These vegan meatballs are very versatile and easy to make.
They can be served with noodles (as I did), wrap, rice, pasta or just eaten on their own.
Delicious warm also cold.
Ingredients needed (for 22-24 balls)
1 cup uncooked quinoa (I used mix of white and red one)
1 cauliflower
handful of spinach leaves
2 flax-eggs (2 tbsp of flaxseed + 6 tbsp water, mix, set aside for 5 mins)
2 garlic gloves
3/4 cup gluten free breadcrumbs
2 tbsp flour (I used brown rice one)
1 tsp dried thyme
1 tsp dried basil
1 tbsp italian seasoning
Instructions:
Preheat oven to 170°C.
Cook quinoa and cauliflower in separate tops.
Once quinoa is done, set it aside.
Once cauliflower is done, put it in a food processor with garlic and handful of spinach leaves
and blend for a while
(you can also use hand blender).
Remove mixture and place in large bowl.
Stir in the quinoa and flax-eggs.
Add breadcrumbs, flour and all herbs and stir by hand.
Place bowl in refrigerator for 10-15 minutes, allowing mixture to cool off and harden a bit.
Then create small balls using your hands and place on a baking paper
(greased a little bit with olive oil).
Bake for about 15mins.
Enjoy x
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| GF/V/V+/WF |
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