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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan spinach balls

July 8, 2020 by Ania - 32

comfort food, easy, gluten-free, healthy, Italiango to recipe

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vegan spinach balls pasta

Hope your week has been peachy thus far? We’ve been both busy working as we plan to take Friday off to go walking somewhere green and remote. Duncan has lots of leave that he needs to take before the end of the year and my work schedule has an element of flexibility, which I definitely should make more of.

In general, I’m trying to learn to work smarter not harder. It feels like a 4 day week is definitely something that is within my reach provided I eradicate some of my less appealing habits like habitual procrastination when something feels in even a small way daunting!! Can you relate? It’s one of the issues I am currently working on with my therapist. Even though it’s still very early days and there is a lot of ‘sweat and tears’ (or discomfort and tears more like) in my future, I am starting to see some small changes in my outlook and behaviour already. I promised myself to stay patient and not to throw my toys out of the pram as I know that it’s all going to be worth it in the end.

I’ve been on an Italian food train lately and so today’s recipe is another Italian dish delightfully called ‘spinach balls’. It’s inspired by one of my favourite dishes at Carluccio’s back when I lived in London and wasn’t vegan. The original recipe contains bucket loads of Parmesan and eggs, but it turns out that flax eggs and a generous amount nutritional yeast are two common vegan replacements that make this dish easy to veganise.

These crispy on the outside and soft on the inside spinach balls make for a delicious starter or snack, but they are also a great way to jazz up and bulk up your favourite bowl of pasta. They are really easy to make, flavourful and a great way to get some spinach into your kids as I know, from personal experience of being one, that it can be a challenge. I used to hate spinach with passion as a little person yet, because I wasn’t allowed not to eat it, my dislike for it stayed with me for much longer than it should. Forcing something upon someone else is a sure way to achieve the opposite to the intended effect. Fact.

PS: If you make my vegan spinach balls, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan spinach balls mixture

vegan spinach balls before after

vegan spinach balls fried

vegan spinach balls close up

5.00 from 7 votes
Print
  • makes: 22 x 15 g / 0.5 oz balls
  • prep: 20 min
  • cooking: 20 min

Ingredients

  • 2 tbsp ground up flax* or chia seeds
  • 2 tbsp lemon juice (+ optionally zest of 1 lemon)
  • 450 g / 16 oz fresh spinach
  • 3 tbsp nutritional yeast
  • 2 garlic cloves, finely grated
  • heaped ½ tsp salt, more to taste
  • ¼ tsp pepper, to taste
  • a generous amount of grated nutmeg, adjust to taste
  • 100 g / approx. 2 cups coarse (panko style is ideal) breadcrumbs** (GF if required)
  • oil for baking or frying

Method

  1. Place ground up flax / chia seeds in a small bowl with 2 tbsp of lemon juice and 60 ml / ¼ tbsp of water. Set aside to thicken.
  2. Blanch spinach in boiling water for 1-2 minutes, drain and immediately plunge into a bowl of iced water or rinse under cold water to preserve the colour.
  3. Squeeze all of the water out of the spinach with your hands, be very thorough. Chop dry spinach finely.
  4. Place all of the ingredients apart from breadcrumbs (and oil) in a mixing bowl. Add breadcrumbs gradually making sure that the mixture isn’t too dry or too wet. There is a chance you won’t need all of the breadcrumbs or that you will need a touch more if your mixture is too wet. Go by feel.
  5. Form small, walnut-size balls out of the mixture with your hands. Chill in the fridge for about 2 hours.
  6. Optionally, coat the balls in more breadcrumbs (they should stick to the surface easily) – this is especially nice if you intend to fry your spinach balls.
  7. You can bake them on an oiled baking tray for about 20 minutes at 180° C / 355° F, flipping them once half way through or you can also fry them in a generous amount of oil until browned on all sides.

Notes

*I found that shop-bought ground up flax (I tested a UK brand Linwoods) is far less effective in the sense that it does not jellify so much as opposed to whole seeds ground up in a coffee grinder at home.

** Please be aware that fine breadcrumbs weigh more per cup. I make my own breadcrumbs by letting leftovers of my Turkish pide go stale and then smash them to smaller and bigger bits in a pestle and mortar. They keep in a jar for ages.

This recipe is inspired by Carluccio’s Penne Giardiniera.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Judy says

    July 8, 2020 at 6:08 pm

    Omigosh, I am now in heaven! I put spinach in and on EVERYTHING, and I have a beautiful garden full of it. Guess what I’m making for dinner! Thank you so much, this looks absolutely delicious.

    Reply
    • Ania says

      July 8, 2020 at 6:23 pm

      That’s fantastic to hear, Judy! I really hope you’ll enjoy these – they were a big hit with my husband. x Ania

      Reply
  2. Trish says

    July 8, 2020 at 8:40 pm

    Oh my gosh! This is one of mine and my sister’s favourite dishes from Carluccio’s. My sister has been vegan for a while, but as someone that’s new to plant-based eating seeing this today has made my week! Can’t wait to try it out. Thank you!

    Reply
    • Ania says

      July 9, 2020 at 3:07 pm

      My pleasure, I hope you and your sister will enjoy it! x Ania

      Reply
  3. Jan says

    July 9, 2020 at 3:33 pm

    Hi Ania. Have you ever thought about getting an air fryer? I bought one and it is now my favourite appliance. I love the crispiness of things that are fried but know that frying in oil is not the best thing. The air fryer has solved that problem – little or no oil and fabulous crispiness! I think that these spinach balls would be great done in it. They sound delicious and I can hardly wait to try them out!

    Reply
    • Ania says

      July 9, 2020 at 6:25 pm

      Hi Jan,

      I have heard of that appliance from a few of my readers, but I don’t really have a need or counter space for one at the moment. I am glad to hear that you are enjoying yours so much. I hope that these will turn out great if you do decide to make them. Ania

      Reply
  4. Fiona says

    July 13, 2020 at 1:51 pm

    This looks amazing! What did you put on the pasta? Looks like pesto and chilli flakes?

    Reply
    • Ania says

      July 13, 2020 at 2:19 pm

      Thanks Fiona! It’s my wild garlic pesto and a pinch of pul biber (mild Turkish chilli flakes). Hope that helps! Ania

      Reply
  5. Chandi says

    July 14, 2020 at 1:45 am

    I see you use large Oyster mushroom for the Vegan pasta dish. I am allergic to mushrooms. Any other suggestions? Thank you.

    Reply
    • Ania says

      July 14, 2020 at 12:25 pm

      Hi Chandi,

      Are you referring this recipe Vegan carbonara? You could use smokey tofu or tempeh instead. Hope that helps! Ania

      Reply
  6. Elle says

    July 14, 2020 at 6:02 pm

    I made these yesterday and they were good, quite easy to do! Thank you for the recipe!

    Reply
    • Ania says

      July 14, 2020 at 6:14 pm

      Thanks so much, Elle! I’m really happy to hear that! x Ania

      Reply
  7. Kathryn says

    July 18, 2020 at 7:55 pm

    I saw this at the perfect moment as I’ve bought a huge bag of spinach and was wondering how to use it all up before it goes off! I love the combination of nutmeg, nutritional yeast and spinach. I wouldn’t have usually tried those together, but they taste great and definitely remind me of Carluccio’s.

    Reply
    • Ania says

      July 18, 2020 at 8:58 pm

      Great to hear, Kathryn! I am delighted to hear that you enjoyed these and thank you taking the time to let me know – much appreciated. x Ania

      Reply
  8. Esther says

    July 20, 2020 at 6:54 pm

    Are there any breadcrumbs you would recommend that are healthy-ish? Thanks!

    Reply
    • Ania says

      July 20, 2020 at 7:41 pm

      Hi Esther,

      I don’t have any tips in this department, I am afraid. I use standard panko breadcrumbs. Ania

      Reply
  9. Siri says

    July 27, 2020 at 5:41 pm

    These balls look fantastic Ania. Although I may try combining with some type of beans. I will report back !

    Reply
    • Ania says

      July 27, 2020 at 6:24 pm

      Thanks! Sure, I hope it works out well. Ania

      Reply
  10. Nadine says

    July 30, 2020 at 12:50 am

    These were brilliant and very like the Carluccio’s ones. I added toasted pine nuts to the mix.

    Reply
    • Ania says

      July 31, 2020 at 7:13 pm

      Great to hear, Nadine! Thank you for letting me know! Ania

      Reply
  11. Siri says

    August 3, 2020 at 5:17 pm

    Hi Ania,
    I used brownlentils to increase my protein dose, they came out really well. Thanks for the inspiration, i have linked your page to my recipe.

    Reply
    • Ania says

      August 3, 2020 at 6:14 pm

      Thanks, I am glad to hear that you enjoyed them! Ania

      Reply
  12. Yvette McPhail says

    September 6, 2020 at 9:38 am

    Hi Ania. I want to try this as it looks amazing, and am wondering if Kale could work? I am addicted to Tuscan Kale (a healthy addiction if ever there was one), so maybe it could be substituted? The leaves are quite sturdy and strong.

    Reply
    • Ania says

      September 6, 2020 at 2:45 pm

      Hi Yvette,

      I have not tried but I think it should work just as well if you pre-cook it to soften, squeeze all the excess water out well and chop super finely. Hope you’ll enjoy the outcome! Ania

      Reply
  13. Sandra Worth says

    September 12, 2020 at 10:50 pm

    Cooked mine in the air fryer and tucked a piece of feta into the centre. Delicious!

    Reply
    • Ania says

      September 14, 2020 at 8:42 pm

      I’m delighted to hear that, Sandra. And thanks for letting me know that they are air fryer compatible, that’s super helpful. Ania

      Reply
  14. Adriana says

    September 23, 2020 at 4:34 am

    Really delicious recipe. I subbed the spinach with lacinato kale and the breadcrumbs from almond flour – I loved it.

    Reply
    • Ania says

      September 23, 2020 at 12:50 pm

      Great to hear that you enjoyed them, Adriana. Thank you for letting me and other readers know – it’s very helpful! Ania

      Reply
  15. L says

    December 23, 2020 at 10:09 pm

    These are so delicious, thank you! My friend’s requested I make some for him- can these be made ahead by a day? Thanks!

    Reply
    • Ania says

      December 23, 2020 at 10:12 pm

      I’m so glad to hear that! My pleasure! I suppose so but honestly I have not tried so unsure how they will compare to freshly made ones. Ania

      Reply
  16. corey says

    January 6, 2021 at 2:36 pm

    is there a way to find out the nutritional information for all of your recipes? they look incredible but don’t want to be too naughty but think I’m being good!

    Reply
    • Ania says

      January 6, 2021 at 2:48 pm

      Hi Corey,

      Unfortunately, I don’t have any means of providing this information within my website for the time being. I plan to incorporate it into my next one but that’s a few months away. Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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