An amazing substitute for meatballs in pasta or a great appetizer. Makes 10-12 vegan balls.
INGREDIENTS
1 large head of broccoli, florets and tender stem, minced
¼ cup finely chopped onion
¼ cup finely chopped celery
1 teaspoon dried basil
1 Tablespoon nutritional yeast
1 teaspoon EVOO
½ teaspoon dried oregano
½ teaspoon garlic powder
½ chipotle pepper
⅓ teaspoon salt
¼ teaspoon ground black pepper
¼ cup almond meal
¼ cup bread crumbs, gluten-free if desired
1 chia seed egg: 1 Tablespoon chia seeds + 3 Tablespoons warm water, allow 2 minutes to gel
OPTIONAL: ¼ cup vegan cheese shreds
METHOD
- Heat oil over medium heat.
- Add onions & celery and cook for 3-4 minutes.
- Pulse the broccoli and basil in a food processor until minced. Add to the pan.
- Mix in salt and cook for 3-4 minutes to draw out excess moisture. Take off heat.
- Mix in the spices, almond meal, and breadcrumbs. Make the chia seed egg.
- Mix in the vegan cheese shreds if using. Add more breadcrumbs if needed.
- Preheat the oven to 400 degrees F / 200ºc.
- Prepare a parchment lined baking sheet.
- Shape the mixture into balls. If the balls are too crumbly, sprinkle some non-dairy milk and mix well.
- Place on prepared baking sheet.
- Bake for a total of 20 to 25 minutes or until crisp and golden on the outside. Serve warm with marinara or over spaghetti or as veggie balls in a sub sandwich.
