Spinach balls are a family-favorite appetizer. The original recipe calls for eggs, butter, and parmesan cheese. These are veganized with golden flax meal (Omega 3’s!), nutritional yeast in place of parmesan cheese, and Earth Balance Buttery Sticks. The
whole cup of Earth Balance (see update below) hardly qualifies them as health food, but they have a lot of protein and no cholesterol, unlike the original.
UPDATE (2/5/12): I reduced the amount of Earth Balance in the recipe to 3/4 cup, with good results. I think I could reduce it even more. The amount of nutritional yeast has also been modified to compensate for the lower amount of moisture. They still disappeared at our latest party.
Vegan Spinach Balls
Makes about 48 balls
2 boxes frozen chopped spinach, thawed and drained well
4 cups Pepperidge Farm Herb Seasoned stuffing
2 cups minced white onion
6 tbsp golden flax seed meal
3/4 cup water
1 3/4 cup Earth Balance Buttery Sticks (1 1/2 half-cup sticks), melted
3/4 1/2 cup nutritional yeast flakes
2 tsp granulated garlic (not garlic salt)
1 tsp salt
1/2 tsp freshly-ground black pepper
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. If you don’t have parchment paper, grease your cookie sheets well.
In a large bowl, whisk flax seed meal with 3/4 cup water. Let stand until mixture thickens.
Add melted Earth Balance, spinach, onions, garlic, salt, pepper, and nutritional yeast. Mix well. (It will be thick.)
Add stuffing mix and stir well. You may have to add a bit more water if the mixture is too dry.
Using a tablespoon-sized measuring spoon, or a small ice cream scoop of equivalent size, roll approximately 2 tbsp of the mixture into a ball. If the mixture gets too sticky, wet your hands a bit to make the process easier. Repeat for the rest of the mixture. You should have about 48 balls.
Bake for 20 minutes, until balls are golden. Remove from oven, and let stand for 5 minutes before removing from cookie sheet. Balls will be soft when they come out of the oven, but will firm up as they cool.