Description
Delicious and nutritious Mushroom Quinoa and Red Pepper Veggie Balls packed with wholesome ingredients like quinoa, mushrooms, red peppers, and chickpeas, flavored with smoked paprika and cumin. These plant-based veggie balls are baked to golden perfection, making them a perfect appetizer or snack that will wow everyone.
Ingredients
Scale
Quinoa Base
- 0.5 cups Quinoa (tri-color for visual appeal)
- 1 cups Water (for cooking quinoa)
- 1 tablespoon Olive Oil (extra virgin for flavor)
Vegetables & Aromatics
- 0.5 cups Onion (diced)
- 1 cups Mushrooms (cremini or baby bellas)
- 0.5 cups Red Bell Pepper (diced)
- 2 cloves Garlic (minced)
- 0.25 cups Fresh Parsley (chopped)
Binding & Flavoring
- 1 cups Chickpeas (canned, drained and rinsed)
- 2 tablespoons Flaxseed Meal (vegan egg substitute)
- 1 cups Breadcrumbs (adjust for consistency)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- Cook Quinoa: Rinse quinoa under cold water thoroughly. Combine rinsed quinoa with 1 cup water in a saucepan, bring it to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes until water is absorbed. Remove from heat and let quinoa cool completely.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent. Add mushrooms and red bell pepper, cooking for an additional 7-10 minutes until softened. Add minced garlic and sauté for 1 more minute until fragrant. Remove from heat.
- Combine Ingredients: In a food processor, add cooled quinoa, sautéed vegetables, chickpeas, flaxseed meal, chopped parsley, smoked paprika, cumin, salt, and black pepper. Pulse until the mixture reaches a chunky but combined consistency.
- Form Mixture: Transfer the processed mixture into a bowl. Stir in breadcrumbs gradually until the mixture holds together well enough to form balls. Adjust breadcrumbs as needed for consistency.
- Shape and Prepare for Baking: Preheat oven to 375°F (190°C). Shape the mixture into evenly sized balls and place them on a baking sheet lined with parchment paper, spacing them apart. Lightly brush each ball with olive oil for a golden crust.
- Bake Veggie Balls: Bake in the preheated oven for 25-30 minutes, flipping the veggie balls halfway through baking to ensure even browning. Bake until golden brown and firm to the touch.
Notes
- Rinsing quinoa is important to remove its natural bitterness.
- Adjust breadcrumbs to achieve the right consistency for shaping the balls.
- For extra flavor, you can add a splash of lemon juice or hot sauce to the mixture before shaping.
- These veggie balls can be served with your favorite dipping sauce like vegan ranch or marinara.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- They also freeze well for up to 1 month; reheat in the oven for best texture.
