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Sweet & Sour Meatballs Vegan

Sweet & Sour Meatballs {Vegan}

Rebecca Coleman
A veganized version of one of my childhood comfort foods.
Prep Time 30 minutes
Course Main Course
Cuisine American
Servings 3

Equipment

  • Dutch oven

Ingredients
  

  • 1 package pre-made vegan meatballs of your choice I used Modern Meat
  • 1 tin of pineapple chunks
  • 1 red pepper cut into 1" pieces
  • 1 small-medium onion cut into 1" pieces
  • 1 tsp fresh chopped ginger
  • 1 tsp fresh chopped garlic
  • 1 1/2 cups water
  • 1/4 cup light-coloured jam plum, apricot
  • 1/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 2 tbsp cornstarch

Instructions
 

  • Preheat oven to 350 degrees.
  • On the stovetop, in a dutch oven, heat a tablespoon or two of oil over medium-high heat, and add the onions. Stir well and allow to cook for about 5 minutes, until softened and beginning to brown on the edges. Add the red pepper and cook for another 2 minutes.
  • Meanwhile, in a large mason jar, add the juice from the pineapple, the ginger, garlic, jam, sugar, vinegar, soy sauce, water and cornstarch. Screw on the lid and shake well till combined.
  • Add the sauce to the pan and increase the heat to bring up to a boil until it thickens. Finally, add in the pineapple chunks and the vegan meatballs. Stir well.
  • Put the top on the dutch oven and place in the preheated oven. Bake for 30 minutes. Serve over rice.
Keyword vegan