Name: Vegan Baked Vegetable Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 100 g quinoa; 50 g zucchini; 50 g carrot; 23.33 g onion; 10 g parsley; 0.67 clove garlic; 23.33 g breadcrumbs; 10 g flaxseed; 20 ml water; 1.33 g oregano; 1.33 g basil; 1 g salt; 0.33 g black pepper; 1.67 ml olive oil

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Baked Vegetable Balls

Vegan Baked Vegetable Balls

Savory and nutritious plant-based balls, perfect as an appetizer or main course.

Provides a healthy, plant based, moderate calorie option, with good amounts of fiber and protein to support overall dietary goals.

Source

Ingredients:

100
g
quinoa
50
g
zucchini
50
g
carrot
23.33
g
onion
10
g
parsley
0.67
clove
garlic
23.33
g
breadcrumbs
10
g
flaxseed
20
ml
water
1.33
g
oregano
1.33
g
basil
1
g
salt
0.33
g
black pepper
1.67
ml
olive oil

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Preheat the oven to 190°C.
Line a baking tray with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, finely chopped onion, minced garlic, chopped parsley, breadcrumbs, ground flaxseed mixed with water, 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 4-5cm in diameter, and place them evenly spaced on the prepared baking tray.
Lightly spray the veggie balls with olive oil 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.

Nutrition	Per Serving 295 g	Per 100g
Energy	328.2 kcal	111 kcal
Protein	10.8 g	3.7 g
Fibre	10 g	3.4 g
Salt	1.3 g	0.4 g
Sugar	6.4 g	2.2 g
Carbohydrates	52.3 g	17.7 g
Fat	8.7 g	3.0 g

Environmental	Per Serving 295 g	Per 100g
CO2	0.2 kg	0.1 kg
Water	51.5 l	17.5 l

100
g
quinoa
50
g
zucchini
50
g
carrot
23.33
g
onion
10
g
parsley
0.67
clove
garlic
23.33
g
breadcrumbs
10
g
flaxseed
20
ml
water
1.33
g
oregano
1.33
g
basil
1
g
salt
0.33
g
black pepper
1.67
ml
olive oil

Preheat the oven to 190°C.

Line a baking tray with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine the cooked quinoa, grated zucchini, grated carrot, finely chopped onion, minced garlic, chopped parsley, breadcrumbs, ground flaxseed mixed with water, 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 4-5cm in diameter, and place them evenly spaced on the prepared baking tray.

Lightly spray the veggie balls with olive oil 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.