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Vegan Spinach Balls with Pesto Sauce

This was a very nice diner that we enjoyed last night.

Vegan Spinach Balls with Pesto Sauce

Serving Size: 4


for the spinach balls:

  • 4 slices day old bread
  • 16 ounce package fresh spinach, washed
  • 1 tablespoon oil
  • 1 large or 2 medium onions, chopped
  • 2-3 cloves garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 1/2 teaspoon freshly group black pepper
  • 2 egg replacement equivalents
  • 1/4 cup nutritional yeast
  • pinch nutmeg
  • oil for frying the spinach balls

for the vegan basil walnut pesto:

  • 2 cups tightly packed basil
  • 1/2 cup walnuts, chopped
  • 2 – 3 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • splash Tabasco (optional)

Vegan Spinach Balls with Pesto Sauce


to make the spinach balls:

  1. Heat the oil in a large frying pan.
  2. Add the minced garlic and lightly sauté.
  3. Add the spinach and sauté until wilted.
  4. Using a food processor, pulse the bread to be bread crumbs.
  5. Add the thyme and black pepper.
  6. Add the wilted spinach with its juices and oil and pulse again to mix.
  7. Add the nutritional yeast and nutmeg, and season to taste with salt as desired.
  8. Mix the egg replacements with water, add to the mixture and pulse well to blend.
  9. At the very end, add the chopped onions and pulse again. You don’t want the onions minced too small, but well mixed with the other ingredients.
  10. Form walnut sized balls from a generous tablespoon of the mixture.
  11. Heat the oil in a frying pan and fry the spinach balls evenly.

to make the pesto:

  1. Place the basil, garlic, lemon juice and oil in a blender and plus to a smooth consistency.
  2. Add the walnut pieces and pulse again until it is smooth.
  3. Add the nutritional yeast and pulse.
  4. Add the salt and pepper and optional Tabasco, pulse again to mix.

We enjoyed the spinach balls with pesto served on a traditional plate of vegan spaghetti.

You can also used chopped frozen spinach.

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10 Responses to “Vegan Spinach Balls with Pesto Sauce”

  1. Vanja Stace says:

    These look so good!

  2. Jenna says:

    I tried these tonight but they didn’t look like yours at all. I thought 16 ounces (500 grams) seemed a lot of spinach and they turned out super bright green!

  3. Kristen says:

    These sound amazing! I will definitely make them in the near future!

  4. Donna says:

    this look awesome! I have a question, what is egg replacement equivalent? is ground flax & water an example?

  5. Chris says:

    Hi Donna,
    Thank you for your question. we have a product here by Orgran…called “No Egg” That is the one I usually use. It is organic, and I have used it for years, to “tried and true”. You could probably use flax seeds, ground ..or whole, with water etc…but I do not have experience using it, so can not give you good advice about it.

  6. Sally says:

    The recipe says to add the nutritional yeast also to the pesto sauce but it doesn’t say how much to add. Is it the same amount you used to make the balls. Haven’t cooked the balls yet but man the ingredients taste amazing together! Thanks :)

  7. Alicia says:

    Made this tonight – amazing!!!

  8. ThatsSoBoss says:

    Just Made this- AWESOME! Seriously- Thank you! I added sauteed asparagus tips to the pasta and really seared the outside of my Featballs. Again- thank you- I’m gonna make this all the time.

  9. Angela says:

    Just made these last night. They are really good! Mine also turned bright green, and didn’t look like yours but they tasted fantastic. They make an excellent sandwich too.
    I used a flax egg instead of the replacer. 1T ground flax to 3T water.

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