Broccoli balls
This vegetable side is for those of you who are not fond of broccoli and are yet to be impressed by how good broccoli can taste. These balls have a crunchy outside, a soft, cheesy inside thanks to the addition of nutritional yeast and vegan cheese. It complemented perfectly, both in macronutrients and in flavour profile, the lentil bolognese. Recipe inspired from Vegan Richa.
Ingredients
- 2 tsp oil (9g)
- 80g onion, chopped small
- 275g broccoli
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp chipotle pepper flakes
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 tbsp (5g) nutritional yeast
- 13g chia seeds soaked in 60mL water
- 27g breadcumbs
- 29g almond meal
- 30g vegan cheese
Instructions
- Wash and drain the broccoli. Place in a food processor and chop in tiny bits by successive pulses, making sure you do not blend to the point of puree. Reserve.
- Heat up oil in a pan over medium heat, and fry onions to tenderise them a little.
- Add broccoli, and keep frying for a few minutes, stirring regularly.
- Reduce heat a little, cover with a lid to trap the steam and let the broccoli cook through. Stir from time to time to avoid burning the bottom of the pan (if need be, add a splash of water).
- Add the chia soaked in water, and mix.
- Add the spices, almond meal, vegan cheese and breadcrumbs, and mix well.
- Cover again with the lid, let the cheese melt and the dry ingredients soak up some moisture from the mix. Let it cool down a little.
- Heat up the oven at ~180°C.
- Scoop up some of the mixture using a scooping device (tablespoon, falafel scoop, ice cream scoop...) and place those little balls/ovals on a sheet of baking paper.
- Bake for ~15 min, and do not fear to cook them a bit longer. These balls taste best when they are very crispy, so make sure you do not undercook them as they will feel soggy.
- Serve with lentil bolognese, or as appetisers at a party!