These Buffalo Quinoa balls are a great vegan option to get that hot sauce fix without any meat!
Ingredients
QUINOA BALLS
1.5 C 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 TB buffalo sauce (see below)
1/2 cup gluten free bread crumbs (can use regular if not gluten free)
1 TB nutritional yeast
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
pinch of salt
olive or coconut oil for frying
BUFFALO SAUCE
3 TB vegan butter or coconut oil
1/2 C hot sauce
1/2 tsp garlic powder
RANCH DIPPING SAUCE
1.5 C raw cashews , soaked overnight or in hot water for 10 mins
1/2 cup non-dairy milk
2.5 TB apple cider vinegar
1 TB nutritional yeast
1/2 TB fresh chives chopped
1/2 TB fresh dill
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp celery salt (or regular salt)
1/2 tsp 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.
Full Reading: https://www.vnutritionandwellness.com/buffalo-quinoa-balls/
