This is a work in progress. Making the sauce vegan means the process needs to change more than I realized it would. Again... not a professional chef. All the same, while this photo looks like mush, know that it's tasty mush.
Source: Beach House Kitchen | Makes: ~20 meatballs | Time: 45 min
Changes: used Beyond Meat instead of turkey; used egg replacer instead of a real egg; adjusted a cashew based ranch dressing recipe for the sauce; skipped cream cheese
Ingredients
1 lb ground Beyond Meat
1/2 cup plain panko crumbs
1/3 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 garlic clove, minced
2 tbsp almond milk
1 Bob's Red Mill egg replacer
1 tbsp dried parsley
1/2 tsp each S&P
Sauce
1 cup raw #cashews (quick soaked for 20 minutes in just boiled water)
1/2 cup fresh water
3 tsp dried dill
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1/4 black pepper
6 oz Buffalo wing sauce
Garnish
Dried parsley
Bleu cheese crumbles (skip to keep vegan)
Instructions
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine all meatball ingredients. Mix well. Divide mixture into 20 meatballs. Place meatballs on prepared sheet and bake for 15-20 minutes, flipping halfway through.
Meanwhile, make the sauce. Blend all ingredients in a Vitamix or Ninja Bullet.
When the meatballs are cooked, add them to a skillet on med-low heat. Cover with the sauce. Make sure all the meatballs are smothered in the sauce and keep on the stove for about 10 min.
Just before serving, sprinkle with blue cheese crumbles (or skip to keep vegan) and some parsley, if desired.
Journal
Food & Drink
7 glasses of water
Smoothie (spinach, banana, peanut putter, coconut milk, coconut yogurt, strawberries)
Small piece of bread with hummus and clover sprouts
2 cups of coffee
Chicken wrap (spinach, red onion, vegan mayo)
Tonight's recipe (4 meatballs)
Steamed kale
3 cocktails
Exercise
15 min strength training
3-mile walk
2 1-mile walks
14,975 total steps
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