easy vegan holiday bites (vegan cheese fondue & cocktail meatballs) | hot for food

cashews

🥗Healthier: blended silken tofu

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a creamy texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried cheese powder

Dried cheese powder can mimic the cheesy flavor at a lower cost.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and has a similar consistency.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Chili powder can add flavor without the cost of smoked paprika.

Start by preparing the TVP by pouring it into a bowl.

Add 1.5 cups of warm water and vegan beef flavored bouillon to the bowl and combine well.

Let the TVP hydrate for 1 to 2 minutes until slightly firm but inflated.

Strain the TVP through a fine mesh sieve and reserve the broth for later use.

Dice an onion finely and sauté it in olive oil in a skillet over medium heat for 2 to 3 minutes until soft and fragrant.

Add minced garlic to the skillet and sauté for another minute.

Add dried thyme, dried rosemary, dried oregano, smoked paprika, onion powder, garlic powder, ground cumin, sea salt, and ground pepper to the skillet and combine, cooking for another minute.

Add the strained TVP to the skillet and stir to combine, cooking for about another 2 to 3 minutes.

Transfer the mixture back to a bowl and mash in black beans with a fork.

Add the diced beets and flax egg mixture, mixing until well combined.

Fold in oat flour until the mixture is cohesive.

Form small meatballs using a tablespoon of the mixture and place them on a parchment-lined baking sheet.

Refrigerate the meatballs for 30 to 60 minutes to firm up.

Prepare the sweet and sour sauce by blending canned cranberry sauce, canned fire roasted tomatoes, reserved broth, red wine vinegar, vegan Worcestershire sauce, miso paste, cornstarch, and sea salt until smooth.

Heat a skillet over medium heat with 2 tablespoons of olive oil and brown the meatballs, cooking for 1 to 2 minutes on each side.

Once browned, remove the meatballs from the skillet and add half of the sweet and sour sauce to the bottom of the skillet.

Return the meatballs to the skillet, spooning the remaining sauce over them, and leave some sauce for serving later.

Bake the meatballs in the oven at 425°F for 15 minutes.

For the cheese fondue, dice a white potato and onion, and heat a cast-iron skillet over medium heat with olive oil.

Sauté the onion for 2 to 3 minutes until soft and translucent, then add roughly chopped garlic, nutmeg, sea salt, and white pepper, sautéing for another minute.

Add the diced potato and stir, cooking for 2 to 3 minutes until starchy.

Pour in the pale ale and bring to a simmer, cooking for about 10 minutes until the potatoes are fork tender.

Transfer the mixture to a high-powered blender with soaked and drained raw cashews, sauerkraut brine, white wine vinegar, and Dijon mustard, blending until very smooth.

Pour the blended mixture into a fondue set and keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens