For a wholesome, plant-based dish packed with nutrients and flavor, try these Mushroom, Quinoa, and Red Pepper Veggie Balls. These savory bites combine the earthy taste of mushrooms, the sweetness of red peppers, and the protein-packed goodness of quinoa. Lightly seasoned with paprika, cayenne, and fresh garlic, these veggie balls are perfect for a healthy snack, appetizer, or main course. Whether you’re looking for a meatless option or simply a delicious, nutritious dish, these veggie balls are sure to satisfy.
Ingredients:
- 150 g mushrooms, chopped
- 1 onion, minced
- 1 red pepper, chopped
- ½ cup quinoa, boiled according to packaging instructions
- 2 potatoes, 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:
- Cook the Quinoa and Potatoes:
- Boil the quinoa according to the instructions on the packaging. At the same time, boil the diced potatoes until tender, then drain and set aside to cool.
- Sauté the Vegetables:
- Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced onion and cook for 2-3 minutes until softened. Add the chopped mushrooms, red pepper, and mashed garlic. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are soft and the moisture from the mushrooms has evaporated.
- Prepare the Veggie Ball Mixture:
- In a large bowl, mash the boiled potatoes. Add the cooked quinoa, sautéed vegetables, parsley, paprika, cayenne pepper, sesame seeds, salt, and pepper. Mix everything thoroughly until well combined.
- Shape the Veggie Balls:
- Using your hands, form the mixture into small balls, about the size of a golf ball. If the mixture feels too dry, add a small amount of water or oil to help bind it.
- Cook the Veggie Balls:
- Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Cook the veggie balls in batches, turning them gently every few minutes, until they are golden brown and crispy on all sides, about 8-10 minutes total. Alternatively, you can bake them in the oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Serve:
- Once cooked, serve the veggie balls warm with your favorite dipping sauce or as a part of a main dish with salad or grains.
Conclusion:
These Mushroom, Quinoa, and Red Pepper Veggie Balls are a delicious, healthy, and satisfying meatless option. The combination of mushrooms, quinoa, and red pepper creates a perfect balance of flavors and textures, while the paprika and cayenne add a subtle kick of heat. Whether enjoyed as a snack, appetizer, or main course, these veggie balls are versatile and easy to prepare, making them a fantastic addition to your plant-based recipe collection.
Mushroom, Quinoa, and Red Pepper Veggie Balls: A Flavorful Plant-Based Delight
Mushroom, Quinoa, and Red Pepper Veggie Balls are aflavorful and nutritious plant-based option, combining the earthiness ofmushrooms, protein-rich quinoa, and the sweetness of red peppers with a touchof spice.
Ingredients
- 150 g mushrooms chopped
- 1 onion minced
- 1 red pepper chopped
- ½ cup quinoa boiled according to packaging instructions
- 2 potatoes 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
- Cook the Quinoa and Potatoes: Boil the quinoa according to the instructions on the packaging. At the same time, boil the diced potatoes until tender, then drain and set aside to cool.
- Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced onion and cook for 2-3 minutes until softened. Add the chopped mushrooms, red pepper, and mashed garlic. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are soft and the moisture from the mushrooms has evaporated.
- Prepare the Veggie Ball Mixture: In a large bowl, mash the boiled potatoes. Add the cooked quinoa, sautéed vegetables, parsley, paprika, cayenne pepper, sesame seeds, salt, and pepper. Mix everything thoroughly until well combined.
- Shape the Veggie Balls: Using your hands, form the mixture into small balls, about the size of a golf ball. If the mixture feels too dry, add a small amount of water or oil to help bind it.
- Cook the Veggie Balls: Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Cook the veggie balls in batches, turning them gently every few minutes, until they are golden brown and crispy on all sides, about 8-10 minutes total. Alternatively, you can bake them in the oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Serve: Once cooked, serve the veggie balls warm with your favorite dipping sauce or as a part of a main dish with salad or grains.