Low Carb Vegan Spinach and Potato Balls
Satisfy your craving for wholesome, plant-based bites with these Low Carb Vegan Spinach and Potato Balls, a nutritious twist on classic comfort food! Made with steamed cauliflower, fresh spinach, almond flour, and a protein-packed flax egg, these golden-brown delights are both gluten-free and entirely vegan. Nutritional yeast adds a cheesy depth of flavor, while garlic and parsley elevate their savory profile. Perfectly baked in the oven for a crisp exterior and tender interior, these bite-sized goodies are ideal as a snack, appetizer, or paired with a vegan dipping sauce like tahini or marinara. Ready in under an hour, they're a guilt-free treat that's optimal for low-carb and plant-based diets.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Fresh spinach, chopped
- 0.5 cup Almond flour
- 2 tablespoons Nutritional yeast
- 2 cloves Garlic, minced
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Parsley, finely chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes, or until they are soft and tender.
While the cauliflower is cooking, mix the ground flaxseed with 5 tablespoons of water in a small bowl and let it sit for 5 minutes. This will create a flax egg for binding.
Transfer the steamed cauliflower to a food processor and pulse until it forms a smooth mash. Be careful not to over-puree; you want it mashed, not liquidy.
In a large mixing bowl, combine the mashed cauliflower, chopped spinach, almond flour, nutritional yeast, minced garlic, flax egg, salt, pepper, and parsley. Mix all the ingredients well to form a dough-like consistency.
Using your hands, form small balls (roughly 1.5 inches in diameter) from the mixture. Place them onto the prepared baking sheet, leaving some space between each ball.
Brush the tops of the spinach and potato balls with olive oil to help them crisp up while baking.
Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch.
Remove from the oven and let them cool slightly before serving. These are wonderful on their own or served with a vegan dipping sauce like tahini or marinara.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 6.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1352 mg | 29% | |
*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.
