Baked Vegan Veggie Balls Recipe (Oil-Free) - Vegan with Gusto (2024)

Step 1: Grate or finely chop the veggies. Lay them between a few sheets of paper towels and press to release excess water.

Step 2: Place the veggies in a large bowl, then add the dry ingredients. Knead with your hands until you can form small balls that don't fall apart.

Step 3: Line a baking sheet with parchment paper and form small balls, no bigger than a golf ball. Separate them in a single layer on the tray.

See Also

Slow Cooker Creamed Corn RecipeInstant Pot Turkey Breast RecipeCarrot Tart With Ricotta and Feta RecipeEasy Homemade Caramel Corn & Kettle Corn Recipes

Step 4: Bake for 15-20 minutes until they are firm and golden brown.

Can you add beans to veggie balls?

Adding ½ a cup of mashed chickpeas (garbanzo beans or black beans condenses the texture of the veggie balls. You won't need as much flour, so add it in stages as you continue to mix the veggie ball dough. If you want added protein for these vegan meatballs, consider adding a tablespoon of pea protein powder or flax seeds.

How do you store veggie balls?

Store veggie balls in an airtight container for 4 days or freeze for 3 months. Wrap them in foil before reheating them in a hot oven. Reheat unwrappedin the air fryer for 3-5 minutes.

Can you add breadcrumbs to make veggie balls crunchy?

Rolling veggie balls in panko or breadcrumbs right before baking adds a crunchy coating. Because breadcrumbs brown quickly, you'll need to flip the veggie balls halfway through cooking. Flipping may cause them to lose their ball shape a little.

• ▢ 1 cup carrots - grated, 1-2 carrots
• ▢ 1 cup cabbage - shredded
• ▢ 1 cup Brussels sprouts - shredded
• ▢ ½ cup onion - finely diced
• ▢ ⅓ cup whole wheat flour - see notes
• ▢ 2 tablespoons cornstarch
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper

• Finely chop the onion and add it to a large bowl.

• Grate or shred the veggies using a hand grater or food processor on a fine blade.

• Place the veggies between a few paper towels and press them to dry. Or add them to a colander and press them with the back of a wooden spoon. Add the veggies to the bowl with the onions.

• Preheat the oven to 425 F (220 C). Line a baking tray with parchment paper.

• Combine the flour, cornstarch, and salt in a small bowl.

• Add half the flour mixture to the veggies and use your hands to massage it in. Continue adding flour until you can form balls that hold together.

• Make 9-12 small balls, the size of a walnut or ping-pong ball, and add them into a single layer on the baking sheet.

• Bake for 20 minutes or until the balls are firm and golden brown. Resist the urge to flip them, as this will flatten them.

• Serve hot or at room temperature.

How to cook veggie balls in the air fryer

• Lay the veggie balls in a single layer in the air fryer basked. Air fry at 400 F. (200 C.) for 10-12 minutes. Check after 6 minutes and remove them once they are firm and brown.

• Use any flour you like, including all-purpose flour or gluten-free oat flour, quinoa, or chickpea flour. You may need to adjust the amount depending on the type you use.
• The dough will start to accumulate moisture quickly, so be sure you preheat the oven and get the balls baking as soon as you get them on the baking tray.
• Store veggie balls in an airtight container for 4 days or freeze for 3 months. Wrap them in foil before reheating them in a hot oven. Reheat unwrapped in the air fryer for 3-5 minutes.