Pecan Balls

• 1 cup finely chopped pecans
• 8 oz vegan cream cheese (the light version, if available)
• 1/2 - 3/4 cup egg substitute
• 1 large onion, very finely chopped
• 1 cup dry bread crumbs
• 1 1/2 teaspoons - 1 tablespoon garlic salt
• 2 cans vegan cream of mushroom soup
• 2 cups vegan sour cream (also light, if it's available)
• 3/4 cup water
• 1 1/2 cups grated vegan cheddar cheese

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 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.

• Yields: depends on how large you make them. Usually serves 6.
• Preparation Time: about 45 minutes