This post contains affiliate links. Please see our disclosure policy.
Vegan Broccoli Balls. Broccoli Cheese Balls, veggie / meat balls. Serve with marinara, or over spaghetti or in a sub. Easy Vegan Recipe. Can be gluten-free. Makes 10 to 12 1 – 1.5 inch balls Jump to Recipe
I have been trying to incorporate more broccoli in my meals. Yes, yes, I have to admit that it isn’t a vegetable that makes me go yay. I mean I eat it, but am not excited about it as I am with Cauliflower. That is about to change this year with my challenge to make dishes with said nose wrinkling vegetable, that I will like to eat. Lets see how Okra fares this year.
These balls worked out well to get me to somewhat actually like eating broccoli. Broccoli is roasted to dry out the excess moisture, spices, almond meal, breadcrumbs and chia egg or flax egg are mixed in and rolled up into balls to bake until crisp. The spices get stronger as the baked balls sit and I like the stronger spice flavor. Some vegan cheese in the balls also helps the balls in texture and flavor.
Do you have an unexplained dislike for a certain vegetable or food? How do you get over that dislike?
More Apps from the blog to try
- Kung Pao Cauliflower Make it!
- Spicy Crispy Cauliflower with celery ranch.
- Vegan Cheese balls
- Dips for Gameday.
Balls ready to be baked.
Baked below. Serve with marinara or spicy tomato chutney or over spaghetti as veggie balls, or make a veggie ball sub.
Vegan Broccoli Balls
Ingredients
- 1 tsp oil
- 1/2 cup finely chopped onion
- 1 large head of broccoli, , florets and tender stem (peel off the knobs from the stem and use)
- 2 tbsp fresh basil leaves, or 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic
- 1/2 tsp chipotle pepper
- 1/4 tsp ground black pepper
- 1/4 tsp 1/3 tsp salt
- 1 tbsp or more nutritional yeast
- 1/4 cup almond meal
- 1/4 cup or more bread crumbs
- 1 chia seed egg, 1 tbsp chia seeds or chia seed meal mixed with 3 tbsp warm water, let sit for 2 minutes to gel
Variations
- 1/4 cup my almond milk pepper jack, or other vegan cheese shreds like daiya cheddar or pepperjack optional
Instructions
- Heat oil in a pan over medium heat. Add onions and cook for 3 to 4 minutes.
- Pulse the broccoli and basil in a food processor until grated. Add to the pan. (2.5 to 3 cups grated). Add a dash of salt, mix and cook for 3 to 4 minutes to dry out the excess moisture. (If the broccoli is dry, cook for only a minute). Take off heat.
- Add in the spices, almond meal, breadcrumbs. Mix well. Make the chia seed egg or use 1 flax egg (1 tbsp flax seed meal + 2.5 Tbsp warm water) or egg replacer for 1 egg.
- Mix in. Add vegan cheese shreds if using. Add more breadcrumbs if needed.
- Shape the mixture into balls. If the balls are too crumbly (depends on the moisture content, size of grated broccoli etc), add another chia egg, or sprinkle some non dairy milk or aquafaba and mix well.
- Place on parchment lined baking sheet. Preheat the oven to 400 degrees F / 200ºc.
- Bake for a total of 20 to 25 minutes or until crisp and golden on the outside. (Turn the sheet around after 15 minutes, and continue to bake.). you can also sprinkle some cheese shreds on the balls in the last 5 minutes. Serve warm with marinara or over spaghetti or as veggie balls in a sub sandwich.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In other news,
Microbeads have finally been banned. These tiny plastic beads in hundreds of products ranging from body scrubs to toothpastes provide an exfoliating sensation for users and are designed to wash down drains. But because they are made of plastic, microbeads do not dissolve and may pose a threat to the environment. In September, a study published in Environmental Science & Technology reported that more than 8 trillion microbeads were entering the country’s aquatic habitats daily causing many issues for the aquatic animals. The volume was enough to coat the surface of 300 tennis courts every day.
Ringling is retiring elephants from their shows, but wait, the elephants will head to cancer research and breeding facility and not a sanctuary. Lets get these elephants to a true sanctuary where they can live a somewhat natural life after years of abuse.
We loved these. I used the stalk also which added a little crunch to the balls. I had to add more chia egg which worked well. Will definitely make again. Thank you.
I would like to make these tonight for the weekly dinner my mother in law, problem is I leave for class at 5:30 and my husband doesn’t get home to eat until 6:30. Could I prep them to the point they’re on the baking sheet and my MIL pop them in the oven an hour later?
Yes, prebake for 10 mins and your mil can put them in the oven to continue baking
Oh, yes! Artichoke is my enemy. I don’t actually dislike it – there’s just something about the smell that tells me I should be vomiting soon. I just avoid it, actually.
Do you have a recommended recipe for spicy tomato chutney?
https://fettabbau-trim.today/2012/08/my-moms-tomato-chutney-sweet-sour-and.html%3C/a%3E%3C/p%3E
I love this recipe! I put them on top edamame spaghetti with cauliflower Alfredo sauce. Soooo good!
awesome!
Can you leave the yeast out?
yes
Can you use frozen broccoli?
havent tried it.it should work fine. you might need to add additional breadcrumbs
Thinking these might work well as a finger food option with cocktail sticks in for an upcoming birthday party (will also make my regular Red Lentil and Tomato Pulao from your Indian book). That one is nicknamed ‘Laurel Rice’ in our house as it’s the favourite dish of Laurel, our grandaughter.
totally. You can make them smaller for finger food.
thats awesome! i love that pulao. so easy and quick
Thank you for so generously sharing your recipes. I just had a birthday. With my birthday money I’m gifting myself both of your books 🙂
<3 <3
These are so freaking delicious! I love how you can use the stalk as well as the florets, too! I hate wasting the stalk, but I don’t really like it by itself, so this is great! Thanks for the great recipe!