Description
These delicious mushroom quinoa and red pepper veggie balls are a nutritious and flavorful plant-based dish perfect as a snack, appetizer, or a main course side. Packed with protein-rich chickpeas, quinoa, and vibrant vegetables, these veggie balls are seasoned with smoked paprika, cumin, and fresh parsley for a smoky and fresh flavor profile. They are baked to perfection, resulting in crispy exteriors and tender interiors, making them a healthy and satisfying meal option for vegetarians and vegans alike.
Ingredients
Scale
Main Ingredients
- ½ cup Quinoa (Rinse well before cooking)
- 1 cup Water (To cook quinoa)
- 1 tablespoon Olive Oil (Healthy fats; can substitute with avocado oil)
- 1 Onion (Finely chopped; shallots can be used)
- 1 cup Mushrooms (Diced; cremini or white button work best)
- 1 Red Bell Pepper (Diced; yellow or orange can be substitutes)
- 2 cloves Garlic (Minced; garlic powder can be used if needed)
- 1 can Chickpeas (Drained; provides protein)
- 2 tablespoons Flaxseed Meal (Acts as a binding agent)
- 1 handful Fresh Parsley (Adds brightness)
- 1 teaspoon Smoked Paprika (Imparts smoky flavor)
- 1 teaspoon Cumin (Offers warmth and depth)
- to taste Salt (Enhances flavor)
- to taste Black Pepper (Freshly ground preferred)
- 1 cup Breadcrumbs (Gluten-free can be used)
Instructions
- Cook the Quinoa: Rinse ½ cup of quinoa thoroughly under cold water to remove its natural bitterness. Combine the rinsed quinoa with 1 cup of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all water is absorbed and quinoa is fluffy. Set aside to cool.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Then add the diced mushrooms, red bell pepper, and minced garlic. Cook for another 5-7 minutes until vegetables are softened and fragrant.
- Prepare the Chickpeas and Flaxseed Mixture: Drain and rinse 1 can of chickpeas. In a food processor or with a potato masher, roughly mash the chickpeas to a coarse texture. In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for 5 minutes to create a flax egg, which will act as a binder.
- Combine Ingredients: In a large mixing bowl, add the cooked quinoa, sautéed vegetables, mashed chickpeas, flax egg, fresh chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon cumin, salt, and black pepper to taste. Mix well until combined.
- Add Breadcrumbs and Form Balls: Gradually fold in 1 cup of breadcrumbs until the mixture holds together without being too dry or wet. Using your hands, shape the mixture into approximately 16 small balls.
- Bake the Veggie Balls: Preheat your oven to 375°F (190°C). Place the veggie balls evenly spaced on a baking sheet lined with parchment paper or a lightly oiled baking tray. Bake for 25-30 minutes, turning the balls halfway through cooking to ensure even browning and a crispy exterior.
- Serve: Allow the veggie balls to cool slightly before serving. They can be enjoyed as a snack, appetizer with dipping sauce, or served alongside salads, grain bowls, or pasta dishes.
Notes
- To make this recipe gluten-free, use gluten-free breadcrumbs.
- You can substitute mushrooms with zucchini or carrots if preferred.
- The flaxseed meal acts as a vegan binder; for non-vegan alternatives, a beaten egg can be used.
- These veggie balls can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For extra crispiness, consider briefly air frying or pan-frying the balls after baking.
