As long as you follow the formula, these veggie balls are full proof.
The formula = riced veggies and a grain of your choice +binding vegan egg substitute + flour or crumbs of your choice.
You can interpret these any way you want and I never measure a darn thing except the vegan egg replacer.
If you read my blog much you know that I have disabilities in my arms, legs and pretty much every other part of my body. My husband assists me, so if you wonder why I take short cuts, that is the reason. So if you want to go a different path, terrific, go for it. We are blessed with a Trader Joes and a Whole Foods, and the latter delivers, so we have wonderful access to whatever we want to experiment. This buys us convenience that not all stores would afford us.
We buy fresh riced carrots-broccoli-celery-onion-cauliflower. In water we par-cook in a skillet the vegetables. Trader Joes also sells delightful frozen brown rice that can be easily defrosted. We combine all that with garlic powder, dried crushed red pepper, sometimes a pinch of salt. sometimes curry seasoning.
Add in two eggs worth of vegan egg replacer (I prefer Bob’s Red Mill). Follow the package’s directions. Then add in enough bread crumbs of your choice or “flour” of your choice and additional seasoning if desired. It should be enough without making it over dry. In the center place a dollop of vegan cheese (best is a cashew cheese) or if you are feeling naughty, add Aldi’s vegan shreds and mix them in. Feel free to as an option to roll the balls in favorite stuff such as crushed cashews, almond meal, or bread crumbs.
If the ball slightly crumbles, if it won’t hold together, add a bit more water and no worries. Gently reform the ball and place it with the rest on a cookie sheet lined with parchment paper. In preheated 400 degree oven, bake for 25 minutes.
Let it sit for 5 minutes after removing from oven. Remove with spatula.
POSSIBLE WAYS TO ENJOY
SALAD OR SIDE DISH
FLOAT SOME VEGGIE BALLS IN SOME SOUP!