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Almond Pulp Veggie Balls (Perfect for Spaghetti!) – Vegan, Gluten-Free & Zero Waste Recipe!

In another ‘What I Ate in a Day’ video, I made some Veggie Balls using leftover Almond Pulp! Check out the video below to see how I made them and don’t forget to scroll down to see the written recipe!

Almond Pulp Veggie Balls — yes, it’s possible! In my recent “What I Ate in a Day” video, I was even able to use almond pulp as an ingredient for cookies. Here is another evidence that veganism does encourage people to become creative with their ingredients. I mean, who would’ve thought you can also turn almond pulp into “meat” balls? LOL.

The almond pulp I used in this new recipe was the leftover from when I made almond milk. It’s basically the bits leftover after squeezing out all the “juices” from the almonds!  If you’ve been following me for some time, you’ll know that I HATE wasting food especially if I can still use them for something else. This is a good use for almond pulp especially if you like making your own almond milk.

If you want to make your own almond milk or any other plant-based milks at home, check out the Almond Cow! It’s featured in the video and it’s the EASIEST way to make your own plant-based milks. Click HERE and use the code “cheaplazyvegan” to get $15 your own Almond Cow

Don’t forget to watch my video above and simply scroll down to see the recipe for my Almond Pulp Veggie Balls~

Almond Pulp Veggie Balls

Ingredients (makes around 20 balls):

  • 1 large or medium sized carrot, peeled
  • 1 small onion
  • 1 cup cooked black beans
  • 1 tsp oil
  • 3-4 cloves garlic, minced
  • 1 cup almond pulp (leftover from making almond milk) 
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast
  • 2 tbsp Heinz chili sauce or ketchup
  • 2 tbsp oat flour (you can also use regular flour)

Instructions:

  1. Chop the carrot and onion into rough pieces. Place in a food processor and process until finely chopped. Do the same with the black beans.
  2. Heat the oil in a pan and saute onions, carrots, and minced garlic. Cook it up until everything is well-cooked.
  3. Transfer into a mixing bowl along with the mashed (processed) beans and almond pulp. (Note that the almond pulp might be more or less liquid-y depending on how much water is leftover. You might need to add more or less flour or chili sauce depending on how wet/dry your almond pulp is!)
  4. Season the mixture with pepper, garlic powder, salt, onion powder, nutritional yeast, and chili sauce. Mix until everything is well-combined.
  5. Add in the flour and mix. This will make the mixture easier to shape into balls.
  6. Shape the mixture into small balls and place on a lined baking tray.
  7. Bake at 400°F for 20 minutes on one side, then flip and bake for another 10 minutes. (NOTE: You can also pan fry these in a hurry, just make sure to flatten them a little bit so they cook well – I do recommend baking them or air frying them to get a more firm consistency).
  8. Serve with your favourite spaghetti recipe (highly recommended!). Enjoy!

Did you like the idea of using almond pulp? Here’s the recipe for my Chocolate Chip Cookies made from the same ingredient!

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