Comfort food cooking doesn’t have to focus on rancid casseroles, pounds of meat, and delicious desserts. You can boost the delicious health potential of these special meals with more plant-based foods, such as whole grains, beans, and seasonal vegetables. This also applies to holiday meals. After all, some of the most delicious items on the festive table—green bean casserole, sweet potatoes, and stuffing—are all plant-based. If you’re trying to highlight plant-based foods this season, try making a vegan snack alternative. One of my favorite options is the vegetable “meatballs” – tasty little balls filled with the goodness of beans, grains, vegetables and herbs. Crispy golden beet balls are infused with the earthy, wintery flavors of golden beets, cannellini beans, sage, and hazelnuts. Serve with an easy vegan almond cream dip flavored with cranberry and sage. These veggie balls make the perfect party appetizer, holiday appetizer, or comfort food. Just watch carnivores and plant-eaters alike gobble it up in the blink of an eye.
These vegan golden beet balls are packed with nutrition and flavors from golden beet root, cannelloni beans, mushrooms, nuts, and herbs—and make excellent as an appetizer or appetizer with this Almond Sage Cranberry Cream.
- 1 A handful of fresh golden beets (about 5)
- 1 15 oz can Cannellini beansRinse and strainer (approx 1 1/2 cups)
- 2 Green onions cut into cubes
- 2 clove garlicminced
- 1 cup mushroomsfinely chopped
- Half a cup fresh chopped parsley
- Half a cup finely chopped hazelnut
- Half a cup a land flaxseed
- Half a cup whole wheat Bread crumbs (may use gluten free)
- 1 tsp sage
- 1 tsp tarragon
- 1 tsp zaatar
- 1/2 tsp smoker Red pepper
- 1/2 tsp black pepper
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons Tahini
- 1 Lemon juice
Almond Sage Cranberry Cream
To make the vegetable balls:
- Trim the beets and scrub the outside, leaving the peels on. Beets shred with food processor or grater box.
- Put the beans in a large bowl mixing bowl Mash a little using a potato masher to get a thick mixture with some lumps.
- Add the beets, onion, garlic, mushrooms, parsley, hazelnuts, flaxseeds, bread crumbs, sage, tarragon, thyme, smoked paprika, and black pepper. Throw together well.
- Mix the soy sauce, tahini, and lemon juice using your hands to blend the mixture well.
- Cover and refrigerate for an hour (or overnight).
- Preheat the oven to 375 and spray A baking sheet With non-stick cooking spray.
- Form 24 golf ball sized balls out of the mixture and place them evenly on the baking sheet.
- Bake the vegetable balls on the upper rack of the oven for 40-45 minutes, until golden brown.
- Serve with Almond Sage Cranberry Cream.
- Makes 8 servings (3 veggie balls each)
To make almond, sage and cranberry cream
- Soak the almonds in the water for two hours (or overnight).
- Drain the water and put the soaked almonds in a bowl mixer or food processor.
- Add 4 tablespoons of the vegetable milk, lemon juice, garlic, black pepper, and ground sage and stir to make a thick, creamy dip. If it is too thick, you can add 1-2 tablespoons of plant milk as needed to get the desired consistency.
- Transfer the cream to a plate and add the fresh sage, cranberries, and salt if desired. May garnish with freshly ground black pepper and fresh sage. Makes 8 servings (about 2 tablespoons each)
- Preparation time: 20 minutes (plus 1 hour for cooling)
- Cooking time: 40 minutes
- category: Entry
- dishes: American
- Serving size: 1 serving
- Calories: 312
- sugar: 8 grams
- sodium: 236 mg
- Fat: 16 grams
- Saturated fat: 2 g
- carbohydrates: 35 grams
- the basic: 12 grams
- protein: 13 grams
Key words: Veggie balls, veggie balls, veggie appetizer platter
For other vegan ball recipes, check out some of my favourites:
This post may contain affiliate links. For more information click over here.