Spiced Garlic and Herb Vegan Dough Balls

Plantiful Palate
6 days ago
4 min read

Say hello to your next plant-based addiction, crispy on the outside, fluffy on the inside, and exploding with fragrant herbs and bold spices. These spiced garlic and herb vegan dough balls are vegan comfort food reimagined. Think golden, bite-sized perfection made from creamy mashed potato, vibrant vegetables, and a punchy blend of Indian-inspired spices. They're completely egg-free, dairy-free, and 100% satisfying, making them ideal for anyone exploring vegan recipes or adding excitement to their go-to lacto vegetarian recipes.

Whether you’re hosting a laid-back garden party, looking for creative vegan summer recipes, or simply craving a moreish vegan Appetizer with attitude, these Vegan dough balls deliver. Served with two flavour-packed dips — a cooling vegan garlic and herb yoghurt sauce and a smoky roasted red pepper dip with just the right kick — they’re summer snacking at its finest.

If you’re a fan of vegan recipes that are quick to whip up, family-friendly, and guaranteed to disappear in minutes, this one’s a keeper. So grab a plate, get dunking, and let your tastebuds take the lead.

Recipe:

Serves: 4 (approx. 16 dough balls)

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 60 minutes

Ingredients:

For the dough balls:

400g floury potatoes (like Maris Piper), peeled and diced
1 large carrot, grated
1 small red pepper, finely chopped
100g sweetcorn (fresh or thawed)
3 spring onions, finely sliced
3 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
2 tablespoons nutritional yeast
2 tablespoons cornflour
1 teaspoon garlic granules
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chilli flakes (optional)
Salt and black pepper, to taste
Olive oil spray or drizzle, for baking

For the creamy garlic and herb dip:

150g plain vegan yoghurt (unsweetened)
1 tablespoon lemon juice
1 tablespoon finely chopped parsley or coriander
1/2 teaspoon garlic granules
Salt and black pepper, to taste

For the red pepper dip:

1 roasted red pepper (from jar or oven-roasted)
1 tablespoon olive oil
1 tablespoon red wine vinegar ( it's alcohol free)
1 teaspoon maple syrup
1/2 teaspoon chilli flakes (adjust to taste)
Salt and pepper, to taste

To serve:

Mixed salad leaves (optional, for plating)

Method:

Boil the diced potatoes in salted water for around 12–15 minutes until fork-tender. Drain them well, and mash until silky smooth. Let them cool slightly to avoid melting your other ingredients.
In a large mixing bowl, bring together your mashed potatoes with the grated carrot, finely chopped red pepper, sweetcorn, spring onions, parsley, coriander, nutritional yeast, cornflour, garlic granules, cumin, smoked paprika, chilli flakes, and a good pinch of salt and pepper. Stir it all together until everything is well-distributed and the mixture holds its shape when pressed.
Preheat your oven to 200°C (180°C fan). Line a baking tray with baking paper. Use your hands or a scoop to shape the mixture into 16 equal balls. Pop them on the tray and give them a light spritz or drizzle of olive oil.
Slide the tray into the oven and bake for about 25–30 minutes, turning halfway through. You’re looking for a golden crust and a lightly crisped edge. For extra crunch, pop them under the grill for a few extra minutes.
While they bake, whip up the creamy garlic and herb dip. In a small bowl, mix the yoghurt, lemon juice, chopped herbs, garlic granules, salt and pepper. Taste and tweak the seasoning to your liking, then chill until serving.
In a blender, blitz the roasted red pepper with olive oil, vinegar, maple syrup, chilli flakes, salt and pepper until velvety smooth. Taste and adjust — more syrup if you like it sweet, more vinegar if you want a tangy kick.
Arrange the warm dough balls on a platter, throw on a handful of salad leaves if you like, and serve with the two dips proudly on the side. Dunk, devour, and repeat.

Additional Tips:

Let the potato mash cool before mixing to avoid it going gluey.
If the mixture feels too soft, add an extra spoon of cornflour or chill it for 20 minutes before shaping.
Add a pinch of garam masala or chaat masala for an Indian twist.
Great for picnics, lunchboxes and Vegan meal prep – they taste amazing cold too.

Alternative Cooking Methods:

Air fryer: Pop them in at 200°C for 15–18 minutes, turning once. They crisp up beautifully with less oil.
Pan-fry: Gently flatten each ball and fry in a little oil on medium heat, turning until both sides are golden and heated through.
Grill only: Already baked? Reheat and crisp under the grill for 2–3 minutes when serving.

Allergy information / alternatives:

Gluten-free: These are naturally gluten-free as long as your cornflour and dips are certified GF.
Nut-free: Free from nuts – a win for allergy-friendly sharing.
Soy-free: Just pick a soy-free vegan yoghurt.
Low-fat: Baked and air-fried options make these light but satisfying.

Nutritional Information (per serving):

Calories: ~295 kcal
Protein: ~7g
Fat: ~10g
Carbohydrates: ~43g
Sugar: ~6g
Salt: ~0.9g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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