Mushroom and pepper veggie balls

        - 150 g mushrooms
        - 1 large red pepper / 3 small ones
        - 1 zucchini
        - 3 garlic cloves
        - panko breadcrumbs
        - paprika
        - parsley
        - salt and pepper

      In a food processor pulse all the ingredients except for the panko breadcrumbs. Pour mixture into large bowl and add a tablespoon of breadcrumbs at a time, until the mixture sticks together. If you find that it still falls apart easily, you could add vegan egg replacement (1 Tablespoon flaxseed meal or chia seeds  with 3 Tablespoons water - let sit a few minutes until it has a jelly-like texture) or an actual egg for a non-vegan version. Using an ice cream scoop (or your bare hands) form the veggie balls and place them on a baking sheet that has been sprayed with cooking oil. Bake at 375 F until it forms a crust on the surface, about 30 minutes or more or, for a raw vegan version, pop it in the dehydrator. Serve with a salad, or in a pita bread with hummous (recipe here ).

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