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.