Vegan Spinach Mushrooms Sticky Balls

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Today, I suddenly had the urge to make spinach balls for some reason, and plus I had a big box of white button mushrooms that so totally need to be used! For some reason, I started off wanting to make them more like, just spinach balls, then I realised as I was mixing it, OMG it looks like meat balls!

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I think I could even make this as dumpling filling, cos it seriously feel like minced meat, even the colours look like it!

Though I will warn you that this stuff is pretty sticky, so prepare to get your hands dirty. I noticed that as your hands get more sticky, it’s very hard to shape the mixture into balls…

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You may want to sprinkle a little flour to make it easier, or have some paper towels handy to remove all the sticky stuff.

With those balls, I loved eating them with Rao’s Arrabbiata sauce. It just went so well with it. You can dip the balls in the sauce. If you get a chance, do try the combo.

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Be sure you check the oven to make sure the balls aren’t burning. If you made them bigger, they may take longer and vice versa for if they’re small. You can also cut one to taste it if you like, to see if you want to continue baking it or not. I personally like it harder and baked longer.

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Vegan Spinach Mushrooms Sticky Balls

4 cups baby spinach, frozen 2 hours
1 tablespoon extra light olive oil
1 small onion
2 cloves garlic
A small pinch Himalayan/sea salt
4 cups mushrooms (mixture of mostly white button mushrooms, with a some shiitake and seafood mushrooms)
3/4 cup brown rice flour
1/4 cup golden flaxseed meal
1/4 cup vegan mozzarella cheese (I used Trader Joe’s Vegan Mozzarella style shreds)
1/4 cup oat flour
1/4 cup potato flour
2 tablespoons corn/tapioca starch
1 tablespoon extra light olive oil
1 tablespoon sesame oil
2 teaspoons onion powder
2 teaspoons low sodium soy sauce
2 teaspoons garlic powder
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon smoked paprika
A few sprinkles ground pepper
A pinch cayenne pepper
A pinch red pepper flakes

Measure 4 cups fresh baby spinach and put it in a bowl and put it in the freezer to chill for a couple of hours.

Meanwhile, finely dice the onion and garlic in very small cubes and put it in a small saucepan along with a tablespoon extra light olive oil and a small pinch of salt. Cook in the small saucepan for a total of 10 minutes on medium high (5-6) until the onions have browned a little.

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Once the baby spinach has been frozen solid, take it out of the freezer, use your hands to crunch it (be careful, your hands may shudder in coldness, use some warm water to help it). If the spinach pieces are too big, use a knife to slice it until it’s very small.

Put the 4 cups of mushrooms in the blender and pulse until it becomes liquidy and thick, but not really a puree yet, you should still see some visible pieces. Put it through a strainer and try to squeeze out a little bit water.

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Combine the baby spinach, onion and garlic mixture, blended mushrooms and the remaining ingredients (from brown rice flour to red pepper flakes) in a large bowl. Stir until the spices are mixed evenly and the mixture becomes very thick.

Preheat oven to 350°F (176°C).

Spray some non-stick cooking oil on the bottom of a 9×13 inch oven tray. Use your hands to shape the mixture into balls.

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It’s up to you if you want them bigger or smaller, but do note that bigger balls may take slightly longer to make. You will also need to wash your hands and dry them a few times so the mixture doesn’t become too sticky.

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Once all the balls are done and placed on the oven tray, give the top a generous spray of non-stick cooking oil.

Bake in the oven for about 45 minutes or until the balls are nice and firm.

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Vegan Spinach Mushrooms Sticky Balls
Serves: 3
 

Ingredients
  • 4 cups baby spinach, frozen 2 hours
  • 1 tablespoon extra light olive oil
  • 1 small onion
  • 2 cloves garlic
  • A small pinch Himalayan/sea salt
  • 4 cups mushrooms (mixture of mostly white button mushrooms, with a some shiitake and seafood mushrooms)
  • ¾ cup brown rice flour
  • ¼ cup golden flaxseed meal
  • ¼ cup vegan mozzarella cheese (I used Trader Joe’s Vegan Mozzarella style shreds)
  • ¼ cup oat flour
  • ¼ cup potato flour
  • 2 tablespoons corn/tapioca starch
  • 1 tablespoon extra light olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons onion powder
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons garlic powder
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon smoked paprika
  • A few sprinkles ground pepper
  • A pinch cayenne pepper
  • A pinch red pepper flakes

Instructions
  1. Measure 4 cups fresh baby spinach and put it in a bowl and put it in the freezer to chill for a couple of hours.
  2. Meanwhile, finely dice the onion and garlic in very small cubes and put it in a small saucepan along with a tablespoon extra light olive oil and a small pinch of salt. Cook in the small saucepan for a total of 10 minutes on medium high (5-6) until the onions have browned a little.
  3. Once the baby spinach has been frozen solid, take it out of the freezer, use your hands to crunch it (be careful, your hands may shudder in coldness, use some warm water to help it). If the spinach pieces are too big, use a knife to slice it until it’s very small.
  4. Put the 4 cups of mushrooms in the blender and pulse until it becomes liquidy and thick, but not really a puree yet, you should still see some visible pieces. Put it through a strainer and try to squeeze out a little bit water.
  5. Combine the baby spinach, onion and garlic mixture, blended mushrooms and the remaining ingredients (from brown rice flour to red pepper flakes) in a large bowl. Stir until the spices are mixed evenly and the mixture becomes very thick.
  6. Preheat oven to 350°F (176°C).
  7. Spray some non-stick cooking oil on the bottom of a 9×13 inch oven tray. Use your hands to shape the mixture into balls.
  8. It’s up to you if you want them bigger or smaller, but do note that bigger balls may take slightly longer to make. You will also need to wash your hands and dry them a few times so the mixture doesn’t become too sticky.
  9. Once all the balls are done and placed on the oven tray, give the top a generous spray of non-stick cooking oil.
  10. Bake in the oven for about 45 minutes or until the balls are nice and firm.


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