MY AMAZING CHEESE, CARROT & ZUCCHINI VEGGIE BALLS⎜GLUTEN-FREE OPTION
Now, these cheese, carrot, and zucchini veggie balls are some of the most versatile veggie balls I have ever made. It is good with anything, literally! From a garlic-lemony yogurt sauce to a proper bold vegan bolognese or white sauce, those meatless balls are for sure to be a winner!
INGREDIENTS:
1 large zucchini, grated
1 large carrot, grated
1 small onion, minced
200 g (approx. 5 slices) of bread (any bread of your choice)
250 ml (1 cup) of milk
100g (1/3 cup plus 1 Tbsp) of vegan mayo or vegan yogurt
50 g (1/2 cup) of nutritional yeast
100 g (1/2 cup plus 2 Tbsp) of whole wheat flour (or any other flour of your choice)
1 tablespoon of Italian herbs
Salt to taste
Black pepper to taste
1 1/2 teaspoon of garlic powder or 2 cloves of garlic, minced
1 tablespoon of lemon juice
1/2 teaspoon of baking soda
2 liters of water and 3 cubes of my umami bomb vegetable bullion (recipe below)
3 tablespoons of vegan butter
2 cloves of garlic
1 sprig of fresh thyme
METHOD:
Add the onions to a skillet with some olive oil, and on medium heat, let them become golden.
Add the carrots and the zucchini, then add salt to make them sweat and release water so they brown faster
Sauté until you see no more liquid in the skillet and the vegetables start to become golden.
Add the shredded bread to a bowl, add the plant-based milk, mash it, wait for 5 to 10 minutes so the bread soaks up the milk.
Add the Italian herbs, garlic powder, salt and pepper, and the nutritional yeast
Add the flour, the unsweetened vegan yogurt, the lemon juice, and the baking soda
Add the zucchini carrots and onions and mix everything until well incorporated.
Cover with a shower cap, let rest in the fridge for 10 minutes so the flour sets in
Put some water in a pot, then add veggie bullion, and bring it to a boil
Uncover the bowl, make the balls, and simmer them until they float, then remove them and place them in a cooling rack.
If you wanna freeze them, now is the time.
In a skillet in medium heat, add the vegan butter, the garlic cloves, and the fresh thyme and add the zucchini carrot balls, sauté them until golden brown.
Serve it with any sauce of your choice
TARTAR SAUCE:
INGREDIENTS
100 g vegan mayonnaise
1 tablespoon of pickles, finely diced
1 tablespoon of capers, finely diced
1 teaspoon of lemon juice
1 teaspoon of dry parsley or 1 tablespoon of fresh parsley
1 teaspoon of horseradish
1/4 teaspoon of sugar
Salt & pepper to taste
METHOD
Finely dice the gherkin and capers. Add to a small bowl with the remaining ingredients and mix together.
Season to taste.
????PRINTABLE RECIPE: chefjanapinheiro.com
MY UMAMI BOMB VEGGIE BULLION CUBES RECIPE:
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???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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MY AMAZING CHEESE, CARROT & ZUCCHINI BALLS⎜GLUTEN-FREE OPTION recipe by chef Jana Pinheiro
Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
COURGETTE RIBBONS W/ MEATBALLS (Vegan) 素肉丸丝瓜带煲 Zucchini Fleischklöße Auflauf
???????? Vegan Meatballs w/ Courgette Ribbons
???? 全素肉丸丝瓜带煲
I have alway been a fan of courgettes because of their subtle sweetness. In this recipe, we're unifying this sweetness with the sourness coming from tomatoes and the savoury experience from the plant based cheese. ???? It's slightly soupy consistency is perfect for a cold winter day! ⛄️????
????????????????
Ingredients
1 courgette
3 tomatoes ????
1 onion ????
3 cloves garlic ????
12 vegan meatballs ????
1/2 cup or more plant based meltable cheese ????
1 tsp sugar
1 tsp vegetable stock powder
1 tsp paprika powder
1 tsp smoked paprika powder
1 cup water
salt and pepper to taste
I am Yve! We cook 3 plant rich recipes every week. ➡️ Subscribe for weekly recipe ideas! ????
我是Yve,我们每周做三道有滋味丰富的素食菜,欢迎订阅 ????
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@yvebakescooks
No Regrets by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
#vegandinner #veganfood #vegankochen #veganrecipes #veganerezepte #veganessen #mealprepideas #bento #glutenfree #素食 #下饭菜 #courgetterecipes #meatballs #zucchinirezepte #西葫芦
Sie sind so lecker, ich mache sie mindestens 3 mal die Woche! Einfaches und leckeres Rezept!
Sie sind so lecker, ich mache sie mindestens 3 mal die Woche! Einfaches und leckeres Rezept!
Heute haben wir eines unserer Lieblingsrezepte zubereitet. Sie sind so lecker, dass ich sie mindestens 3 Mal pro Woche mache. Ein einfaches Rezept für die ganze Familie. Sie können sich gar nicht vorstellen, wie lecker es ist! Einfach zuzubereiten, mit einfachen Zutaten, wird dieses Rezept zu einem der Lieblingsrezepte Ihrer Familie. Eine sanfte Kombination aus Hackfleisch und Gemüse lässt niemanden gleichgültig. Wieder und wieder! Unglaublich leckeres Abendessen für die ganze Familie! Jeder wird dieses unglaublich leckere Rezept lieben. Kochen Sie mit Freude! Kochen Sie mit Liebe!
Zubereitung und Zutaten:
800-900 g Hackfleisch.
Salz.
Pfeffer.
Knoblauch.
Paprika.
Irgendwelche Gewürze.
1 Zwiebelkopf.
Ein Bund Petersilie.
1 Ei.
1 Esslöffel Mehl.
20 Gramm Butter.
Zwiebeln.
1 Karotte.
Kartoffeln
1/2 Paprika.
1 Tomate.
300-400 g grüne Bohnen.
Tomatenmark.
Kräuter der Provence.
Guten Appetit!
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???? Bewerte das Video mit Likes und Kommentaren - das hilft bei der Entwicklung des Kanals.
#Irma kocht #Rezept #Hackfleisch
Greek Zucchini Fritters (Kolokithokeftedes) | Akis Petretzikis
Greek zucchini Fritters | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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