Vegan Savory Vegetable Balls Recipe

About this recipe

These vegan savory vegetable balls are packed with nutritious ingredients like carrots, zucchini, and sunflower seeds, seasoned with curry and tamari for a flavorful dinner option. Perfect for solution seekers looking for a wholesome, plant-based meal.

Ingredients

• 500 g Carrot
• 100 g Sambar Onion Peeled
• 250 g Zucchini Green
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade)
• 150 g Spring Onion (Kandychi Path)
• 1 ltr Kinley Packaged Water
• 200 g Urban Platter Vegetable Bouillon And Broth Powder
• 50 g Sakthi Curry Powder
• 1 kg Akar Powder Salt
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Cut the greens off 6 carrots and juice them, reserving 2 cups of the pulp.
2. 2. In a large skillet, heat 1 tablespoon of olive oil over low heat. Add 1 cup of diced onion and 1 cup of diced zucchini, and sauté until the onion is translucent, about 5 minutes.
3. 3. In a small saucepan, bring 1 1/2 cups of water to a boil. Remove from heat and stir in 1 vegetable bouillon cube, 1 tablespoon of soy sauce, and 2 teaspoons of curry powder until the bouillon cube is fully dissolved.
4. 4. In a large bowl, combine the hot broth mixture with 1 1/2 cups of pumpkin seeds. Let the mixture sit for 10 minutes to hydrate.
5. 5. Add the reserved carrot pulp to the bowl and mix well with a spoon or your hands. Then, add the sautéed vegetables and 3 chopped green onions, mixing thoroughly.
6. 6. Season the mixture with 1/2 teaspoon of salt and mix again to ensure even seasoning.
7. 7. Pinch off small portions of the mixture and form them into balls of your desired size.
8. 8. In a large skillet, heat the remaining 2 tablespoons of olive oil over low heat. Add the vegetable balls and cook, turning occasionally, until golden brown on all sides, about 12 minutes.
9. 9. Remove the cooked vegetable balls from the skillet using a slotted spoon and serve warm.