Be sure to make a lot of Fabulous VeggieBalls because they have a tendency to disappear quickly! Made with root veggies, this recipe is delicious as well as nutritious.
If you're looking for a fun and tasty vegan meal that's worth the time it takes to cook, for every day or for a very special occasion, then this is it. Since they take a bit more time to make than other things do, you should make a whole bunch, for they keep very well, and are suitable for lunch, supper, a snack, tapas, hors d'oeuvres, or even breakfast. Kids love 'em and many carnivores can't even tell that they're vegan! Experiment with different seasonings and their gloriously greasy goodness will taste good with any cuisine you like. These are pretty low carb and can be made soy free and gluten free by simply adjusting the spices and type of flour used.
Fabulous VeggieBalls originally come from China, where turnips are legion, and where they are known by the rather bland moniker of simply "vegetarian meatballs". They are generally consumed around Chinese New Year's, when everybody gets a week off which is enough time to cook and eat lots of fried food. I think my relatives made up this recipe because not a lot of people cook these. These VeggieBalls are, in my opinion, a bit more fabulous than the cruddy
Fabulous VeggieBalls
Serves 10-20
The Base
Around 20 regular turnips or 10 large Chinese turnips or Japanese daikon
As many carrots as you want, the more the merrier
Any other non-starchy roots you want, like parsnips.
The Stuff To Gum It Together
Plain breadcrumbs
Flour (any type will do, chickpea would be great)
Suggested Add-Ins
A few mashed beans
Some shredded cabbage
Shredded veggies of all sorts
Fabulous Flavorings
Ha Ha Bean Sauce or black bean paste to taste
(If you cannot find these products in your area, substitute
miso mixed with a little almond butter.)
Two handfuls of parsley or cilantro, fresh and chopped fine
Some powdered ginger or a little less than a handful of fresh ginger chopped VERY fine (you don't wanna get ginger in your teeth)
If you are going for different flavors, use half the amount of parsley and ginger that you were gonna put in for traditional style, and replace the other half with spices from the style you want to cook in. I like to add a little cumin because I really like cumin.
For example:
Italian style: use the miso and almond butter blend, a little olive oil, basil, parmesan etc.
Thai style: use the traditional seasonings but replace some of the Ha Ha sauce with peanut butter, add a little coconut and lemon balm or lemon grass extract.
- Shred your root veggies finely in a food processor.
- Squeeze them dry in a big bin; reserve the veggie juice for soups and pottages.
- Blanch 'em a bit, then rinse them in cool water and squeeze them as dry as you can get 'em. This is VERY important.
- Mix in your seasonings: the spices go first, then the bean sauce. The bean sauce is quite salty and you definitely should do it to taste. I prefer to err on the unsalty side.
- Mix in breadcrumbs and flour, about half and half of each, until the shredded veggies are able to clump into balls. Don't add too much flour. Too many breadcrumbs is fine.
- Clump 'n' fry: you can pan fry these in an inch or so of oil, or you can deep fry single layers of them at 370F.
- If you want to be a health nut, I suppose you can bake them, although I have never tried it.
- This recipe is also great for making veggie burgers and croquettes.
Serving suggestions:
Put them in a big bowl. You do not need a dip. In fact, you don't want any dip or sauce on these because they are salty enough.
Put 'em in a salad.
Eat them with a starch, like rice, a potato, or a roll. This is the traditional presentation, particularly if you use rice or a Chinese bread.
Have a VeggieBall hero.
Serve them as a satay or kebab.
They're great with baked tofu and a fun starchy side like couscous sushi.
Spaghetti and VeggieBalls, or with Lentil-Roni Goulash, but don't use too much sauce because the veggieballs have their own flavor.
Don't ask me for serving suggestions, think of your own.
Fabulous VeggieBalls are even better the next day... and the next, although I don't think you'll have too many by then.
