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Spinach And Artichoke Balls
This is crunchy on the outside and warm and cozy on the inside! I've adapted this recipe from an old favorite that had dairy and oil. This new vegan, oil free version is just as delicious! It makes a great appetizer with marinara sauce for dipping or plain as a passed hors d'oeuvres. Or... if you don't have to share with anyone- they're great for dinner too!
Prep Time: 00:15
Cook Time: 00:30
12 oz. frozen spinach
1 c. chopped artichoke hearts (about 1/2 in. pieces)
2 t finely ground cashew
2 t nutritional yeast
1.5 flax eggs
1/2 c. bread crumbs
1 clove garlic (roasted if possible) chopped
1/2 tsp. salt
1/2 tsp. pepper
1Preheat oven to 35o degrees F. Defrost and drain spinach. I squeeze out the excess water with a clean kitchen towel. Once your flax egg has thickened, combine all ingredients in a large bowl. Mix well. Scoop 1T at a time onto nonstick baking sheet. I tightly pack a 1T measuring spoon to ensure even cooking. This also works well if you roll them like meatballs or cookies! Cook about 25-30 minutes until golden brown on the outside. Enjoy!
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