Homemadeveganimitationbaconbits Recipes

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COPYCAT VEGGIE BALLS



Copycat Veggie Balls image

Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.

Provided by Buckwheat Queen

Categories     Everyday Cooking     Vegetarian     Main Dishes

Time 1h30m

Yield 6

Number Of Ingredients 17

¼ cup low-sodium vegetable broth
1 cup diced white onion
½ cup diced carrots
½ cup diced red bell pepper
1 cup frozen corn
½ cup frozen peas
1 teaspoon water, or more as needed
¾ cup cooked spinach
1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved
1/2 cup red lentil flour
½ cup chickpea flour
¼ cup nutritional yeast
⅛ cup chopped fresh flat-leaf parsley
2 teaspoons garlic and onion seasoning
1 teaspoon chopped fresh sage
½ teaspoon ground turmeric
⅛ teaspoon ground white pepper

Steps:

  • Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  • Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
  • Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
  • Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
  • Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 30 g, Fat 1.7 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 0.1 g, Sodium 341.7 mg, Sugar 4.7 g

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