📌 1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
📌 2. Grate the carrots and zucchini, then squeeze out excess moisture with a clean towel.
📌 3. Finely chop the mushrooms and onions.
💡 Removing extra moisture helps the balls hold their shape!
Step 2: Make the Mixture
📌 1. In a large mixing bowl, mash the cooked chickpeas or lentils with a fork until slightly chunky.
📌 2. Add the grated and chopped veggies, breadcrumbs, flaxseed, nutritional yeast, soy sauce, paprika, oregano, salt, and pepper.
📌 3. Drizzle in olive oil and mix everything until well combined.
💡 If the mixture is too dry, add 1 tablespoon water. If too wet, add more breadcrumbs.
Step 3: Shape & Bake
📌 1. Roll the mixture into small balls (about 1-inch in diameter) and place them on the baking sheet.
📌 2. Lightly brush or spray the balls with a little olive oil for extra crispiness.
📌 3. Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
💡 For extra crunch, broil for the last 2-3 minutes!
Step 4: Serve & Enjoy!
✔ Serve with marinara sauce over spaghetti for a classic dish. 🍝
✔ Toss in BBQ sauce or tahini dressing for a delicious appetizer.
✔ Add to wraps, grain bowls, or salads for a hearty meal.
💡 These store well! Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Why You’ll Love These Vegan Baked Veggie Balls
✔ Crispy on the Outside, Tender on the Inside – The perfect texture!
✔ Packed with Flavor & Nutrients – Loaded with fiber, protein, and vitamins.
✔ Customizable – Use different veggies or seasonings to change up the flavor!
✔ Great for Meal Prep – Make ahead & freeze for quick meals.
Final Thoughts – The Best Plant-Based Veggie Balls Ever! 🥕🍆✨
💡 These Vegan Baked Veggie Balls are nutritious, satisfying, and so easy to make! Whether you serve them as a snack, main course, or meal prep staple, they’re a versatile and tasty addition to your plant-based menu.
