Plant-Based Flax Bean Veggieballs
Plant-Based Flax Bean Veggieballs
Equipment
- Big Bowl
- Baking Sheets
- Potato Masher
- Measuring Cups
Ingredients
Flax Egg
- ¼ cup Ground Flaxseeds
- ¾ cups Water
Main Ingredients
- ⅔ cups Rolled Oats
- ⅓ cup Sesame Seeds
- ⅓ cup Pumpkin Seeds
- 1 cup Mixed Grains (We like to use a quinoa, millet and rice blend.)
- 4 cups Cooked Mixed Beans (Black-eyed Peas, Pinto Beans, Black Beans) (We do this with just plain black beans sometimes too.)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Nutritional Yeast
- 1 Tablespoon Smoked Paprika
- Sprinkle Salt & Pepper
Instructions
- Pre-heat oven to 375° F.
- Make the flaxseed egg by mixing the ground flaxseeds and water in a bowl together. Let sit for 5-10 minutes.
- While the flaxseed egg sits add all the main ingredients into a big bowl and mash until all combine.
- Now add in the flaxseed egg with your hands until it looks well incorporated.
- Roll golf ball sized balls with your hand and place them on a silicon baking mat.
- Place the trays of balls in the pre-heated oven for 25 minutes and make sure to flip them halfway. If you'd like them to get more brown and crispy you can brush on some oil but we usually leave this step out for a healthier option.
- After they're done serve them with your favourite noodles and pasta sauce.
- ENJOY!!
Arvin and Megan create
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