Soy-Free Vegan Spinach and Potato Balls
Indulge in the wholesome goodness of Soy-Free Vegan Spinach and Potato Balls—an allergy-friendly, plant-based delight perfect for any occasion. These crispy-on-the-outside, tender-on-the-inside bites feature nutrient-rich spinach, creamy mashed russet potatoes, and a hint of savory garlic and paprika, all bound together with a flaxseed "egg" for a vegan twist. Coated in gluten-free breadcrumbs and baked to golden perfection, these versatile balls are ideal for snacking, appetizers, or as a creative side dish. With minimal prep time and easy baking instructions, this soy-free, gluten-free recipe delivers both flavor and nutrition in every bite. Serve them with your favorite dipping sauce, and they’re sure to satisfy everyone at the table!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 cups Fresh spinach
- 3 cloves Garlic
- 3 tablespoons Nutritional yeast
- 0.75 cup Gluten-free breadcrumbs
- 1 tablespoon Ground flaxseeds
- 2.5 tablespoons Water
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Peel and chop the russet potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes or until tender. Drain and set aside to cool slightly.
While the potatoes are boiling, prepare the flaxseed 'egg' by mixing the ground flaxseeds with 2.5 tablespoons of water in a small bowl. Let it sit for 5 minutes to thicken.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat.
In a large mixing bowl, mash the boiled potatoes until smooth. Add the cooked spinach and garlic mixture, nutritional yeast, flaxseed 'egg', salt, black pepper, and paprika. Mix thoroughly.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Form the potato-spinach mixture into small balls, approximately 1.5 inches in diameter. Roll each ball in the gluten-free breadcrumbs to coat evenly.
Place the coated balls on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, or until golden brown and crisp on the outside.
Remove from the oven and let cool slightly before serving. Serve warm with your favorite dip or as is. Enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.3 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3460 mg | 74% | |
*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.
