1 cup pecans, finely chopped
8 ounces vegan cream cheese
1/2-3/4 cup egg substitute (http://vegweb.com/index.php?topic=7678.0)
1 large onion, very finely chopped
1 cup dry bread crumbs
1 1/2 teaspoons-1 tablespoon garlic salt
2 (10 ounce) cans vegan cream of mushroom soup
2 cups vegan sour cream
3/4 cup water
1 1/2 cups grated vegan cheddar cheese
1. Preheat oven to 350 degrees F and spray 8x8" pan with nonstick spray. Mix together first 6 ingredients (through garlic salt), adding more egg substitute and/or vegan breadcrumbs to make a firm mixture.
2. 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.
3. Arrange balls in prepared dish evenly. Mix next 3 ingredients (through water), and pour over pecan balls.
4. Bake for 45-50 minutes. Sprinkle grated cheese over balls and bake for an additional 10 minutes.
This recipe is used for Thanksgiving and Christmas, although I use it about once a month for any special occasion! Enjoy!