Print

Mushroom, quinoa and red pepper veggie balls

Mushroom, quinoa and red pepper veggie balls
Print Recipe

These Mushroom, quinoa and red pepper veggie balls are a delicious, healthy, and satisfying plant-based snack or meal. Combining earthy mushrooms, fluffy quinoa, and sweet red bell pepper, these bite-sized balls are packed with protein and fiber, making them ideal as an appetizer, meat-free main, or party treat. Easy to prepare and fully vegan and gluten-free, they bring vibrant color, rich flavor, and great texture to your table.

Ingredients

Scale

Main Ingredients

  • 1 cup cooked quinoa
  • 1 cup finely chopped mushrooms
  • 1/2 cup finely diced red bell pepper
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons flaxseed meal or egg replacer
  • 1 tablespoon ground flaxseed (optional)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped

Optional Add-ins and Spices

  • 1/2 teaspoon smoked paprika or cumin
  • 1/4 cup shredded vegan or regular cheese (optional)
  • Chopped jalapeño or cayenne pepper, to taste (optional)
  • 1/4 cup finely chopped walnuts or almonds (optional)

Instructions

  1. Prepare the quinoa and vegetables: Cook 1 cup of quinoa according to package instructions, typically about 15 minutes until fluffy and all water is absorbed. While quinoa cooks, finely dice 1 cup of mushrooms, 1/2 cup red bell pepper, mince 1 small onion, and 2 garlic cloves.
  2. Sauté the veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced onion and garlic and sauté until translucent and fragrant. Add mushrooms and red bell pepper, cooking for 5-7 minutes until softened and most moisture evaporates.
  3. Combine and bind the mixture: In a large bowl, mix the cooked quinoa and sautéed vegetables. Add 1/2 cup breadcrumbs, 2 tablespoons flaxseed meal or preferred binder, salt, pepper, 2 tablespoons parsley, 1 tablespoon basil, and optional spices like smoked paprika or cumin. Stir until mixture holds together well; add more breadcrumbs as needed if too wet.
  4. Form the veggie balls: Using your hands or a small scoop, shape the mixture into bite-sized balls about 1 to 1.5 inches in diameter. Arrange them on a lined baking sheet.
  5. Cook the balls: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, turning halfway through for even browning. Alternatively, pan-fry in olive oil over medium heat until golden and crispy on all sides.

Notes

  • Dry veggies well before mixing to remove excess moisture and ensure proper binding.
  • Don’t skip sautéing to deepen flavor and enhance texture.
  • Adjust breadcrumb quantity gradually to get the right consistency without drying out the mixture.
  • Chill formed balls in the fridge for 15-20 minutes to help them firm up before cooking.
  • Use a non-stick pan or parchment paper for cooking to prevent sticking.

Nutrition

Keywords: vegan, gluten-free, quinoa, mushroom, red pepper, appetizer, veggie balls, plant-based, healthy snack, party food

Find it online: https://mealsbylina.com/mushroom-quinoa-and-red-pepper-veggie-balls/