Ingredients (use vegan versions):

• 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 8×8 or 9×9 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, although
I use it about once a month for any special occasion!

Enjoy!

Serves: 6

Preparation time: 45 min.

Tags: Cheese, Mushroom, Soup, Vegan