Buffalo Quinoa Balls with Ranch Dipping Sauce

• Meat

  • 4 tbsp Buffalo sauce

• Produce

  • 1 15oz can Cannellini beans
  • 1/2 tbsp Chives, Fresh
  • 1/2 tsp Dill, Fresh
  • 1 tsp Onion powder
  • 1 1/2 tsp Powdered garlic

• Refrigerated

  • 1 Flax egg
  • 8 tbsp Non-dairy milk

• Condiments

  • 1/2 cup Hot sauce
  • 3 tbsp Vegan butter

• Pasta & Grains

  • 1 1/2 cup Quinoa, cooked

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/2 tsp Pepper
  • 1 pinch Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 1/2 tbsp Apple cider vinegar
  • 1 Olive or coconut oil

• Nuts & Seeds

  • 1 1/2 cup Cashews, raw

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

Found on vnutritionandwellness.com

Ingredients

• FOR QUINOA BALLS
• 1.5 C cooked quinoa, cooled
• 1 15oz 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 bread crumbs (gluten free optional)
• 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
• ---------------------
• FOR BUFFALO SAUCE
• 3 TB vegan butter (I use Earth Balance) or coconut oil
• 1/2 C hot sauce (I use Franks Red Hot)
• 1/2 tsp garlic powder
• ---------------------
• FOR RANCH DIPPING SAUCE
• 1.5 C raw cashews, soaked overnight or in hot water for 10 mins
• 8 TB non-dairy milk (I used almond)
• 2.5 TB apple cider vinegar
• 1 TB nutritional yeast
• 1/2 TB fresh chives chopped
• 1/2 tsp fresh dill
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt & pepper to taste

Directions

• 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).
• 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 bowl and mixing.
• 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.