3 cups broccoli florets (about 1 medium head), chopped finely or pulsed in a food processor
1 cup cooked quinoa or cooked rice (for binding)
½ cup breadcrumbs (use gluten-free if needed)
¼ cup nutritional yeast (adds cheesy flavor)
2 cloves garlic, minced
1 small onion, finely chopped
2 tbsp ground flaxseed + 6 tbsp water (flax egg)
1 tsp dried oregano or Italian seasoning
Salt and pepper, to taste
Olive oil for baking or frying
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare flax egg: Mix ground flaxseed with water in a small bowl. Let sit for 5–10 minutes to thicken.
Cook aromatics: In a skillet, sauté onion and garlic in a little olive oil until soft and fragrant, about 3–4 minutes.
Prepare broccoli: If you haven’t already, finely chop or pulse broccoli into small pieces.
Mix: In a large bowl, combine broccoli, cooked quinoa/rice, sautéed onion and garlic, nutritional yeast, breadcrumbs, flax egg, oregano, salt, and pepper. Mix well.
Form balls: Scoop about 1 ½ tablespoons of mixture and roll into balls. Place on prepared baking sheet.
Bake: Lightly brush or spray balls with olive oil. Bake for 20–25 minutes, flipping halfway through, until golden and firm.
Serve: Enjoy warm with vegan ranch, marinara, or your favorite dipping sauce.
Tips:
For a crunchier texture, add chopped nuts or seeds like walnuts or sunflower seeds.
You can pan-fry in a little oil for a crispier outside.
These freeze well — freeze on a tray, then transfer to a container.
