Golden Beet Vegan Meatballs with Almond Sage Cranberry Cream

To make Vegan Meatballs:

1. Using a food processor with shredding plate attachment, shred the beets, onion, garlic, mushrooms, parsley, sage tarragon, thyme, and hazelnuts. If using dried sage, tarragon, and thyme, add these ingredients later on with the smoked paprika. If you don’t have a food processor, you can use a box grater for the beets, onion, garlic, and mushrooms, and chop the herbs and hazelnuts finely. Set aside.
2. Place beans in a large mixing bowl and mash slightly with a potato masher to achieve a thick mixture with some lumps.
3. Add the shredded vegetable mixture to the bowl, along with the flax seeds, breadcrumbs, smoked paprika, black pepper, and salt (optional). Mix together well.
4. Mix in soy sauce, tahini, and lemon juice—using hands to combine mixture well.
5. Cover and refrigerate for 1 hour (or overnight).
6. Preheat oven to 375 and spray a baking sheet with non-stick cooking spray.
7. Form 24 golf ball-sized balls out of the mixture and place evenly on baking sheet.
8. Bake vegan meatballs in top rack of oven for about 25-35 minutes, until golden brown.
9. Serve with Almond Sage Cranberry Cream.
10. Makes 8 servings (3 veggie balls each)

To Make Almond Sage Cranberry Cream:

1. Soak almonds in water for 1 hour (or overnight).
2. Drain water and place soaked almonds in the container of a small blender or food processor.
3. Add 4 tablespoons plant-based milk, lemon juice, garlic, black pepper, ground sage, and nutritional yeast, and process to make a thick, creamy dip. If too thick, may add additional plant-based milk as needed to create smooth creamy texture.
4. Transfer cream to a dish and stir in fresh sage, cranberries, and salt if desired. May garnish with additional freshly ground black pepper and fresh sage, if desired. Makes 8 servings (about 2 ½ tablespoons each).