Buffalo Quinoa Cauliflower Vegan Meatballs
These Buffalo Quinoa Cauliflower Vegan Meatballs will be a HIT at your next party! They are incredibly easy to make, coated in buffalo sauce and so meal preppable!
Ingredients
- 1 cup roasted cauliflower instructions below
- 1 cup cooked quinoa 137g
- 1 cup breadcrumbs
- 2 Bob's Red Mill Egg Replacers OR flax eggs if flax eggs, less one tablespoon of liquid per flax egg
- ½ cup red onion, finely diced 114g
- 1/2 teaspoon ground black pepper
- ¾ teaspoon sea salt
- 3 cloves garlic minced
- 1 ½ tablespoons coconut oil
Buffalo Sauce
- 1/2 cup vinegar based hot sauce such as Frank's hot sauce
- 1 tablespoon vegan butter
- 1 teaspoon garlic powder
- 2-3 tablespoons maple syrup
Instructions
Buffalo Sauce
- Mix all the ingredients together other medium low heat in a sauce pan until completely incorporated. Set aside until ready to use.
Vegan Meatballs
- Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
- In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe. You can use the rest for a cauliflower rice recipe
- Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
- Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
- Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
- Lower/turn the heat off. When the heat has cooled down, add in the sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot.
- Coat the meatballs in the sauce and then remove the pan from the stove. Serve the meatballs and enjoy!! You can enjoy these vegan meatballs alone, in a nice hoagie or with cauliflower rice or quinoa on the side, you know, for a double down. You could even have them on toothpicks as an appetiser at your Super Bowl party!
Video
Notes
Notes
I strongly recommend using the Bob’s Red Mill Egg Replacer! It acts just like regular eggs and is really great for binding these vegan meatballs.
You can serve these with my vegan ranch dressing!
Nutrition
Calories: 76kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 366mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg