Instructions: Let’s dive into the culinary process:
- Preheat your oven to 375°F (190°C) to create the optimal cooking environment.
- Line three baking trays with parchment paper or lightly grease them with olive oil, ensuring effortless cleanup.
- In a spacious mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, chopped onion, minced garlic, chopped parsley, breadcrumbs, flaxseed mixture, dried oregano, dried basil, salt, and black pepper. Embrace the symphony of colors and textures as you blend the ingredients into a harmonious mixture.
- With your hands as your trusty culinary tools, shape the mixture into small balls, approximately 1-1.5 inches in diameter. Arrange them evenly spaced on the prepared baking trays, allowing each veggie ball to bask in the warmth of the oven.
- Lightly spray the veggie balls with olive oil spray, a culinary flourish that will enhance their crispiness and golden hue.
- Slide the baking trays into the preheated oven and let the magic unfold for 25-30 minutes. As the veggie balls undergo their culinary transformation, savor the tantalizing aromas wafting through your kitchen.
- Once golden brown and crispy on the outside, remove the veggie balls from the oven and allow them to cool slightly before serving. Exercise patience as you anticipate the moment of culinary triumph.
Nutritional Information: Let’s delve into the nutritional profile of this culinary masterpiece:
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 280mg
- Total Carbohydrates: 31g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 7g
Note: Please note that nutritional values are approximate and may vary depending on the specific ingredients used.
Conclusion: In conclusion, our Vegan Baked Veggie Balls recipe offers a delectable fusion of flavors and textures, proving that plant-based cuisine can be both satisfying and nutritious. Whether enjoyed as a savory appetizer, served atop a bed of greens, or nestled within a hearty sandwich, these veggie balls are sure to delight the senses and nourish the body. Embrace the culinary creativity and embark on a journey of gastronomic delight with this wholesome and delicious recipe.
Vegan Baked Veggie Balls
Servings: 6 (approximately 18 balls)
Ingredients:
- 2 cups cooked quinoa
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (gluten-free if needed)
- 2 tablespoons ground flaxseed mixed with 4 tablespoons water (as a binder)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions:
- Preheat your oven to 375°F (190°C). Line three baking trays with parchment paper or lightly grease them with olive oil.
- In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, chopped onion, minced garlic, chopped parsley, breadcrumbs, flaxseed mixture, dried oregano, dried basil, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Using your hands, shape the mixture into small balls, about 1-1.5 inches in diameter, and place them evenly spaced on the prepared baking trays.
- Lightly spray the veggie balls with olive oil spray to help them brown and crisp up in the oven.
- Bake in the preheated oven for 25-30 minutes, or until the veggie balls are golden brown and crispy on the outside.
- Remove from the oven and let the veggie balls cool slightly before serving.
