Veggie Bean Balls
 
Prep time
Cook time
Total time
 
Top any pasta or salad with these nutritious veggie bean balls! Keep them in the freezer until you need them, and your family will be full and happy. Vegan and GF.
Author:
Recipe type: Entree or Snack
Serves: 8-10
Ingredients
  • 1 flax egg (1 T. milled flax + 3 T. warm water, allowed to sit about 10 mins.)
  • ½ cup chopped yellow onion
  • 2 medium baby bella mushrooms or 4-5 button mushrooms, chopped
  • ½ cup chopped broccoli florets
  • ¼ cup chopped carrots (about one small carrot)
  • 2-3 cloves garlic
  • 1½ tsp. dried oregano
  • 1 tsp. dried basil
  • ¼ tsp. black pepper
  • 1 tsp. onion powder
  • ½ tsp. salt, plus more to taste (depends on saltiness of Parmesan)
  • Pinch red pepper flakes
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 Tbs. nutritional yeast
  • 3 T. vegan grated Parmesan, divided
  • ¾ cup GF bread crumbs or panko, divided
Instructions
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
  2. Make flax egg and set aside.
  3. In a food processor, combine the onion, mushrooms, broccoli, garlic, oregano, basil, black pepper, onion powder, salt, and red pepper flakes. Pulse a few times, until veggies resemble large uniform crumbs.
  4. Add the chickpeas, nutritional yeast, 2 Tablespoons vegan Parmesan, ½ cup bread crumbs, and the flax egg. Pulse a few more times until just combined and everything starts to stick together like a dough. You still want to see bits and pieces of veggies and chickpeas. Do not over process, or you will end up with a paste!
  5. In a small bowl or dish, stir together the remaining ¼ cup crumbs and 1 Tbs. Parmesan.
  6. Scoop out large balls (slightly larger than golf balls) of the dough and plop them into the crumb mixture. Roll them around until completely coated and transfer them to the baking sheet. Repeat until all of the dough is used up.
  7. Bake 22-25 mins, flip the balls, then bake 10 more mins.
  8. Serve on pasta, a salad, a sandwich or wrap, or just eat them by themselves!
Notes
I use Go Veggie vegan grated Parmesan, but feel free to use your favorite kind or make your own! If you don't like either of these options, you can make these without it -- just increase the salt and nutritional yeast to taste.

Freeze these veggie bean balls up to 4 months or keep them in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/05/29/veggie-bean-balls/