1 tablespoon olive oil
1/2 cup onion, finely chopped
6 ounces (about 1 1/2 cups) shredded vegan cheddar cheese (I use Daiya)
2 egg replacers, divided
1/2 cup breadcrumbs (whole wheat is preferred)
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried ground sage
1/2 teaspoon dried thyme leaves
pinch dry ground mustard
salt and pepper, to taste
2 tablespoons nondairy milk + extra for binding
2 teaspoons rolled oats
1. Preheat oven to 425 degrees F. Heat the oil and saute the onion until soft. Let cool. Mix the onion with the cheese, 1 egg replacer, breadcrumbs, and spices.
2. Shape the mixture into balls (I use a small scoop). They may be difficult to form; if they just won't stay together, add just a little nondairy milk to the mixture.
3. Whisk the other 1 egg replacer with 2 tablespoons nondairy milk. Dip each meatball in the egg mixture, then roll in the oats.
4. Shallow-fry until lightly browned and then bake for 15-20 minutes.
I veganized this last night for the first time and the balls flattened while baking in the oven, but they still tasted amazing!
Source of recipe: My mother used to make this recipe when I was a teenage vegetarian instead of meatballs for spaghetti or grinders. She got the recipe from The Harvest Collection by Gardner Merchant with the recipe title of fresh herb oat cakes.