INGREDIENTS
* If you are unable to find vegan egg replacer from Bob's Red Mill or Ener-G, you can simply make 2 flax eggs by combining 2 TBS flaxseed meal with 5 TBS water. Stir and let rest for 5-10 minutes to thicken.
* It's important to know that I've tested this recipe several times with other imtitations of Vegan Ground Beef, and Beyond Meat holds together the best. If you use a different brand of vegan ground beef, I am not sure the meatballs will hold up their form.
* To make this dish entirely gluten free, simply replace regular breadcrumbs with gluten free breadcrumbs
*If you can't find vegan chicken bouillon cubes or paste, you can use vegetable bouillon cubes, or replace with 12 cups vegetable broth
DIRECTIONS
*If you're in a time crunch and do not want to roast your own tomatoes, sub out ONE 28 oz can of fire roasted crushed tomatoes.
* To ensure the meatballs hold their form when you add them to the hot broth, it is important to let them chill in the refrigerator for 20-30 minutes.
*I don't add the meatballs and the vegetables all at once because the meatballs need to cook the longest. Additionally, the carrots and zucchini take less time to cook than the potatoes, which is why I only add them to the last 10 minutes of cooking.