Veggie Balls
Servings: 4 (makes 20 balls)
Ingredients
- 2 1/2 tablespoons (37.5 ml) filtered water
- 1 tablespoon (8 g) flax meal
- 1 cup (120 g) raw walnuts, soaked and drained
- 2/3 cup (76 g) blanched almond flour
- 2 cups (170g/6oz) sliced mushrooms
- 1/4 cup (37 g) diced red onion
- 1/4 cup (12 g) finely chopped flat-leaf parsley
- 2 tablespoons (12 g) nutritional yeast
- 1 1/2 tablespoons (27 g) Italian seasoning
- 1 tablespoon (16 g) tomato paste
- 1 1/2 teaspoons (7.5 ml) balsamic vinegar
- 1 1/2 teaspoons (12 g) Dijon mustard
- 1 teaspoon (4 g) garlic powder
- 1 teaspoon (8 g) Celtic sea salt
- 1 teaspoon (5 ml) fresh lemon juice
- 1/8 teaspoon (0.25 g) red pepper flakes
- Extra-virgin olive oil, for brushing veggie balls for cooking
Instructions
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with a silicone liner or parchment paper.
- Make the flax egg: In a small bowl, whisk the filtered water and flax meal together until well combined. Set aside to allow the gel to form.
- Place the drained walnuts into a food processor fitted with the s blade, and pulse until finely ground. (You do not want chunks of walnuts or your veggie balls will be crunchy.) Add the blanched almond flour, mushrooms, red onion, parsley, nutritional yeast, Italian seasoning, tomato paste, balsamic vinegar, mustard, garlic powder, salt, lemon juice, red pepper flakes, and flax egg, and process until well combined and the consistency of pâté.
- Using a tablespoon measurer, scoop out the mixture, and with your hands, roll into 20 equal-sized balls. (The mixture will feel wet, but it will hold together when cooked.)
- Transfer the balls to the prepared baking sheet. Using a pastry brush, gently glaze each veggie ball with a tiny amount of olive oil. (Alternatively, spray them with cooking spray.)
- Bake for 15 minutes. Then, brush or spray again with oil. Bake for a further 15 minutes, until cooked through, slightly browned, and firm on the outside. Allow the balls to cool on the tray for 5 to 10 minutes before using.
- Serve out one portion (5 veggie balls), and transfer the remaining balls to a sealed container in the fridge or freezer for future meals or snacks.
Notes
SERVING SIZE: 1 serving = 5 veggie balls. SERVING SUGGESTIONS: Serve these veggie balls plain or with the SK60™ Marinara Sauce with other SK60™ sauces or SK60™ vegetable sides. ACTIVATING FOODS
Any nuts and seeds (besides hemp, chia, and flax) need to be activated for better digestion. For instructions, refer to the Activating Foods page. PROTEIN BOOSTERS *Check the protein content of the core recipe, review your protein needs, then refer to the SK60™ Protein Boosters cheat sheet for the appropriate portion size. plant protein:
Any nuts and seeds (besides hemp, chia, and flax) need to be activated for better digestion. For instructions, refer to the Activating Foods page. PROTEIN BOOSTERS *Check the protein content of the core recipe, review your protein needs, then refer to the SK60™ Protein Boosters cheat sheet for the appropriate portion size. plant protein:
- hemp seeds
- watermelon seeds (sprouted)
- SK60™ Cheese Sauce
- SK60™ Garlic Sauce
- SK60™ Aioli
- SK60™ Curry Sauce
- SK60™ Lemon Tahini Sauce
- SK60™ Mayo
- SK60™ Sour Cream
- SK60™ Ricotta
- SK60™ Ranch Dressing
- SK60™ Bread (1-slice serving)
- SK60™ Almond Crackers (1 serving/7-8 crackers)
- SK60™ Vegan Almond Crackers (1 serving/5 crackers)
- turkey, organic, hormone-free
- chicken, organic, hormone-free
- beef, organic, grass-fed
- eggs, organic, pasture-raised
Nutrition
Calories: 269kcal | Carbohydrates: 14g | Protein: 8g | Fat: 20.7g | Saturated Fat: 1.5g | Sodium: 648mg | Potassium: 449mg | Fiber: 4g | Sugar: 4g | Calcium: 55mg | Iron: 1mg
I was craving veggie balls … and then this recipe appeared!! Thank you, Tess for being ahead of my cravings!!!
I’m still working out the cooking times as I live at a high altitude and have a convection oven … adding time next time …
Yummy, and absolutely delicious.
These are so morish. My tip to you is pack the others away before you try one or they won’t make it to the freezer