed.
  • 2 cloves Garlic Enhances flavor with aromatic notes.
  • 1 cup Cooked Brown Lentils Main protein source, giving structure to meatballs.
  • 1 cup Rolled Oats Binds ingredients together and adds texture.
  • ½ cup Chopped Walnuts Adds crunch and nuttiness.
  • 3 tablespoons Soy Sauce Provides umami flavor.
  • 2 tablespoons Tomato Paste Gives depth and complexity.
  • 1 teaspoon Smoked Paprika Imparts a smoky taste.
  • 1 teaspoon Dried Thyme Offers herbal notes.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Cranberry Glaze
  • 1 cup Cranberry Sauce Forms the glaze.
  • 2 tablespoons Maple Syrup Adds sweetness to the glaze.
  • 1 tablespoon Apple Cider Vinegar Balances sweetness.
  • ½ teaspoon Ground Ginger Gives warmth to the glaze.

Equipment

  • Skillet
  • Food Processor
  • baking sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, stirring occasionally until softened and fragrant, about 5 minutes.
  2. Transfer the sautéed onion and garlic to a food processor along with 1 cup of cooked brown lentils, 1 cup of rolled oats, ½ cup of chopped walnuts, 3 tablespoons of soy sauce, 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme. Pulse the mixture until you achieve a textured consistency.
  3. Using your hands, scoop out portions of the blended mixture and roll them into 1.5-inch meatballs. Chill in the refrigerator for about 15 minutes.
  4. Heat a non-stick skillet over medium heat and add the chilled meatballs in batches, cooking each side for about 2-3 minutes until golden brown.
  5. In a small saucepan, combine 1 cup of cranberry sauce, 2 tablespoons of maple syrup, 1 tablespoon of soy sauce, 2 tablespoons of apple cider vinegar, and ½ teaspoon of ground ginger. Whisk together and bring to a gentle simmer.
  6. Once your meatballs are cooked, gently toss them in the saucepan with the cranberry glaze to coat them evenly, allowing them to heat through.

Notes

Chill the mixture for about 15 minutes before shaping to help the meatballs hold together better during cooking.