Soy-Free Vegan Spinach and Potato Balls
Perfectly golden and crisp on the outside, yet soft and flavorful on the inside, these Soy-Free Vegan Spinach and Potato Balls are a crowd-pleasing appetizer or snack that's both allergy-friendly and packed with nutrients. Made with creamy mashed russet potatoes, fresh sautéed spinach, and a hint of garlic, these plant-based bites get an extra boost of cheesy flavor from nutritional yeast, while gluten-free breadcrumbs provide a satisfying crunch. A flaxseed “egg” binds the mixture together, keeping it completely egg- and soy-free. Quick to prepare and oven-baked for a healthy touch, they’re ideal for dipping, serving as party appetizers, or even sneaking into lunchboxes. Ready in under an hour, this easy-to-make vegan recipe is perfect for anyone looking to enjoy a wholesome, guilt-free treat bursting with vibrant and savory flavor.
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Ingredients
- 3 medium Russet potatoes
- 2 cups Fresh spinach
- 3 cloves Garlic
- 3 tablespoons Nutritional yeast
- 0.75 cup Gluten-free breadcrumbs
- 1 tablespoon Ground flaxseeds
- 2.5 tablespoons Water
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Directions
Step 1
Peel and chop the russet potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes or until tender. Drain and set aside to cool slightly.
Step 2
While the potatoes are boiling, prepare the flaxseed 'egg' by mixing the ground flaxseeds with 2.5 tablespoons of water in a small bowl. Let it sit for 5 minutes to thicken.
Step 3
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat.
Step 4
In a large mixing bowl, mash the boiled potatoes until smooth. Add the cooked spinach and garlic mixture, nutritional yeast, flaxseed 'egg', salt, black pepper, and paprika. Mix thoroughly.
Step 5
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 6
Form the potato-spinach mixture into small balls, approximately 1.5 inches in diameter. Roll each ball in the gluten-free breadcrumbs to coat evenly.
Step 7
Place the coated balls on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, or until golden brown and crisp on the outside.
Step 8
Remove from the oven and let cool slightly before serving. Serve warm with your favorite dip or as is. Enjoy!
Nutrition Facts
| Serving size | (849.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1420.4 |
| Total Fat 26.2g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3818.8mg | 0% |
| Total Carbohydrate 260.0g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 12.3g | |
| Protein 39.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 298.7mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 3459.9mg | 0% |
Source of Calories