I am working on trying to fix it! I found a recipe in an old cooking magazine the other day and it looked quite tasty but it was definitely not vegan...just vegetarian. I am always on the lookout for a good vegan meatball recipe and once I veganized this one, it claimed a place in my "keep and use again" recipe folder!

Walnut Meetballs
Egg replacer for 3 eggs (I used 4 1/2 t EnerG egg replacer and 6 T water mixed together)
 1 T dried minced onion
3 T fresh parsley, minced
1 1/2 t poultry seasoning
3/4 t garlic powder
 1/2 t salt
1 1/4 cups finely crushed saltine crackers (make sure they are free of hydrogenated oils and high fructose corn syrup!)
3/4 cup ground walnuts (I gave them a good whirl in my food processor until they were finely ground)
1/2 cup shredded vegan cheese (I used Trader Joes' new vegan cheese)

In a bowl, combine the first 6 ingredients (egg replacer through salt). Add crackers, walnuts and vegan cheese. Use your hands to mix well. Shape mixture into 1 inch balls and place in a 9x13 baking dish coated with cooking spray. Bake at 400 degrees for 25-30 min or until lightly browned on the outside. Serve with barbeque sauce, atop spaghetti and marinara, inside a sandwich...the possibilities are endless!! See below recipe :-) I love Chinese food! One of my favorite Chinese dishes is low mein but I find it a very difficult meal to replicate and end up with a result resembling a good restaurant version. I managed to come up with a pretty delicious replica this week and served it with the leftover Walnut Meetballs dunked in a sweet and tangy sauce!

Vegan Lo Mein
8 oz thin spaghetti (I used half white pasta and half whole wheat pasta), cooked to al dente
2 T soy sauce
4 T oil, divided
1/2 t garlic powder
1/2 t ground ginger
1/2 T ume plum vinegar or rice vinegar
1 T black bean paste
1/2 cup no-chicken broth or vegetable broth
1 t sugar
1 T cornstarch
5 green onion stalks, washed and chopped
1 cup sliced carrots
1 1/2 cups sliced cabbage
1 cup cut green beans

Heat 2 T oil in large skillet. Add onions, green beans and carrots and cook 4-5 minutes. Add cabbage and cook additional 1-2 minutes. In a small dish, combine 2 T oil, soy sauce, garlic, ginger, vinegar, black bean paste, broth, sugar, and cornstarch. Pour into pan and cook until just thickened. Remove from heat and toss with pasta.

Tangy Asian Sauce (drizzled over Walnut Meetballs in the picture)
1/2-1 t crushed red peppers (depending on spice preference)
3 cloves minced garlic
1 T chopped cilantro
2 T soy sauce
1 T finely chopped ginger
1/2 cup barbeque sauce
1/4 cup terriyaki sauce
1/4 cup hoisin sauce
1/4 cup no-chicken broth or vegetable broth

 Combine all ingredients in a saucepan over medium heat and cook until thick, bubbly and heated through - about 10 minutes. Serve over rice, veggies, or Walnut Meetballs!