When cool weather rolls in, all we can think about is cozy comfort food. One of our favourite things to whip together is the Cheese Fondue from the Edgy Veg. It’s cheesy perfection! Which is why we just had to come up with a couple vegan fondue dippers to pair with it!
When we were thinking of what we could make to eat with cheese fondue (other than veggies of course), one of our first thoughts was our meatballs from our meatball sub recipe! Our second a-ha moment was to come up with an amazing new Pretzel Bites!
They’re both super easy to make and very delicious!
So why not cozy up this weekend with a big batch of the Edgy Veg’s fondue, and our meatballs and pretzel bites??
Vegan Fondue Dippers: Meatballs
- 1 540 ml can chickpeas, rinsed and drained
- 2 tablespoons ground flax seed
- 4 tablespoons of water
- ½ cup uncooked quinoa
- 1 cup vegetable broth
- ½ red or white onion, roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ cup bread crumbs
- 1 tablespoon nutritional yeast
- Place ½ cup uncooked quinoa in a small pot with 1 cup of vegetable broth. Bring to a boil and reduce to a simmer until all of the water is gone and the quinoa is cooked through.
- In a small bowl whisk together the ground flax seed with 4 tablespoons of water to make your flax egg. Set aside for 10 minutes until the flax egg starts to thicken slightly.
- Place chickpeas in a blender or food processor and blend until they’re broken down and slightly chunky.
- In a small pan over medium heat add the olive oil. Once hot add in the onion, sauteeing until it starts to become translucent. Add in the crushed garlic and sautee for one additional minute.
- Remove from heat.
- Preheat oven to 450 F.
- In a large bowl, add the chickpeas, flax egg, cooked quinoa, sauteed onion and garlic mixture, salt, parsley, oregano, basil, thyme, bread crumbs and nutritional yeast. Mix until everything is fully incorporated. If the mixture is to sticky add in more breadcrumbs 1 tablespoon at a time.
- If you find that its to dry, add in a little vegetable broth 1 teaspoon at a time. The perfect consistency should easily roll into meatballs without being to sticky.
- Using a tablespoon, scoop out the meatball mixture and roll into meatballs. Place meatballs on a lined baking sheet, making sure no meatballs are touching.
- Place tray with meatballs in the oven and bake for 20 to 25 minutes, removing meatballs half way through and turning to ensure evenly cooked. Finished meatballs should be golden brown and crispy to the touch.
Vegan Fondue Dippers: Pretzel Bites
Why Pretzel Bites instead of full pretzels? We wanted to make this snack versatile and as easy as possible to make! Our Pretzel Bites make the perfect appetizer for any occasion and we promise you your guests will go crazy for them! The only problem we’ve had with these Pretzel Bites is they seem to get eaten way to quickly!
If you want to make a smaller batch of Pretzel Bites this dough freezes so well, it’s amazing. When you’re preparing the dough to roll it out, you cut it into 6 equal parts. Feel free to make 2 parts of the dough, and individually wrap the remaining parts and freeze them for later. Store them in a freezer safe container or alternate food wrap and pull them out 30 minutes to 1 hour before you want to make them. Finding out that this dough froze so well was such a game changer for us. It’s a rare occasion that we don’t have some dough in the freezer to make in a pinch.
We call it out in the recipe but when you’re adding the baking soda to the boiling water make sure to add the baking soda in very slowly! The baking soda causes the water to boil over and you’ll have quite a mess on your hands if you do it all at once. This recipe is so easy to make, we promise just be mindful of this step!
Serve these yummy Pretzel Bites with our Queso Cheese sauce or dip them in the EdgyVeg Cheese Fondue! We are so excited for you to make these, you’re going to love them!
Pretzel Bites & Vegan Queso Sauce
For the Pretzel Bites
- 1 1/2 cups Lukewarm Water
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Brown Sugar
- 1/3 cup Vegan Butter + extra for brushing
- 2 tsp Salt
- 5 cupa All-Purpose Flour
- 1 tbsp Olive Oil
- 12 cups Water
- 1/3 cup Baking Soda
- Coarse Salt To sprinkle on top
For the Vegan Queso Sauce
- 1 cup Shredded Cheddar Cheese We use Earth Island
- 1 tbsp Almond Milk
- 1/4 cup Salsa
Using a stand mixer attach the dough hook and add the 1 ½ cups lukewarm water, active dry yeast, brown sugar and ⅓ cup butter to the bowl. Mix well until all of the ingredients are well combined and let sit for 10 minutes.
Add the salt and all purpose flour and mix on low speed until well incorporated.
Increase the speed to medium allowing the hook to knead the dough the ingredients until a smooth dough has formed. If the dough is to wet add more flour, 1 teaspoon at a time.
Oil a large bowl with 1 tablespoon of olive oil.
Remove the dough from the bowl and form into a smooth ball with your hands. Place on a floured surface to form the ball if necessary.
Place the dough into the well oiled bowl and cover with a towel. Place the covered bowel in a warm spot or over another bowl of warm water and let sit for 1-2 hours.
Once the dough is ready preheat your oven to 425F and line a baking sheet. Set the baking sheet aside.
To a large pot add the 12 cups of water and bring to a boil.
Meanwhile it’s time to roll out the dough. Cut the dough into 6 equal pieces and roll each piece into a long rope, so it’s roughly 1 inch thick around. Cut each rope into 1 inch pieces, forming the pretzel bites.
Once the water has boiled slowly add in the baking soda, ¼ at a time. Be very careful as the water will boil over if you add it all at once.
Next add the pretzel bites to the baking soda water, working in batches not to overcrowd the pot. You don’t want the pretzel bites to be touching each other.
Allow the pretzel bites to boil for 30 seconds to 1 minute, removing with a slotted spoon. Place the pretzel bites onto the lined baking sheet and pat dry. Continue until all of the pretzel bites have been boiled.
Brush all of the bites with melted vegan butter and generally sprinkle with coarse salt.
Place in the oven and bake for 16-18 minutes until golden brown. Half way through, gently move the pretzel bites around on the pan to ensure they don’t stick, but don’t flip them.
Remove from oven and allow 5 minutes to cool.
For the cheese sauce add all of the ingredients to a bowl and microwave on high for 1 minute.
Remove and whisk, repeating until everything has melted and you are left with a thick cheesy queso sauce. If the sauce is too thick, add more almond milk 1 teaspoon at a time.
Serve the pretzel bites with the Queso Cheese Sauce and enjoy!