Vegan Pumpkin and Potato Balls
Crunchy on the outside, soft and tasty on the inside: pumpkin and potato balls are a delicious vegan alternative perfect for any occasion. Easy to prepare and ideal as both an appetizer and as a light main course, these balls win everyone over with their delicate taste and enveloping texture. The sweetness of the pumpkin perfectly matches with the creaminess of the potatoes, creating a soft and tasty mixture, enriched with soy and spices. A light breading makes them irresistibly crunchy; I chose to bake them in the oven, but they are also great in an air fryer.
Also try these recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 20/30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients for Vegan Pumpkin and Potato Balls:
- 10.5 oz pumpkin
- 7 oz potatoes
- 1 cup breadcrumbs
- 3.5 oz dried soy
- garlic
- parsley
- salt
Steps
The preparation of Vegan Pumpkin and Potato Balls is very simple and quick, watch the video HERE.
-
In a blender, place hydrated soy, cooked potatoes and pumpkin, parsley, salt, garlic, and breadcrumbs and blend. The amount of breadcrumbs may vary based on the pumpkin (if it was baked or boiled).
Form the balls by taking a bit of the mixture at a time and shaping it with your hands, then roll the obtained balls in breadcrumbs. Arrange the balls on a baking sheet lined with parchment paper. Drizzle a little oil on top and bake at 392°F for about 20 minutes.
Enjoy your meal!
🧊 Storage
They keep in the refrigerator for 2-3 days, stored in an airtight container. Before serving again, you can heat them in the oven, non-stick pan, or air fryer to make them crunchy again.
You can also freeze them before cooking: place them on a tray, let them firm up in the freezer for a couple of hours, and then transfer them to a food bag. When ready to use, cook them directly from frozen, adding a few extra minutes to the standard times.
