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Vegan Walnut Balls in Apricot Sauce
Recipe created by Loma Linda University
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Servings: Serves 12
Ingredients
  • 12 ounces organic bread crumbs
  • 5 3/4 ounces chopped walnuts
  • 1 tsp. salt
  • 2 1/4 ounces chopped fresh yellow onion
  • 2 tsp. ground sage
  • 1 1/4 tsp. ground oregano
  • 2 2/3 ounces shredded vegan cheddar cheese
  • 1/2 ounce chopped fresh garlic
  • 3 1/4 Tbsp. chopped Italian parsley
  • 1 3/4 cup egg substitute
  • Apricot barbecue sauce
Directions
Mix all ingredients in a mixer at low speed. Form into meatballs using a number 40 scoop. Deep-fry at 350°.
Nutritional Information
Trace calories, trace fat, trace protein, trace carbohydrates, trace dietary fiber, 0 milligrams cholesterol, 178 milligrams sodium

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