Dairy-Free Savory Veggie Meatballs
Dive into a delicious and healthy twist on a classic comfort food with these Dairy-Free Savory Veggie Meatballs! Packed with wholesome ingredients like zucchini, carrots, mushrooms, spinach, and protein-rich quinoa, these meatballs are a flavorful, plant-based alternative perfect for any meal. Seasoned with Italian herbs, garlic, and nutritional yeast, they boast a rich, savory taste without any dairy or animal products. Made easy with a flaxseed mixture as a binder and chickpea flour for structure, this recipe delivers hearty, golden-baked meatballs full of nutrients. Ideal as a creative appetizer, a topper for your favorite pasta, or served alongside a dipping sauce, these veggie meatballs are a must-try for anyone seeking a satisfying, vegan-friendly dish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, grated
- 1 medium Carrot, grated
- 1 cup Mushrooms, finely chopped
- 1 cup Spinach, chopped
- 1 cup Cooked quinoa
- 3 tablespoons Ground flaxseed
- 9 tablespoons Water
- 2 tablespoons Nutritional yeast
- 0.5 cup Chickpea flour
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed with water to make a flax egg. Stir well and let it sit for about 10 minutes to thicken.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the grated zucchini, carrot, chopped mushrooms, and spinach to the skillet. Sauté the vegetables for 5-7 minutes until they are softened and any excess moisture has evaporated.
Transfer the sautéed vegetable mixture to a large bowl. Add the cooked quinoa, thickened flaxseed mixture, nutritional yeast, chickpea flour, Italian seasoning, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
Using your hands, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.
Brush the meatballs with the remaining tablespoon of olive oil for extra browning and crispness.
Bake in the preheated oven for 20-25 minutes until the meatballs are firm and golden brown.
Remove from the oven and let them cool slightly before serving. Enjoy these dairy-free savory veggie meatballs with your favorite pasta, sauce, or as an appetizer!
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 24.7 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3150 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
