Vegan Daughter Paleo Son

Vegan Veggie-Rice Balls

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Vegan Veggie-Rice Balls

If you deep fry it, they will come. In my house, this works for veggies every time. This dish is savory, complex, and does not feel vegan. You may want to make a double batch as they disappear quickly!

Basically, this is a compilation of leftovers and staples, deep fried in coconut oil. I like coconut oil for deep-frying because the Omega 6 content in it is trace, keeping our fats balanced. And, it tastes great! However, this is not the place for expensive organic tastes-like-liquid-coconut oil. This is where I use the cheap, mild tasting stuff.

Sundried tomatoes bring so much flavor to this dish. They are a staple in my fridge. They make these rice balls addictive. Throwing in nutritional yeast, if you have it, will add nutty, cheesy flavor, PLUS b12. In fact, this dish is packed with both nutrition and flavor.

Tip: This is more prep work than cooking. You can actually prep the batter in advance, then fry up these delicious beauties a few minutes whenever you are ready to eat them.

Vegan Veggie-Rice Balls

Make flax eggs in advance. They need about an hour in the fridge to set up. They are SO EASY to make. Click here for details.

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Using a food processor or a sharp chef’s knife, grind (or pulverize) walnuts into flour. Stop processing before it turns into nut butter. A coarse grind will work fine. No need to get too precious. Set aside.

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Squeeze excess water from spinach, holding it over a strainer, so you do not lose any. Set aside. Dice and prep all your ingredients.

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Into a skillet, place carrots with just enough water to cover.

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Add celery. Cook on medium high until carrots are tender and water cooks out.

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Add garlic, onion, and nutmeg (I just grate a little), and saute for a minute, just to wake the flavors. The aroma filling your home should be making you very happy right about now.

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Put all ingredients into a bowl, including sundried tomatoes YUM! and nutritional, if you are using it. Nutritional yeast adds a nutty, cheesy taste do is sooooo good, plus vitamin B12.

Salt and pepper, and taste. Adjust seasonings as desired.

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Using a portion scoop, or your hands, scoop and roll into little balls. I like a 1/2 to 3/4 oz scoop. Place uncooked ball/portions onto a cookie sheet.

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Into a small pot, heat coconut oil to medium heat, with just enough oil to cover veggie rice balls about half way. Do not get the your oil too hot. Gentle place a few veggie rice balls into the heated oil, without overcrowding the pot. When they brown, gently turn then over and brown the other side. Place on a rack (on a cookie sheet) to drain.

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Serve these as-is, with a sauce, or on pasta or spaghetti squash… any way you like!

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Vegan Veggie Rice Balls

To make this even easier and quicker, make your batter in advance. Then, when you are ready to eat, you only need to deep fry. This makes for a delicious way to eat protein, vitamins, and minerals. 

Ingredients

  • 2 flax eggs (1 T ground flax seed, plus 3 T water, chilled and set)
  • 1/2 cup walnut flour (from about 3/4 cup whole walnuts)
  • 1 cup cooked (or leftover) rice
  • 1 cup frozen spinach, thawed
  • 1 cup carrot, diced very small
  • 3 cloves garlic, finely diced (abut 1 t)
  • 2 green onion stems, finely diced
  • a dash of nutmeg (just grate in a little)
  • 2 T sundried tomatoes (in oil), diced
  • salt and pepper, to taste
  • optional: 1-2 t n. yeast
  • coconut oil, for frying

Method

Make flax eggs in advance. They need about an hour in the fridge to set up. They are SO EASY to make. Click here for details.

Using a food processor or a sharp chef’s knife, grind (or pulverize) walnuts into flour. Stop processing before it turns into nut butter. A coarse grind will work fine. No need to get too precious. Set aside.

Squeeze excess water from spinach, holding it over a strainer, so you do not lose any. Set aside.

Into a skillet, place carrots with just enough water to cover. Add celery. Cook on medium high until carrots are tender and water cooks out. Add garlic, onion, and nutmeg (I just grate a little), and saute for a minute, just to wake the flavors.

Put all ingredients into a bowl, including sundried tomatoes and nutritional yeast, if using. Salt and pepper, and taste. Adjust seasonings as desired.

Using a portion scoop, or your hands, scoop and roll into little balls. I like a 1/2 to 3/4 oz scoop. Place uncooked ball/portions onto a cookie sheet.

Into a small pot, heat coconut oil to medium heat, with just enough oil to cover veggie rice balls about half way. Do not get the your oil too hot. Gentle place a few veggie rice balls into the heated oil, without overcrowding the pot. When they brown, gently turn then over and brown the other side. Place on a rack (on a cookie sheet) to drain.

Serve immediately.

Click here for a recipe for baked spaghetti squash with tomato and basil.

Enjoy!

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  1. Ricki
    RickiJuly 13,14

    Your ability to “think out of the box” never ceases to amaze me. You truly have the ability to create wonderful fresh ideas for healthy eating. This is another one that we absolutely must taste. Thanks

    • Chef Gina
      Chef GinaJuly 16,14

      Thank you! 🙂 This was a “necessity is the mother of invention” kind of thing that turned out really well! 🙂

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