Vegan Eggplant Meatballs Recipe

These eggplant meatballs are oil-free, low in fat, and packed with plant-protein! A hearty and savory flavor-explosion perfect to impress a crowd

Yields : 10 - 12

1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
1 1/3 cups white onion, diced
1 rib celery, diced small (about 1/3 cup, optional)
2 cloves garlic, minced
2 unpeeled Italian eggplants, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
1 cup cooked garbanzo beans (chickpeas)
1/3 cup parsley, chopped and loosely packed
1/4 cup tempeh bacon (homemade or storebought such as Light Life)*
1/4 cup quick oats
1/4 cup chopped fresh basil
1 cup plain breadcrumbs
1/4 cup nutritional yeast
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon liquid smoke (optional but recommended)
1/4–1/3 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2–3/4 cups vegetable broth, as needed

To serve
Spaghetti noodles
Marinara of choice (or a raw vegan marinara)


  1. Make the chia egg by mixing the chia seeds and water together in a small bowl, and set aside to thicken for about 15 minutes.
  2. Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet with parchment paper.
  3. Place 1/4 cup vegetable broth or water in a large pan over medium heat. Once heated, add in the onions, garlic, and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning). Transfer to a large bowl.
  4. In the same pan, add another 1/2 cup more water or broth with the eggplant. Cook, stirring often, until it is soft, about 10 to 12 minutes. If needed, cook in two batches and add more broth to prevent burning. READ MORE

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