MY AMAZING CHEESE, CARROT & ZUCCHINI VEGGIE BALLS⎜GLUTEN-FREE OPTION


Now, these cheese, carrot, and zucchini veggie balls are some of the most versatile veggie balls I have ever made. It is good with anything, literally! From a garlic-lemony yogurt sauce to a proper bold vegan bolognese or white sauce, those meatless balls are for sure to be a winner!

INGREDIENTS:

1 large zucchini, grated
1 large carrot, grated
1 small onion, minced
200 g (approx. 5 slices) of bread (any bread of your choice)
250 ml (1 cup) of milk
100g (1/3 cup plus 1 Tbsp) of vegan mayo or vegan yogurt
50 g (1/2 cup) of nutritional yeast
100 g (1/2 cup plus 2 Tbsp) of whole wheat flour (or any other flour of your choice)
1 tablespoon of Italian herbs
Salt to taste
Black pepper to taste
1 1/2 teaspoon of garlic powder or 2 cloves of garlic, minced
1 tablespoon of lemon juice
1/2 teaspoon of baking soda
2 liters of water and 3 cubes of my umami bomb vegetable bullion (recipe below)
3 tablespoons of vegan butter
2 cloves of garlic
1 sprig of fresh thyme

METHOD:

Add the onions to a skillet with some olive oil, and on medium heat, let them become golden.
Add the carrots and the zucchini, then add salt to make them sweat and release water so they brown faster
Sauté until you see no more liquid in the skillet and the vegetables start to become golden.
Add the shredded bread to a bowl, add the plant-based milk, mash it, wait for 5 to 10 minutes so the bread soaks up the milk.
Add the Italian herbs, garlic powder, salt and pepper, and the nutritional yeast
Add the flour, the unsweetened vegan yogurt, the lemon juice, and the baking soda
Add the zucchini carrots and onions and mix everything until well incorporated.
Cover with a shower cap, let rest in the fridge for 10 minutes so the flour sets in
Put some water in a pot, then add veggie bullion, and bring it to a boil
Uncover the bowl, make the balls, and simmer them until they float, then remove them and place them in a cooling rack.
If you wanna freeze them, now is the time.
In a skillet in medium heat, add the vegan butter, the garlic cloves, and the fresh thyme and add the zucchini carrot balls, sauté them until golden brown.
Serve it with any sauce of your choice

TARTAR SAUCE:

INGREDIENTS
100 g vegan mayonnaise
1 tablespoon of pickles, finely diced
1 tablespoon of capers, finely diced
1 teaspoon of lemon juice
1 teaspoon of dry parsley or 1 tablespoon of fresh parsley
1 teaspoon of horseradish
1/4 teaspoon of sugar
Salt & pepper to taste

METHOD

Finely dice the gherkin and capers. Add to a small bowl with the remaining ingredients and mix together.
Season to taste.

🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

MY UMAMI BOMB VEGGIE BULLION CUBES RECIPE:

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🌱 SOME OTHER AWESOME RECIPES:

❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:

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MUSIC:

“BLUEBIRD”
E’s Jammy Jams – YouTube Music

“YOU SHINE SO BRIGHTLY”
Ten Towers – Epidemic Sound

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MY AMAZING CHEESE, CARROT & ZUCCHINI BALLS⎜GLUTEN-FREE OPTION recipe by chef Jana Pinheiro

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