Vegan cauliflower meatballs

Light but delicious (thanks to frying), the recipe for vegan cauliflower meatballs is within everyone's reach.

Meatballs, whether meat, fish or vegetables, are always a tasty dish that is difficult to resist. What we are offering you today, the vegan cauliflower meatballs, can be considered a very light second course, but also a tasty appetizer to serve before a lunch or dinner in the company of friends and relatives.

This is one of the easiest vegan recipes to make even for those who don't follow this type of diet , since they are simple vegan croquettes that everyone likes. For a lighter version you can cook the cauliflower meatballs in the oven.

How to make vegan cauliflower meatballs recipe

1. The first thing to do is to cook the vegetable in question. Wash the cabbages carefully and remove the outer leaves. Cut them into florets and boil in plenty of salted water for 10 minutes .
2. Finely chop the onion and brown in a pan with a drizzle of oil for a few minutes. Then add the previously boiled cabbage florets and cook them for 5-6 minutes.
3. Transfer the cauliflower and onion into a bowl and mash with a fork. Then add the chopped parsley , nutritional yeast and breadcrumbs . Begin mixing until you obtain a fairly compact mixture.
4. Form the meatballs and arrange them on a plate.
5. Heat the seed oil and, in the meantime, coat the meatballs in the breadcrumbs to make them crispier.
6. When the oil is hot, add the meatballs and cook them until they are golden brown . Drain them on absorbent paper and serve while still hot.

Alternatively, you can cook your egg-free vegan cauliflower meatballs in the oven at 200°C for 20 minutes after spraying them with spray oil. We then advise you to turn them halfway through cooking so as to obtain uniform browning.

Among the other 100% vegetable recipes that even omnivores will appreciate is the delicious cauliflower au gratin : no one will notice the difference!

Conservation

Vegan cauliflower meatballs can be stored in the refrigerator in an airtight container for 2 to 3 days .

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