Buffalo Quinoa Balls with Ranch Dipping Sauce

These Buffalo Quinoa balls are a great vegan option to get that hot sauce fix without any meat!

Buffalo Quinoa Balls with Ranch Dipping Sauce

  1. 1.5 C cooked quinoa , cooled
  2. 15 oz can of cannellini beans , drained and rinsed
  3. 1 flax egg (1 TB flax meal & 3 TB water - let sit 10 mins before using)
  4. 4 TB buffalo sauce (see below)
  5. 1/2 cup gluten free bread crumbs (can use regular if not gluten free)
  6. 1 TB nutritional yeast
  7. 1/2 tsp pepper
  8. 1/2 tsp onion powder
  9. 1/2 tsp garlic powder
  10. pinch of salt
  11. olive or coconut oil for frying

  1. 3 TB vegan butter or coconut oil
  2. 1/2 C hot sauce
  3. 1/2 tsp garlic powder

  1. 1.5 C raw cashews , soaked overnight or in hot water for 10 mins
  2. 1/2 cup non-dairy milk
  3. 2.5 TB apple cider vinegar
  4. 1 TB nutritional yeast
  5. 1/2 TB fresh chives chopped
  6. 1/2 TB fresh dill
  7. 1/2 tsp garlic powder
  8. 1/2 tsp onion powder
  9. 3/4 tsp celery salt (or regular salt)
  10. 1/2 tsp pepper

  • 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).
  • Put balls in freezer for 10 mins (optional but makes them stay together better).
  • 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.