If you’re looking for a delicious and nutritious plant-based option that’s packed with flavor, these Mushroom, Quinoa, and Red Pepper Veggie Balls are the perfect choice. These veggie balls combine the earthy taste of mushrooms, the nutty flavor of quinoa, and the sweetness of red peppers with a blend of spices that will tantalize your taste buds. Whether served as an appetizer, a side dish, or a main course, these versatile veggie balls are a great addition to any meal. They’re not only delicious but also rich in protein and fiber, making them a healthy and satisfying option for vegetarians, vegans, and anyone looking to enjoy a plant-based meal.
Ingredients:
- 150 g mushrooms, finely chopped
- 1 onion, minced
- 1 red pepper, chopped
- ½ cup quinoa, cooked according to package instructions
- 2 potatoes, boiled and diced
- 2-3 garlic cloves, mashed
- A handful of fresh parsley, chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil (sunflower or other)
- Salt and pepper, to taste
Instructions:
- Prepare the Quinoa:
- Rinse the quinoa under cold water and cook it according to the instructions on the package. Once cooked, fluff it with a fork and set it aside to cool.
- Sauté the Vegetables:
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced onion and sauté for about 2-3 minutes until softened and translucent.
- Add the chopped mushrooms and red pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.
- Add the mashed garlic and sauté for an additional 1-2 minutes until fragrant. Remove from heat and set aside to cool slightly.
- Mash the Potatoes:
- Boil the diced potatoes until tender. Drain and mash them in a large mixing bowl.
- Combine Ingredients:
- Add the cooked quinoa, sautéed vegetables, chopped parsley, paprika, cayenne pepper, and sesame seeds to the bowl with the mashed potatoes.
- Season with salt and pepper to taste. Mix everything well until fully combined. The mixture should be thick and hold together when shaped.
- Form the Veggie Balls:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Using your hands, shape the mixture into small balls, about 1-2 inches in diameter, and place them on the prepared baking sheet.
- Bake the Veggie Balls:
- Drizzle the remaining 1 tablespoon of vegetable oil over the veggie balls or lightly spray them with cooking oil.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch. Flip the veggie balls halfway through the baking time to ensure they cook evenly.
- Serve:
- Remove the veggie balls from the oven and let them cool slightly before serving. Enjoy them as an appetizer with your favorite dipping sauce, or serve them over pasta, rice, or salad for a satisfying meal.
Conclusion:
These Mushroom, Quinoa, and Red Pepper Veggie Balls are a delicious and versatile dish that’s perfect for any occasion. They’re packed with nutritious ingredients like quinoa and vegetables, making them a healthy option that doesn’t compromise on flavor. Whether you’re serving them as a snack, appetizer, or main dish, these veggie balls are sure to impress with their hearty texture and savory taste. Give this recipe a try and discover how easy and enjoyable plant-based cooking can be!
Hearty Mushroom, Quinoa, and Red Pepper Veggie Balls: A Wholesome Plant-Based Delight
A savory and nutritious Mushroom, Quinoa, and RedPepper Veggie Balls recipe made with fresh vegetables, quinoa, and a mix ofspices. Perfect for a healthy and tasty vegetarian or vegan meal.
Ingredients
- 150 g mushrooms finely chopped
- 1 onion minced
- 1 red pepper chopped
- ½ cup quinoa cooked according to package instructions
- 2 potatoes boiled and diced
- 2-3 garlic cloves mashed
- A handful of fresh parsley chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons sesame seeds
- 2 tablespoons vegetable oil sunflower or other
- Salt and pepper to taste
Instructions
- Prepare the Quinoa:
- o Rinse the quinoa under cold water and cook it according to the instructions on the package. Once cooked, fluff it with a fork and set it aside to cool.
- Sauté the Vegetables:
- o In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced onion and sauté for about 2-3 minutes until softened and translucent.
- o Add the chopped mushrooms and red pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.
- o Add the mashed garlic and sauté for an additional 1-2 minutes until fragrant. Remove from heat and set aside to cool slightly.
- Mash the Potatoes:
- o Boil the diced potatoes until tender. Drain and mash them in a large mixing bowl.
- Combine Ingredients:
- o Add the cooked quinoa, sautéed vegetables, chopped parsley, paprika, cayenne pepper, and sesame seeds to the bowl with the mashed potatoes.
- o Season with salt and pepper to taste. Mix everything well until fully combined. The mixture should be thick and hold together when shaped.
- Form the Veggie Balls:
- o Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- o Using your hands, shape the mixture into small balls, about 1-2 inches in diameter, and place them on the prepared baking sheet.
- Bake the Veggie Balls:
- o Drizzle the remaining 1 tablespoon of vegetable oil over the veggie balls or lightly spray them with cooking oil.
- o Bake in the preheated oven for 20-25 minutes, or until golden brown and firm to the touch. Flip the veggie balls halfway through the baking time to ensure they cook evenly.
- Serve:
- o Remove the veggie balls from the oven and let them cool slightly before serving. Enjoy them as an appetizer with your favorite dipping sauce, or serve them over pasta, rice, or salad for a satisfying meal.