Now, these cheese, carrot, and zucchini balls are some of the most versatile veggie balls I have ever made. It is good with anything, literally! From a garlic-lemony yogurt sauce to a proper bold vegan bolognese or white sauce, those meatless balls are for sure to be a winner!

Enough chitchat! Here is the recipe!


• 1 large zucchini, grated
• 1 large carrot, grated
• 1 small onion, minced
• 200 g (approx. 5 slices) of bread (any bread of your choice)
• 250 ml (1 cup) of milk
• 100g (1/3 cup plus 1 Tbsp) of vegan mayo or vegan yogurt
• 50 g (1/2 cup) of nutritional yeast
• 100 g (1/2 cup plus 2 Tbsp) of whole wheat flour (or any other flour of your choice)
• 1 tablespoon of Italian herbs
• Salt to taste
• Black pepper to taste
• 1 1/2 teaspoon of garlic powder or 2 cloves of garlic, minced
• 1 tablespoon of lemon juice
• 1/2 teaspoon of baking soda
• 2 liters of water and 3 cubes of my umami bomb vegetable bullion
• 3 tablespoons of vegan butter
• 2 cloves of garlic
• 1 sprig of fresh thyme
• 100 g vegan mayonnaise
• 1 tablespoon of pickles, finely diced
• 1 tablespoon of capers, finely diced
• 1 teaspoon of lemon juice
• 1 teaspoon of dry parsley or 1 tablespoon of fresh parsley
• 1 teaspoon of horseradish
• 1/4 teaspoon of sugar
• Salt & pepper to taste


  • 1.
    Add the onions to a skillet with some olive oil, and on medium heat, let them become golden.
  • 2.
    Add the carrots and the zucchini, then add salt to make them sweat and release water so they brown faster
  • 3.
    Sauté until you see no more liquid in the skillet and the vegetables start to become golden.
  • 4.
    Add the shredded bread to a bowl, add the plant-based milk, mash it, wait for 5 to 10 minutes so the bread soaks up the milk.
  • 5.
    Add the Italian herbs, garlic powder, salt and pepper, and the nutritional yeast
  • 6.
    Add the flour, the unsweetened vegan yogurt, the lemon juice, and the baking soda
  • 7.
    Add the zucchini carrots and onions and mix everything until well incorporated.
  • 8.
    Cover with a shower cap, let rest in the fridge for 10 minutes so the flour sets in.
  • 9.
    Put some water in a pot, then add veggie bullion, and bring it to a boil.
  • 10.
    Uncover the bowl, make the balls, and simmer them until they float, then remove them and place them in a cooling rack.
  • 11.
    If you wanna freeze them, now is the time.
  • 12.
    In a skillet in medium heat, add the vegan butter, the garlic cloves, and the fresh thyme and add the zucchini carrot balls, sauté them until golden brown.
  • 13.
    Serve it with any sauce of your choice.
  • 14.
  • 15.
    Finely dice the gherkin and capers. Add to a small bowl with the remaining ingredients and mix together.
  • 16.
    Season to taste.
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