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Vegan Mini Meatballs


These little meatless vegan meatballs are a spicy vegetarian appetizer, but a little bit sweet too. Serve these mini-meatballs warm with toothpicks. This recipe is both vegetarian and vegan.


  • 1 package GimmeLean vegetarian mock meat
  • 1/2 green bell pepper, diced
  • 1 small onion, minced
  • 2 slices bread
  • Egg replacer for 2 eggs
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • vegetable oil
  • 3/4 cup chili sauce
  • scant 2/3 cup red currant jelly


Combine the mock meat, bell pepper, onion, bread, egg replacer, garlic, and salt and pepper.

Heat a layer of oil in over medium-high heat in a skillet or frying pan. Shape the mock meat mixture into small one-inch balls and fry on all sides until browned and cooked.

In a separate skillet, whisk together the chili sauce and currant jelly and heat over low heat until well combined. Add the mini-meatballs to this sauce and stir to coat well. Allow to cook for ten minutes.

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