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Pecan Balls
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Serves: 6
Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.
In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.
Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)
Fat: less than 7 grams!* Cholesterol: less than 10 grams!*
*= Depends on chosen fat use
Ingredients
- 1 cup finely chopped pecans
- 8 oz. vegan cream cheese (the light version, if available)
- 1/2 - 3/4 cup egg substitute
- 1 lg. onion, very finely chopped
- 1c.+ dry vegan bread crumbs
- 1 1/2 teaspoon - 1 tablespoon garlic salt
- 2 cans vegan cream of mushroom soup
- 2 cup vegan sour cream (also light, if it's available)
- 3/4 cup water
- 1 1/2 cup grated vegan cheddar cheese
Directions
Preheat oven to 350 degrees F. As vegan substitutes sometimes vary in consistency, you might need to add a little more or less, depending.
Mix together first 6 ingredients, adding more egg substitute and/or vegan breadcrumbs to make a firm mixture. Shape (roll) into balls about the size of a ping pong ball. The balls should be firm enough to hold their shape, yet wet enough to be a bit sticky. Spray bottom of 8x8 or 9x9 baking dish with vegetable spray. Arrange balls in dish evenly.
Mix next 3 ingredients and pour over pecan balls. Bake for 45 - 50 min.
Sprinkle grated cheese over balls and bake for an additional 10 minutes.
Serve.
This recipe is used for Thanksgiving and Christmas, althoughI use it about once a month for any special occasion!
Enjoy!