Vegan Baked Veggie Balls are a tempting and healthy snack recipe. These bite-sized balls features cooked vegetables, breadcrumbs, and spices. These Vegan Baked Veggie Balls are a popular choice because of their flavor, versatility, and simplicity of preparation. Baking preserves their delicate, delicious interior while creating a crispy exterior. Items like vegetables, breadcrumbs, and spices are not only affordable but also readily found in the majority of supermarkets.
Let’s prepare the flavorful balls with the baking steps (listed below).
STATS
- Course: Snacks
- Cuisine: Italy-inspired
- Diet: Vegan, Vegetarian
- Total Time: Thirty-five minutes
- Preparation Time: Twenty minutes
- Cooking Time: 15 minutes
EQUIPMENT
- Oven
- Mixing bowl
- Baking pan
- Shape maker
- Serving tray
INGREDIENTS
- One cup of cooked vegetables like carrots, zucchini, and bell peppers
- Half a cup of vegan breadcrumbs
- Nutritional yeast 1/4 tsp
- 1 tbsp of olive oil
- Finely chopped small onion 1
- 2 garlic cloves, crushed
- Dried oregano 1 tsp
- Salt, we add to taste
- Black pepper, cracked, adds to the flavor
INSTRUCTIONS
- Heat the oven to 190 degrees Celsius to bake these balls.
- Next, add cooked vegetables, garlic cloves, nutritional yeast, onion, salt, breadcrumbs, olive oil, and dried oregano to a bowl.
- Now, mix all items with your hands.
- After that, turn this mixture into balls with the help of a shape maker.
- Put aside these patties in the fridge until their shape sets.
- Meanwhile, we will prepare the baking pan.
- Drizzle a little oil over the baking sheet to prevent the balls.
- Now, transfer the balls in one row in the baking pan.
- Cook for 14/19 minutes or until these balls are brown.
- The tempting and wholesome Baked Veggie Balls are prepared.
- Place these yummy balls on a tray and serve.
UNIQUE SERVING SUGGESTIONS
- Pair these baked balls with a flavorful mushroom sauce.
- Serve these balls with a pasta and quinoa bowl.
- Stir-fried vegetables or potato wedges pair well with these balls.
- Enjoy it with vegan tabbouleh, tahini sauce, and steamed rice.
TIPS
- Choose a good-quality nutritional yeast to get a wonderful, savory, and cheesy flavor.
- Simmer a tiny veggie ball to verify the seasonings.
- Make any adjustments to the balls before baking and rolling.
- The veggie balls may become dry if they are overbaked. Bake until they are firm.
- Dab your palms with a little oil to prevent the fritter mixture from adhering to your fingers.
- Use a variety of colorful and fresh vegetables.
- Process the vegetables in a food processor to prevent mushiness.
STORAGE INFORMATION
Fridge:
- You can store the baked veggie balls in an airtight vessel and refrigerate them for 3/5 days.
Freezer:
- Save these baked balls in a sealed pouch or bowl and freeze them for one to two months.
Reheating:
- These baked balls can be reheated straight from the freezer on a baking tray in the oven for 13/18 mins, or until thoroughly heated at around 350 degrees F.
FAQs
Which vegetables are suitable for making these balls?
- A vast array of vegetables can be used to make these balls, such as peas, carrots, bell peppers, sweet potatoes, spinach, corn, onions, zucchini, and even leftover cooked vegetables.
How can these balls stay together?
- Make sure to squeeze out any extra moisture from the veggies and add enough vegan binder. Another helpful tip is to let the mixture rest before rolling.
Can I add cooked beans or lentils to these baked balls?
- Yes, cooked beans or lentils can help bind the veggie balls and provide protein.
NUTRITIONAL INFORMATION/SERVING
Total Calories 163 kcal
Carbohydrates 23 g
Protein 4 g
Dietary Fiber 9 g
Total Fat 8 g
Sugar 13 g
Iron 2 mg
