Vegan Baked Veggie Balls are a delicious, nutritious, and easy-to-make alternative to traditional meatballs. Packed with vegetables, legumes, and whole grains, these veggie balls are the perfect option for those following a plant-based diet or simply looking to enjoy a healthier version of a comfort food classic. The combination of roasted vegetables, beans, and oats creates a hearty, satisfying texture, while the seasonings bring out a flavorful, savory depth that will please even non-vegans. Plus, baking them instead of frying makes them much lighter and less greasy, without sacrificing any of the flavor.
The foundation of these Vegan Baked Veggie Balls typically includes a variety of vegetables, such as carrots, zucchini, bell peppers, and spinach, which are finely chopped or grated. You can also add onions and garlic to amp up the flavor. A can of chickpeas or black beans serves as the perfect base for holding everything together, providing protein and a creamy texture when mashed. The mixture is then bound together with rolled oats or breadcrumbs, along with a bit of flour or ground flaxseed for extra binding power. Seasonings like Italian herbs, cumin, smoked paprika, or nutritional yeast can be added to enhance the flavor profile. The beauty of this recipe is its versatility—you can swap in different vegetables and seasonings depending on what you have on hand or your personal preferences.
Once the mixture is prepared, forming the veggie balls is easy. Simply roll the mixture into small balls, place them on a baking sheet lined with parchment paper, and bake until golden brown and crisp on the outside. The baking process allows them to develop a satisfying, crispy crust while remaining tender and flavorful on the inside. Unlike frying, baking these veggie balls gives them a much lighter texture and makes them healthier, without the need for excess oil. For an even richer flavor, you can drizzle the veggie balls with a little olive oil before baking, which helps them brown and adds a subtle depth of taste.
Vegan Baked Veggie Balls can be served in many different ways. You can enjoy them as an appetizer with a dipping sauce, like vegan ranch or marinara, or use them as a filling for sandwiches or wraps. They are also perfect for adding to pasta, grain bowls, or salads. These veggie balls store well in the refrigerator for a few days and freeze beautifully, making them great for meal prep. Simply bake a batch at the beginning of the week and have them ready for quick meals on busy days. Whether you’re making a classic spaghetti and veggie ball dish or creating a more creative plant-based meal, these baked veggie balls are a versatile and delicious addition to any menu.
Vegan Baked Veggie Balls Recipe
Ingredients:
- 1 cup (240g) cooked chickpeas (or black beans, lentils, or any bean of your choice)
- 1 medium carrot, grated
- 1 small zucchini, grated (squeeze out excess moisture)
- 1/2 cup (80g) breadcrumbs (use gluten-free if needed)
- 1/2 cup (45g) rolled oats (use gluten-free oats if needed)
- 1/4 cup (40g) onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg) or 2 tbsp chickpea flour
- 2 tbsp tomato paste (optional for extra flavor)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1–2 tbsp olive oil (optional, for drizzling)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the flax egg: In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Stir and let it sit for 5 minutes until it thickens and becomes gelatinous.
- Prepare the veggie mixture: In a large mixing bowl, add the cooked chickpeas. Using a fork or potato masher, mash the chickpeas until mostly broken down but still a bit chunky (you want some texture). Add the grated carrot, grated zucchini, chopped onion, minced garlic, and tomato paste (if using). Stir to combine.
- Add the dry ingredients: To the mashed chickpea mixture, add the breadcrumbs, rolled oats, dried oregano, basil, smoked paprika, salt, and pepper. Pour in the flax egg (or chickpea flour) and stir everything together until well combined. If the mixture feels too wet, add a little extra breadcrumbs or oats until it’s firm enough to hold its shape when rolled.
- Form the veggie balls: Scoop about 1–2 tablespoons of the mixture and roll it into a ball between your hands. Place the balls on the prepared baking sheet. Repeat with the rest of the mixture.
- Bake the veggie balls: Lightly drizzle the veggie balls with olive oil (optional) to help them crisp up, or spray with cooking spray. Bake in the preheated oven for 20–25 minutes, flipping halfway through, until the veggie balls are golden brown and crispy on the outside.
- Serve: Once baked, remove the veggie balls from the oven and let them cool slightly. Serve them with your favorite dipping sauce (like marinara or vegan ranch) or as a topping for pasta, grain bowls, or salads.
Tips:
- Flavor variations: You can switch up the herbs and spices depending on your preferences. Try adding curry powder, cumin, or even a little nutritional yeast for a cheesy flavor.
- Make it gluten-free: Use gluten-free breadcrumbs and oats, or you can also substitute with ground almonds or rice flour.
- Meal prep: These veggie balls store well in the fridge for 3–4 days and freeze beautifully. To freeze, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container for up to 2 months.
