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Baked Veggie Balls





One quick and healthy recipe from The Buddhist Chef! Make the easiest and most delicious baked veggie balls ever, topped with spicy Sriracha sauce. Jean-Philippe came up with this great lunch idea that you can bring to the office. You can even eat this lunch cold when you’re on the go! It freezes very well and keeps for up to 4 days on the refrigerator. 

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1 cup frozen corn (140 g)
1 cup frozen peas (150 g)
1 cup quick oat flakes (90 g)
1 can of 19 oz of chickpeas, rinsed and drained (540 ml)
1 cup bread crumbs (120 g)
1/4 cup nutritional yeast (18 g)
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
3 cups baby spinach (90 g)
1 cup of soy milk or plant milk *
vegetable oil for the baking sheet


Preheat oven to 375˚F (190˚C).
Place all ingredients in a food processor and blend until well mixed and texture is smooth. (Remove frozen corn kernels and peas from their package.Leave it out until thawed,or microwave it a few seconds)
Form patties using an ice cream scoop.
Place the patties on a well-oiled baking sheet.
Bake for 15 minutes, flip patties and continue cooking for another 10 minutes adding more oil if necessary.
Serve in a bowl with lettuce, rice, tomato, and baked sweet potato. Top with Sriracha sauce or spicy mayonnaise.
*The amount of vegetable milk can vary, I suggest to add it gradually.