- 2 kg of mashed potatoes, peeled
- ¼ cup of vegan butter or margarine
- ⅓ cup of nutritional yeast
- 3 cloves minced garlic
- 1 tbsp salt
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 2 cups dry breadcrumbs
- 1 tbsp garlic powder
- 1 tbsp dried mixed herbs
- Vegan sauce , to serve
Bring a large pot of water to a boil on the stove, while cutting the potatoes into small pieces (this will help them cook faster).
Once boiling , add potatoes and cook for about 15-25 minutes, or until cooked through.
Drain potatoes and transfer to a large bowl. Blend until pureed.
Add vegan butter, nutritional yeast, garlic and salt and blend until well combined. Cover and store in the refrigerator to chill until ready to cook.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl large and shallow, mix soy milk and apple cider vinegar. In another large bowl, combine the dry breadcrumbs, garlic powder, and mixed herbs.
Using a spoon, measure the mashed potatoes into balls (they should be slightly larger than the balls golf balls).
Dip each ball into the soymilk mixture and then into the breadcrumb mixture to coat completely, before placing on the baking sheet.
Repeat with the remaining balls, making sure to leave a little space between each one on the tray.
Bake in the oven for 40-50 minutes or until golden brown on the outside. Serve immediately accompanied by the sauce