These Buffalo Quinoa balls are a great vegan option to get that hot sauce fix without any meat. They're perfect for game day, parties or anytime you want a little kick!
I love anything spicy. I try to hold back from making too many spicy recipes but I can't help myself sometimes. Some of my favorite recipes include a bit of heat like my Vegan Buffalo Chicken Rice Skillet, Buffalo Cauliflower Mac & Cheese, and my Spicy Sesame Noodles (trust me, they're good).
Hot sauce has been a staple of mine since my undergraduate days. My roommate Alana was from Buffalo and Buffalonians always had some hot sauce around to throw on just about anything. Alana got me into that habit and now I carry around a small hot sauce in my purse just in case (don't judge).
My friend Kevin shares my love of Buffalo sauce and I wanted to make a vegan version of the sauce for him because he has been partaking in some of my plant-based recipes lately.
I really enjoy seeing people add vegan meals to their diet so I wanted to create a special treat for him that would give him a taste of Buffalo wings without any meat so I came up with these Buffalo Quinoa Balls.
Buffalo Quinoa Balls
I've seen other bloggers use quinoa in burgers and I thought it might work in sort of a meatball shape as well and I'm happy to say it did! These Buffalo Quinoa Balls are versatile - I've had them as an appetizer, on salads, and as part of my main meals. The quinoa adds protein, carbs, fiber, and iron.
I first fry the balls then bake them - the frying seems to help the balls stay together better since I'm not using egg as a binder. I also put the balls in the freezer for about 10 minutes before frying as well which keeps them in better ball form.
Add a Side of Ranch
I was never a big fan of blue cheese but I have always loved me some ranch so the dipping sauce is my take on a healthy ranch dressing using cashews. The cashews add protein as well as magnesium (which many people in the US are deficient in).
These buffalo quinoa balls offer a delightful twist on traditional flavors, combining the zest of buffalo sauce with the wholesome goodness of quinoa. They are not only a crowd-pleaser but also a testament to how creative one can be with nutritious ingredients. For those looking to boost their intake of essential vitamins and minerals, incorporating the best greens powders into your diet can complement such innovative recipes. By doing so, you ensure that your meals are not just flavorful but also packed with the nutritional benefits necessary for a well-rounded, health-conscious lifestyle.
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
📖 Recipe
Buffalo Quinoa Balls with Ranch Dipping Sauce
Ingredients
QUINOA BALLS
- 1.5 Cup cooked quinoa , cooled
- 15 oz can of cannellini beans , drained and rinsed
- 1 flax egg (1 TB flax meal & 3 TB water - let sit 10 mins before using)
- 4 Tablespoons buffalo sauce (see below)
- ½ cup gluten free bread crumbs (can use regular if not gluten free)
- 1 Tablespoon nutritional yeast
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- pinch of salt
- olive or coconut oil for frying
BUFFALO SAUCE
- 3 Tablespoons vegan butter or coconut oil
- ½ Cup hot sauce
- ½ teaspoon garlic powder
RANCH DIPPING SAUCE
- 1.5 cup raw cashews , soaked overnight or in hot water for 10 mins
- ½ cup non-dairy milk
- 2.5 Tablespoons apple cider vinegar
- 1 Tablespoons nutritional yeast
- ½ Tablespoons fresh chives chopped
- ½ Tablespoons fresh dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon celery salt (or regular salt)
- ½ teaspoon pepper
Instructions
- Add all of the sauce ingredient in a small saucepan and heat until butter is melted and set aside.
- Add beans to food processor and mix until smooth (you may need to add a tablespoon of water to get it smooth). If you do not have a food processor, you can mash them with your hands but the texture will be a little less smooth.
- In a large bowl, combine the bean mixture, flax egg and 3 TB of sauce. Then add cooled quinoa, bread crumbs, nutritional yeast, pepper, onion powder, garlic powder and salt.
- Take quinoa mixture and form into about 1" balls (sometimes mine get a little larger).
- Put balls in freezer for 10 mins (optional but makes them stay together better).
- Heat oven to 350 degrees.
- Heat 2-3 TB of oil (depending on how large you pan is) and fry quinoa balls for about 5 minutes flipping so that all sides get cooked. I usually do this in 2-3 batches.
- Place balls on cookie pan and bake for 15 mins.
- While balls are baking, make the ranch dipping sauce by adding all the ingredients to a high-speed blender and mix until smooth.
- When balls are done baking, you can coat them in the rest of buffalo sauce. Or what I like to do is keep them a bit more crunchy and only put the sauce on each ball right before I eat each one.
- Serve with dipping sauce on the side.
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
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