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Export 14 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F. Prepare a baking sheet, line with parchment paper and spray or brush with oil, set aside.
Step 2
Prepare the breadcrumbs by blending 1-inch pieces of bread in a blender or food processor. Scoop breadcrumbs into a large mixing bowl.
Step 3
Add walnut to the food processor and process until finely crumbled.
Step 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.
Step 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
Step 6
Sort and rinse cranberries, place them in a medium saucepan over medium heat with water, sugar, and ginger.
Step 7
Bring to a boil; the cranberries will start popping. Reduce heat to simmer for about 5 minutes or until sauce starts thickening.
Step 8
Use the back of a large spoon and crush some of the cranberries against the saucepan.
Step 9
Add barbecue sauce and cook for another minute.
Step 10
When vegan meatballs are finished cooking, transfer to a large serving bowl or platter.
Step 11
Pour cranberry sauce over the meatballs or dip individual meatballs with a fancy toothpick and place on a serving dish.
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