Mushroom, Quinoa, and Red Pepper Veggie Balls

Mushroom, Quinoa, and Red Pepper Veggie Balls: A Flavorful and Nutritious Plant-Based Dish

If you’re looking for a delicious, plant-based dish that’s packed with flavor and nutrition, these Mushroom, Quinoa, and Red Pepper Veggie Balls are the perfect choice. They’re a great way to incorporate more vegetables and whole grains into your diet while enjoying a satisfying and hearty meal. These veggie balls are versatile, making them an excellent addition to your favorite meals or as a stand-alone dish. Serve them with mashed potatoes and a fresh green salad for a complete and balanced meal.

Ingredients

• 150 g mushrooms, chopped
• 1 onion, minced
• 1 red pepper, chopped
• 1/2 cup quinoa, cooked according to package instructions
• 2 potatoes, diced
• 2-3 garlic cloves, mashed
• A handful of fresh parsley, chopped
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons sesame seeds
• 2 tablespoons vegetable oil (sunflower or other)
• Salt and pepper, to taste

Directions

1. Prepare the Vegetables:
Start by heating the vegetable oil in a large skillet over medium heat. Add the minced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Next, add the chopped red pepper and cook for an additional 2 minutes, allowing the pepper to soften slightly. Then, add the chopped mushrooms, season with salt and pepper, and cook until the mushrooms are tender and have released their moisture. This process should take about 5 minutes.

2. Cook the Potatoes:
While the vegetables are cooking, bring a pot of salted water to a rolling boil. Add the diced potatoes and cook for about 5 minutes or until they are fork-tender. Once the potatoes are cooked, drain them and place them in a large mixing bowl. Mash the potatoes with a fork until smooth, creating a creamy base for your veggie balls.

3. Combine the Mixture:
To the mashed potatoes, add the cooked mushroom mixture, quinoa, mashed garlic, chopped parsley, sesame seeds, paprika, and cayenne pepper. Mix everything thoroughly until well combined. This step is crucial for ensuring that the flavors are evenly distributed throughout the mixture. Taste the mixture and adjust the seasoning with additional salt and pepper if needed.

4. Form the Veggie Balls:
Using an ice cream scoop or your hands, form the mixture into small balls, about the size of a golf ball. Place the formed balls onto a greased baking sheet, making sure they are evenly spaced to allow for even cooking.

5. Bake:
Preheat your oven to 400°F (200°C). Once preheated, place the baking sheet in the oven and bake the veggie balls for about 25 minutes, or until the outside is slightly crispy and golden brown. The baking time may vary depending on your oven, so keep an eye on them towards the end of the cooking time.

6. Serve:
Serve the veggie balls hot, accompanied by mashed potatoes and a green salad, such as Kale Tabbouleh, for a complete and nutritious meal. These veggie balls are not only flavorful but also packed with protein, fiber, and essential nutrients.

Recipe Notes

These Mushroom, Quinoa, and Red Pepper Veggie Balls are incredibly versatile. You can serve them as an appetizer, a main dish, or even in a sandwich or wrap. They’re also great for meal prep, as they can be stored in the refrigerator for up to 3 days or frozen for longer storage. If you prefer a spicier kick, you can increase the amount of cayenne pepper or add a dash of hot sauce to the mixture.

Nutrition

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: 180 kcal per serving
• Servings: 4 servings

These Mushroom, Quinoa, and Red Pepper Veggie Balls are a delightful addition to any meal, offering a tasty way to enjoy a plant-based diet. With their satisfying texture and rich flavors, they’re sure to become a favorite in your kitchen. Enjoy them with your favorite sides for a well-rounded and delicious meal!

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