Chocolate Cake 

1 cup unsweetened almond milk 1 tablespoon apple cider vinegar 2 cups all purpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil OR melted coconut oil 2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract 1 cup boiling water Chocolate Buttercream Frosting 1 cup cocoa powder 1 1/2 cups earth balance vegan butter, softened baking sticks preferred 4-5 cups powdered sugar 2 teaspoons pure vanilla extract 1/4-1/2 cup unsweetened almond milk Instructions  For the Chocolate Cake Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
 Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
 In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
 Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. 
 Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
 Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting. For the Chocolate Buttercream Frosting Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
 Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
 Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
 If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. 
 Frost the cake using an icing spatula or just a butter knife. 1. For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes. 2. Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes. 3. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting. 4. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here. 5. No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth). 

1/2 cup breadcrumbs I used panko 1/4 cup unsweetened soy milk 4 tablespoons JUST Egg or flax eggs, see Notes 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon ground black pepper (2) 12 ounce packages Impossible ground beef 1/4 cup finely chopped yellow onion 3 tablespoons chopped Italian flat leaf parsley optional Instructions  Prepare oven and pan – Preheat the oven to 425 degrees F and coat a rimmed baking sheet with olive oil. Or line with parchment paper.
 Breadcrumb mixture – In a small bowl, add the breadcrumbs and pour the milk over them. Let the breadcrumbs soak for 5 minutes, then add the JUST Egg, minced garlic, salt and black pepper. Mix everything together well. Set aside.
 Mix meatballs – In a large bowl (or the bowl of a stand mixer), add the Impossible beef and finely chopped onion. Mix them together, either using a large wooden spoon or the paddle attachment on a stand mixer. Now add the bread mixture from the small bowl along with the fresh chopped parsley, if using. Mix everything together very well until combined.
 Form the meatballs – Use a cookie scoop or to scoop a small portion of the meatball mixture and roll gently into balls. They don't have to be perfectly round. You can make them a bit larger or smaller. I prefer smaller meatballs.
 Bake – Arrange the meatballs on the prepared pan. Bake for 10 minutes, then turn them over and cook for another 10 minutes, until they are browned and cooked through.
 Serve – Serve warm in marinara sauce, or make grape jelly meatballs, swedish meatballs or use with teriyaki sauce. Or anywhere else you like! Notes 1. For gluten free, use gluten free breadcrumbs or possible chopped gf oats. 2. May use any unsweetened, unflavored plant milk. 3. If you want, use 1/2 teaspoon garlic powder instead of fresh garlic. 4. Beyond Meat crumbles work too, but I did prefer them with Impossible Meat. My family could barely tell the difference though!

Meatballs 18 ounce jar grape jelly 18 ounce jar BBQ sauce Steps In a large saucepan, add the grape jelly and BBQ sauce. Turn the heat to medium and stir until the jelly melts. 
 Add the meatballs and let them simmer in the sauce for 20 minutes on low-medium heat. If the meatballs are added from the freezer, they might take a few extra minutes to get hot. 
 Serve as a fun party food with toothpicks stuck in each one. They are also good with cooked rice and sliced green onions. Enjoy! Notes Crock Pot – Cook on low for 3-4 hours. Instant Pot – Cook on high pressure for 5 minutes. Sauce options – Try apricot jam and bbq sauce, grape jelly and ketchup for sweet and sour meatballs or canned cranberry sauce and chili sauce.