These vegan cranberry meatballs have the perfect meaty texture without any store-bought substitutes! Real food ingredients and a sweet-and-tangy cranberry sauce make them a crowd-pleaser for holiday get-togethers.
You know those sweet and sour crockpot meatballs that always seem to pop up at parties around the holidays? Consider these vegan cranberry meatballs the plant-based version!
While it would be easy to grab a bag of frozen vegan meatballs at the grocery store, I made them from scratch with cauliflower and quinoa. If you’ve been here before, you know this is my go-to veggie meatball base. Cauliflower and quinoa bind together so well with the other ingredients, giving you everything you want in vegan meatballs.
Then of course, there’s the sauce. I started with my favourite cranberry sauce, then added some additional ingredients to make it sweet, tangy, and umami. The result is vegan cranberry meatballs that are perfect for an appetizer at your cocktail parties or a main dish for the holidays.
Why You’ll Love This Vegan Cranberry Meatball Recipe
- Sweet and tangy . One of the best flavour combinations! You’ll love the balance of sweet and tart from the cranberry sauce and tanginess from the added apple cider vinegar.
- Perfect for holidays . These meatballs will make a great addition to your holiday menu, especially with their festive sauce. They’re also great for appetizers any time of year!
- Healthy ingredients . These meatballs are made with cauliflower and quinoa, which provide a wholesome base for this dish. You won’t even miss the meat!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cranberry Sauce:
- Cranberry sauce – I use my Cranberry Orange Sauce , but any cranberry sauce you like will work.
- Light soy sauce – If you’re soy-free, you can use coconut aminos or vegan Worcestershire sauce!
- Tomato paste – Tomato paste doesn’t just add tomato flavour, it also gives the sauce a note of umami.
- Brown sugar – Either dark or light will work.
- Garlic powder
- Onion powder
- Apple cider vinegar – For the tangy flavour in the sauce.
For the Vegan Meatballs:
- Roasted cauliflower – Roasting the cauliflower gives it a nutty flavour that makes it amazing in these vegan cranberry meatballs.
- Cooked quinoa – Here’s how to cook quinoa .
- Bob’s Red Mill Egg Replacers – Or use flax eggs .
- Red onion
- Ground black pepper and sea salt
- Garlic – Mince this well so no one gets a big bite of garlic in their meatball!
- Breadcrumbs
- Dried oregano
- Light soy sauce – Or use liquid aminos .
- Dried rosemary or thyme – You can use some of both if you’d like.
- Oil – Any oil you like to cook with.
How to Make Vegan Cranberry Meatballs
- Make the sauce . Stir together the sauce ingredients in a saucepan. Bring to a boil, then reduce to medium-low heat. Cook until the mixture is smooth, stirring occasionally, for 3 to 5 minutes.
- Roast the cauliflower . Break the cauliflower into florets and drizzle them with olive oil on a sheet pan. Roast in a 450ºF oven for 15 to 20 minutes. Cool slightly.
- Pulse the cauliflower . Add the cauliflower to a food processor and pulse it until it’s completely riced. Measure 1 cup.
- Make the meatball mixture . Return the 1 cup of cauliflower to the food processor, then add the remaining meatball ingredients except the oil. Pulse until a tight ball of “dough” forms.
- Prepare . Heat the oil in a skillet set over medium-high heat and form the meatballs using a heaping tablespoon of the meatball mixture.
- Cook . Once the oil is hot, add as many meatballs as will fit in the pan and cook on each side for 1 to 2 minutes, or about 4 minutes total.
- Finish . Lower the heat and add the sauce to the meatballs. Stir to coat, then serve the vegan cranberry meatballs as desired.
Tips for Success
- Pulse the meatball “dough” until it’s smooth . You want a cohesive dough for these vegan cranberry meatballs—you should not be able to see grains of quinoa or cauliflower florets. Everything should be fully combined.
- Measure the meatball mixture . Use a tablespoon or a cookie dough scoop to form evenly-sized meatballs. If you’re serving them as an appetiser, they’ll look better this way!
- Squeeze the meatballs together . Use a good amount of pressure to squeeze the meatballs as you form and roll them. This will help them stay together.
- Don’t overcrowd the pan . Leave some space between them so they can cook evenly on all sides and so they get a nice sear, rather than steaming.
Variations
- Swap the roasted cauliflower with store-bought frozen cauliflower rice. Let the rice thaw, then place it in a cheesecloth or kitchen towel and squeeze all of the excess moisture out. Cook the cauliflower rice in a skillet, then proceed with the recipe as written.
- Add some chopped nuts, such as walnuts or pecans, for added texture and flavor in your vegan cranberry meatballs.
- For a spicy kick, add some red pepper flakes to either the meatball mixture or the sauce.
- Use store-bought vegan meatballs; sear them in a skillet and then add the sauce.
Serving Suggestions
- Serve vegan cranberry meatballs over mashed potatoes or creamy polenta for a complete and satisfying meal.
- Pair them with Maple Brussels Sprouts with Apples and Pecans , Air Fryer Baked Sweet Potatoes , Hasselback Butternut Squash with Maple Pecan Drizzle , or other fall vegetable dishes.
- Make them for a party and serve them with toothpicks alongside other favourite party apps like Vegan Spinach Artichoke Dip and Perfect Homemade Hummus .
Can I Prep Cranberry Meatballs in Advance?
Yes you can! In fact, you can make the meatballs up to 3 days in advance, then add them to the sauce.
How to Store Leftovers
If you have leftover vegan cranberry meatballs, store them in an airtight container in the fridge for up to 1 week. To reheat, simply microwave or place them in a pan over medium heat and cook until heated through.
Can I Freeze This Recipe?
Yes, you can freeze these vegan cranberry meatballs! Just make sure to freeze them without the sauce. When ready to eat, thaw them and then reheat in a skillet before adding the sauce.
More Vegan Meatball Recipes
- Vegan Spaghetti and Meatballs
- Vegan Swedish Meatballs
- Buffalo Quinoa Cauliflower Vegan Meatballs
- Vegan Meatballs (Sweet & Sticky)
- Chickpea and Beet Vegetarian Meatballs
Ingredients
Tangy & Sweet Cranberry Sauce
- 14 ounces cranberry sauce , canned, fresh or frozen works
- 2 tablespoons light soy sauce
- 2 tablespoons tomato paste
- 2 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons apple cider vinegar
Vegan Meatballs Base
- 1 cup roasted cauliflower (instructions below) , (226g)
- 1 cup cooked quinoa , (137g)
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , (114g)
- 1/2 teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic , minced
- 1 cup breadcrumbs , gluten free if needed
- 1 teaspoon dried oregano
- 1 tablespoon light soy sauce , or liquid aminos
- 1 teaspoon dried rosemary or thyme , or both
- 1 ½ tablespoons oil , any oil works, such as coconut or olive oil
Instructions
Tangy & Sweet Cranberry Sauce
- Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 3-5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Base
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
- Add the 1 cup of riced cauliflower and all the other meatball ingredients (cooked quinoa, eff replacer, red onion, ground black pepper, sea salt, garlic, breadcrumbs, dried oregano, light soy sauce and dried rosemary) EXCEPT the oil.
- You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the oil in a pan over medium-high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
Notes
These vegan cranberry meatballs have the perfect meaty texture without any store-bought substitutes! Real food ingredients and a sweet-and-tangy cranberry sauce make them a crowd-pleaser for holiday get-togethers.
You know those sweet and sour crockpot meatballs that always seem to pop up at parties around the holidays? Consider these vegan cranberry meatballs the plant-based version!
While it would be easy to grab a bag of frozen vegan meatballs at the grocery store, I made them from scratch with cauliflower and quinoa. If you’ve been here before, you know this is my go-to veggie meatball base. Cauliflower and quinoa bind together so well with the other ingredients, giving you everything you want in vegan meatballs.
Then of course, there’s the sauce. I started with my favourite cranberry sauce, then added some additional ingredients to make it sweet, tangy, and umami. The result is vegan cranberry meatballs that are perfect for an appetizer at your cocktail parties or a main dish for the holidays.
Why You’ll Love This Vegan Cranberry Meatball Recipe
- Sweet and tangy . One of the best flavour combinations! You’ll love the balance of sweet and tart from the cranberry sauce and tanginess from the added apple cider vinegar.
- Perfect for holidays . These meatballs will make a great addition to your holiday menu, especially with their festive sauce. They’re also great for appetizers any time of year!
- Healthy ingredients . These meatballs are made with cauliflower and quinoa, which provide a wholesome base for this dish. You won’t even miss the meat!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cranberry Sauce:
- Cranberry sauce – I use my Cranberry Orange Sauce , but any cranberry sauce you like will work.
- Light soy sauce – If you’re soy-free, you can use coconut aminos or vegan Worcestershire sauce!
- Tomato paste – Tomato paste doesn’t just add tomato flavour, it also gives the sauce a note of umami.
- Brown sugar – Either dark or light will work.
- Garlic powder
- Onion powder
- Apple cider vinegar – For the tangy flavour in the sauce.
For the Vegan Meatballs:
- Roasted cauliflower – Roasting the cauliflower gives it a nutty flavour that makes it amazing in these vegan cranberry meatballs.
- Cooked quinoa – Here’s how to cook quinoa .
- Bob’s Red Mill Egg Replacers – Or use flax eggs .
- Red onion
- Ground black pepper and sea salt
- Garlic – Mince this well so no one gets a big bite of garlic in their meatball!
- Breadcrumbs
- Dried oregano
- Light soy sauce – Or use liquid aminos .
- Dried rosemary or thyme – You can use some of both if you’d like.
- Oil – Any oil you like to cook with.
How to Make Vegan Cranberry Meatballs
- Make the sauce . Stir together the sauce ingredients in a saucepan. Bring to a boil, then reduce to medium-low heat. Cook until the mixture is smooth, stirring occasionally, for 3 to 5 minutes.
- Roast the cauliflower . Break the cauliflower into florets and drizzle them with olive oil on a sheet pan. Roast in a 450ºF oven for 15 to 20 minutes. Cool slightly.
- Pulse the cauliflower . Add the cauliflower to a food processor and pulse it until it’s completely riced. Measure 1 cup.
- Make the meatball mixture . Return the 1 cup of cauliflower to the food processor, then add the remaining meatball ingredients except the oil. Pulse until a tight ball of “dough” forms.
- Prepare . Heat the oil in a skillet set over medium-high heat and form the meatballs using a heaping tablespoon of the meatball mixture.
- Cook . Once the oil is hot, add as many meatballs as will fit in the pan and cook on each side for 1 to 2 minutes, or about 4 minutes total.
- Finish . Lower the heat and add the sauce to the meatballs. Stir to coat, then serve the vegan cranberry meatballs as desired.
Tips for Success
- Pulse the meatball “dough” until it’s smooth . You want a cohesive dough for these vegan cranberry meatballs—you should not be able to see grains of quinoa or cauliflower florets. Everything should be fully combined.
- Measure the meatball mixture . Use a tablespoon or a cookie dough scoop to form evenly-sized meatballs. If you’re serving them as an appetiser, they’ll look better this way!
- Squeeze the meatballs together . Use a good amount of pressure to squeeze the meatballs as you form and roll them. This will help them stay together.
- Don’t overcrowd the pan . Leave some space between them so they can cook evenly on all sides and so they get a nice sear, rather than steaming.
Variations
- Swap the roasted cauliflower with store-bought frozen cauliflower rice. Let the rice thaw, then place it in a cheesecloth or kitchen towel and squeeze all of the excess moisture out. Cook the cauliflower rice in a skillet, then proceed with the recipe as written.
- Add some chopped nuts, such as walnuts or pecans, for added texture and flavor in your vegan cranberry meatballs.
- For a spicy kick, add some red pepper flakes to either the meatball mixture or the sauce.
- Use store-bought vegan meatballs; sear them in a skillet and then add the sauce.
Serving Suggestions
- Serve vegan cranberry meatballs over mashed potatoes or creamy polenta for a complete and satisfying meal.
- Pair them with Maple Brussels Sprouts with Apples and Pecans , Air Fryer Baked Sweet Potatoes , Hasselback Butternut Squash with Maple Pecan Drizzle , or other fall vegetable dishes.
- Make them for a party and serve them with toothpicks alongside other favourite party apps like Vegan Spinach Artichoke Dip and Perfect Homemade Hummus .
Can I Prep Cranberry Meatballs in Advance?
Yes you can! In fact, you can make the meatballs up to 3 days in advance, then add them to the sauce.
How to Store Leftovers
If you have leftover vegan cranberry meatballs, store them in an airtight container in the fridge for up to 1 week. To reheat, simply microwave or place them in a pan over medium heat and cook until heated through.
Can I Freeze This Recipe?
Yes, you can freeze these vegan cranberry meatballs! Just make sure to freeze them without the sauce. When ready to eat, thaw them and then reheat in a skillet before adding the sauce.
More Vegan Meatball Recipes
- Vegan Spaghetti and Meatballs
- Vegan Swedish Meatballs
- Buffalo Quinoa Cauliflower Vegan Meatballs
- Vegan Meatballs (Sweet & Sticky)
- Chickpea and Beet Vegetarian Meatballs
Ingredients
Tangy & Sweet Cranberry Sauce
- 14 ounces cranberry sauce , canned, fresh or frozen works
- 2 tablespoons light soy sauce
- 2 tablespoons tomato paste
- 2 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons apple cider vinegar
Vegan Meatballs Base
- 1 cup roasted cauliflower (instructions below) , (226g)
- 1 cup cooked quinoa , (137g)
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , (114g)
- 1/2 teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic , minced
- 1 cup breadcrumbs , gluten free if needed
- 1 teaspoon dried oregano
- 1 tablespoon light soy sauce , or liquid aminos
- 1 teaspoon dried rosemary or thyme , or both
- 1 ½ tablespoons oil , any oil works, such as coconut or olive oil
Instructions
Tangy & Sweet Cranberry Sauce
- Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 3-5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Base
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
- Add the 1 cup of riced cauliflower and all the other meatball ingredients (cooked quinoa, eff replacer, red onion, ground black pepper, sea salt, garlic, breadcrumbs, dried oregano, light soy sauce and dried rosemary) EXCEPT the oil.
- You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the oil in a pan over medium-high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
Notes
These vegan cranberry meatballs have the perfect meaty texture without any store-bought substitutes! Real food ingredients and a sweet-and-tangy cranberry sauce make them a crowd-pleaser for holiday get-togethers.
You know those sweet and sour crockpot meatballs that always seem to pop up at parties around the holidays? Consider these vegan cranberry meatballs the plant-based version!
While it would be easy to grab a bag of frozen vegan meatballs at the grocery store, I made them from scratch with cauliflower and quinoa. If you’ve been here before, you know this is my go-to veggie meatball base. Cauliflower and quinoa bind together so well with the other ingredients, giving you everything you want in vegan meatballs.
Then of course, there’s the sauce. I started with my favourite cranberry sauce, then added some additional ingredients to make it sweet, tangy, and umami. The result is vegan cranberry meatballs that are perfect for an appetizer at your cocktail parties or a main dish for the holidays.
Why You’ll Love This Vegan Cranberry Meatball Recipe
- Sweet and tangy . One of the best flavour combinations! You’ll love the balance of sweet and tart from the cranberry sauce and tanginess from the added apple cider vinegar.
- Perfect for holidays . These meatballs will make a great addition to your holiday menu, especially with their festive sauce. They’re also great for appetizers any time of year!
- Healthy ingredients . These meatballs are made with cauliflower and quinoa, which provide a wholesome base for this dish. You won’t even miss the meat!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cranberry Sauce:
- Cranberry sauce – I use my Cranberry Orange Sauce , but any cranberry sauce you like will work.
- Light soy sauce – If you’re soy-free, you can use coconut aminos or vegan Worcestershire sauce!
- Tomato paste – Tomato paste doesn’t just add tomato flavour, it also gives the sauce a note of umami.
- Brown sugar – Either dark or light will work.
- Garlic powder
- Onion powder
- Apple cider vinegar – For the tangy flavour in the sauce.
For the Vegan Meatballs:
- Roasted cauliflower – Roasting the cauliflower gives it a nutty flavour that makes it amazing in these vegan cranberry meatballs.
- Cooked quinoa – Here’s how to cook quinoa .
- Bob’s Red Mill Egg Replacers – Or use flax eggs .
- Red onion
- Ground black pepper and sea salt
- Garlic – Mince this well so no one gets a big bite of garlic in their meatball!
- Breadcrumbs
- Dried oregano
- Light soy sauce – Or use liquid aminos .
- Dried rosemary or thyme – You can use some of both if you’d like.
- Oil – Any oil you like to cook with.
How to Make Vegan Cranberry Meatballs
- Make the sauce . Stir together the sauce ingredients in a saucepan. Bring to a boil, then reduce to medium-low heat. Cook until the mixture is smooth, stirring occasionally, for 3 to 5 minutes.
- Roast the cauliflower . Break the cauliflower into florets and drizzle them with olive oil on a sheet pan. Roast in a 450ºF oven for 15 to 20 minutes. Cool slightly.
- Pulse the cauliflower . Add the cauliflower to a food processor and pulse it until it’s completely riced. Measure 1 cup.
- Make the meatball mixture . Return the 1 cup of cauliflower to the food processor, then add the remaining meatball ingredients except the oil. Pulse until a tight ball of “dough” forms.
- Prepare . Heat the oil in a skillet set over medium-high heat and form the meatballs using a heaping tablespoon of the meatball mixture.
- Cook . Once the oil is hot, add as many meatballs as will fit in the pan and cook on each side for 1 to 2 minutes, or about 4 minutes total.
- Finish . Lower the heat and add the sauce to the meatballs. Stir to coat, then serve the vegan cranberry meatballs as desired.
Tips for Success
- Pulse the meatball “dough” until it’s smooth . You want a cohesive dough for these vegan cranberry meatballs—you should not be able to see grains of quinoa or cauliflower florets. Everything should be fully combined.
- Measure the meatball mixture . Use a tablespoon or a cookie dough scoop to form evenly-sized meatballs. If you’re serving them as an appetiser, they’ll look better this way!
- Squeeze the meatballs together . Use a good amount of pressure to squeeze the meatballs as you form and roll them. This will help them stay together.
- Don’t overcrowd the pan . Leave some space between them so they can cook evenly on all sides and so they get a nice sear, rather than steaming.
Variations
- Swap the roasted cauliflower with store-bought frozen cauliflower rice. Let the rice thaw, then place it in a cheesecloth or kitchen towel and squeeze all of the excess moisture out. Cook the cauliflower rice in a skillet, then proceed with the recipe as written.
- Add some chopped nuts, such as walnuts or pecans, for added texture and flavor in your vegan cranberry meatballs.
- For a spicy kick, add some red pepper flakes to either the meatball mixture or the sauce.
- Use store-bought vegan meatballs; sear them in a skillet and then add the sauce.
Serving Suggestions
- Serve vegan cranberry meatballs over mashed potatoes or creamy polenta for a complete and satisfying meal.
- Pair them with Maple Brussels Sprouts with Apples and Pecans , Air Fryer Baked Sweet Potatoes , Hasselback Butternut Squash with Maple Pecan Drizzle , or other fall vegetable dishes.
- Make them for a party and serve them with toothpicks alongside other favourite party apps like Vegan Spinach Artichoke Dip and Perfect Homemade Hummus .
Can I Prep Cranberry Meatballs in Advance?
Yes you can! In fact, you can make the meatballs up to 3 days in advance, then add them to the sauce.
How to Store Leftovers
If you have leftover vegan cranberry meatballs, store them in an airtight container in the fridge for up to 1 week. To reheat, simply microwave or place them in a pan over medium heat and cook until heated through.
Can I Freeze This Recipe?
Yes, you can freeze these vegan cranberry meatballs! Just make sure to freeze them without the sauce. When ready to eat, thaw them and then reheat in a skillet before adding the sauce.
More Vegan Meatball Recipes
- Vegan Spaghetti and Meatballs
- Vegan Swedish Meatballs
- Buffalo Quinoa Cauliflower Vegan Meatballs
- Vegan Meatballs (Sweet & Sticky)
- Chickpea and Beet Vegetarian Meatballs
Ingredients
Tangy & Sweet Cranberry Sauce
- 14 ounces cranberry sauce , canned, fresh or frozen works
- 2 tablespoons light soy sauce
- 2 tablespoons tomato paste
- 2 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons apple cider vinegar
Vegan Meatballs Base
- 1 cup roasted cauliflower (instructions below) , (226g)
- 1 cup cooked quinoa , (137g)
- 2 Bob’s Red Mill Egg Replacers OR flax eggs , if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced , (114g)
- 1/2 teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic , minced
- 1 cup breadcrumbs , gluten free if needed
- 1 teaspoon dried oregano
- 1 tablespoon light soy sauce , or liquid aminos
- 1 teaspoon dried rosemary or thyme , or both
- 1 ½ tablespoons oil , any oil works, such as coconut or olive oil
Instructions
Tangy & Sweet Cranberry Sauce
- Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 3-5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Base
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
- Add the 1 cup of riced cauliflower and all the other meatball ingredients (cooked quinoa, eff replacer, red onion, ground black pepper, sea salt, garlic, breadcrumbs, dried oregano, light soy sauce and dried rosemary) EXCEPT the oil.
- You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the oil in a pan over medium-high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
Notes
Vegan Cranberry Meatballs
Ingredients
Tangy & Sweet Cranberry Sauce
- 14 ounces cranberry sauce canned, fresh or frozen works
- 2 tablespoons light soy sauce
- 2 tablespoons tomato paste
- 2 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons apple cider vinegar
Vegan Meatballs Base
- 1 cup roasted cauliflower (instructions below) (226g)
- 1 cup cooked quinoa (137g)
- 2 Bob’s Red Mill Egg Replacers OR flax eggs if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced (114g)
- 1/2 teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic minced
- 1 cup breadcrumbs gluten free if needed
- 1 teaspoon dried oregano
- 1 tablespoon light soy sauce or liquid aminos
- 1 teaspoon dried rosemary or thyme or both
- 1 ½ tablespoons oil any oil works, such as coconut or olive oil
Instructions
Tangy & Sweet Cranberry Sauce
- Mix all the ingredients together, bring to a boil, then to a medium low heat in a sauce pan until completely incorporated, about 3-5 minutes. Stir occasionally. Set aside until ready to use.
Vegan Meatballs Base
- Preheat oven to 450°F/230°C. Cut the cauliflower’s stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it’s completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
- Add the 1 cup of riced cauliflower and all the other meatball ingredients (cooked quinoa, eff replacer, red onion, ground black pepper, sea salt, garlic, breadcrumbs, dried oregano, light soy sauce and dried rosemary) EXCEPT the oil.
- You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you’re not seeing individual cauliflower or quinoa florets, it’s all one big mixture. That’s how you’ll ensure the meatballs will hold together!
- Heat the oil in a pan over medium-high heat. While it’s heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. Prep the sauce either in this cooled down pan, or in a separate pan then add the meatballs to it as in the sauce directions. You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your parties! Enjoy!
Video
Notes
Nutrition
Vegan Cranberry Meatballs https://jessicainthekitchen.com/vegan-cranberry-meatballs-sweet-tangy/ December 15, 2023
Moist, rich Red Velvet Brownies are a divine treat for a special occasion, or anytime you’re craving a decadent dessert! You’ll love that signature red velvet flavour, along with the fluffy cream cheese frosting on top.
Before I was a vegan food blogger, I was a baker. The very first dessert that I sold for my baking company was a red velvet cake , so it holds a special place in my heart. Sometimes, though, I want red velvet flavour without going through the trouble of making a whole cake (or red velvet cupcakes ). For those times, red velvet brownies are perfect!
To get that classic red velvet taste in these brownies, I incorporated vinegar into the recipe. It may not be typical in brownies, but for red velvet brownies, we want that signature red velvet tang and it comes from vinegar. Vanilla extract and chocolate also play key roles, making these brownies unlike any others you’ve ever had!
Why You’ll Love This Red Velvet Brownie Recipe
- Made from scratch . No boxed mixes here! These red velvet brownies are made from scratch with simple ingredients.
- Slightly fudgy and deliciously moist . These brownies have the perfect texture—not too cakey and not too gooey. Just right!
- Light, fluffy vegan cream cheese frosting. The rich, tangy cream cheese frosting is a must for the ultimate red velvet experience and this vegan cream cheese frosting is my favourite!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Red Velvet Brownies:
- Chocolate chips – Be sure to use vegan chocolate chips!
- All-purpose flour – To make gluten-free red velvet brownies, use your favourite measure-for-measure gluten-free flour.
- Sea salt
- Flax eggs – Or 2 egg replacers. Here’s how to make flax egg .
- Brown sugar – I use raw brown sugar, cane sugar, or coconut sugar .
- Oil – Vegan butter also works here.
- Water
- Vanilla extract or vanilla paste – Don’t use imitation vanilla extract! Vanilla is important to the overall flavour of these brownies.
- Natural red food colouring
- Vinegar – Everyday white vinegar is just fine.
- Baking soda
For the Vegan Cream Cheese Frosting:
- Vegan cream cheese – Let this come to room temperature.
- Vegan butter – This should be room temperature, too.
- Vanilla extract or vanilla paste
- Sea salt
- Powdered sugar – Also known as confectioners’ sugar.
- Cornstarch
Which Red Food Coloring Is Vegan?
If you’re planning to make these brownies vegan, it’s important to use a natural food coloring that is also vegan-friendly. Some red food colorings contain carmine, which is derived from insects and not suitable for a vegan diet. Instead, look for an ingredient list that contains plant-based alternatives like beet juice to give your red velvet brownies that iconic deep red hue.
How to Make Red Velvet Brownies
- Prepare . Preheat your oven to 325°F. Grease or line an 8×8-inch baking pan.
- Melt the chocolate chips . You can melt them in a microwave-safe bowl or in a double boiler.
- Combine the dry ingredients . In a medium bowl, whisk together the flour and salt.
- Mix the wet ingredients . In a separate bowl, combine the flax eggs, sugar, and oil and beat with a mixer or by hand for about 2 minutes. Stir in the water, vanilla extract, and natural red food colouring.
- Combine wet and dry . Add the dry mixture to the wet mixture, along with the melted chocolate chips. Stir for about 3 minutes, or until combined.
- Add the vinegar and baking soda . In a small bowl, stir together the vinegar and the baking soda. Stir this into the brownie batter.
- Bake . Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles. Bake for 35 minutes.
- Cool . Allow the brownies to cool completely in the pan on a wire rack. Then, let brownies chill in the fridge while you make the frosting.
- Start the frosting . Use a mixer to beat the butter and cream cheese together for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and a pinch of salt.
- Add the sugar and cornstarch . Add a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute, or until incorporated. Continue to add the powdered sugar a cup at a time until the frosting has reached the desired thickness.
- Chill . Cover the bowl and chill the frosting for at least 4 hours or overnight. You can enjoy it right away, but it will thicken up in the fridge.
- Frost . Spread the frosting onto the brownies, then refrigerate for at least an hour before slicing and serving.
Tips for Success
- Adjust the texture as desired . For fudgier brownies, bake for 35 minutes. For slightly cakey brownies, bake for 40 minutes.
- Let the vegan butter and cream cheese come to room temperature . Be sure to use room temperature ingredients for the frosting. This will ensure a smooth and creamy consistency.
- Sift the cornstarch and powdered sugar . To prevent lumps in your frosting, sift the powdered sugar and cornstarch before using them.
- Cool the brownies before frosting . Let the brownies cool completely in the pan before adding the frosting. Otherwise, the frosting will melt!
- Cut perfect slices . Slice the red velvet brownies with a warm knife, wiping it clean after each cut to prevent red velvet crumbs from getting all over the frosting.
Variations and Serving Suggestions
- Fold chopped pecans or walnuts into the brownie batter for an added crunch.
- White or dark chocolate chips are also an excellent addition to the red velvet brownie batter, adding some extra decadence.
- Top the brownies with sprinkles to make them festive or chocolate shavings for an elegant touch.
How to Store
Red velvet brownies are best stored in the refrigerator, where they can last for up to a week in an airtight container.
Can I Freeze This Recipe?
Yes, you can freeze these red velvet brownies. Freeze them on a parchment-lined sheet pan until the frosting is solid, then transfer them to an airtight container or freezer bag. They will last for up to 3 months. Thaw in the refrigerator before serving.
More Vegan Brownie Recipes
- Pumpkin Brownies
- Vegan Mug Brownie
- Gluten Free Brownies
- Vegan Brownies
- Vegan Almond Flour Brownies
- Peppermint Chocolate Brownies
Ingredients
Brownies
- 1 cup chocolate chips, melted , (188g)
- 1 cup all-purpose flour , (133.75g)
- 1/2 teaspoon sea salt
- 2 flax eggs , or 2 vegan egg substitutes
- 3/4 cup brown sugar , I use raw brown sugar, cane sugar or coconut sugar, (158g)
- 1/2 cup oil , or vegan butter (any kind), (100g)
- 1/4 cup water
- 2 teaspoons vanilla extract , or vanilla paste
- 2-3 tablespoons natural red food colouring
- 1 teaspoon vinegar
- 1/4 teaspoon baking soda
Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese* , bring to room temperature
- ½ cup vegan butter , bring to room temperature, (4 ounces)
- 2 teaspoons vanilla extract
- pinch sea salt , or vanilla paste
- 3 – 4 cups powdered sugar , sifted, (480g for 4 cups)
- 1/4 cup cornstarch , sifted, (32g)
Instructions
Brownies
- Preheat oven to 325°F/160°C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, whisk the flour and salt and until combined. Set aside.
- In a separate bowl, add the flax eggs, sugar and oil and mix until combined in a mixer or by hand for about 2 minutes. Add the water, Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and natural red food colouring and stir again for 1 minute. Add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- In a small container, combine the vinegar and the baking soda. It will fizz! Stir quickly, add to the brownie mixture and combine once more.
- Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Tap the brownie pan on the counter a few times to release any bubbles.
- Bake for 35 minutes.**
- When finished, remove from oven and allow to cool completely in pan on a wire rack. Then let brownies chill in the fridge while you make the frosting (if not made already).
- Add the frosting to the brownies, then allow to chill in the fridge for at least an hour before slicing through. Slice through with a warm knife, cleaning after slice to prevent red velvet crumbs from getting all over the frosting. Serve and enjoy! These brownies are best stored in the fridge and freeze beautifully!
Cream Cheese Frosting
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
Notes
- *If you can’t find vegan cream cheese, you can use cream cheese spread but it won’t hold up out the fridge! It’ll taste delicious though!
- **The first time I made these brownies I baked them at 40 minutes. They came out slightly fudgy, slightly cake-y, which was still an amazing contrast to the richness of the frosting. So if you want more fudgy – 35 minutes is great, if you want slightly cake-y brownies, 40 minutes is for you!
- To store : Red velvet brownies are best stored in the refrigerator, where they can last for up to a week in an airtight container.
- To freeze : Freeze the brownies on a parchment-lined sheet pan until the frosting is solid, then transfer them to an airtight container or freezer bag. They will last for up to 3 months. Thaw in the refrigerator before serving.
