Only these vegan meatballs are without the soy or nuts, which oftentimes defy the whole eating healthy theme, because they’re extremely heavy and hard to digest in such quantities (and even more so when cooked). The foundation of these meatballs are eggplant and whole-wheat bread crumbs. Sure, there’s bread in this one, but if you choose a high quality bread with a buckwheat, whole-wheat, millet, or brown rice flour base, you’re not missing out on any health points!
You can use whatever bread crumbs you like. I picked up my favorite bread, toasted it, and then pulsed it in a food processor. I also pre-cooked whole-wheat pasta to get ready for serving.
Vegan Eggplant Meatballs
Cook Time: 25 minutes
Keywords: bake pasta vegan vegetarian meatballs whole wheat bread crumbs eggplant
Ingredients (9 meatballs)
- 1 medium-sized eggplant diced
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Dash of salt and pepper
- 1 cup breadcrumbs
- 2 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp garlic powder
- Handful of chopped parsley
- 1/4 tsp salt
- 1 flax egg
- 1/4 tsp pepper
In a medium saucepan, cook the onion, eggplant, and garlic in 1 tablespoon of olive oil until softened. Season with salt and pepper.
Let the eggplant mixture cool down near to room temperature and puree until well mixed.
In a separate bowl, combine the breadcrumbs with oregano, garlic powder, nutritional yeast and parsley.
Add the eggplant puree and flax eggto the breadcrumb mixture and mix. Once thoroughly combined, shape the meatball mixture into approximately 9 palm-sized balls. Place on a baking sheet lightly greased with extra virgin olive oil.
Bake at 375 degrees Fahrenheit for 25 minutes, or until browned and firm throughout (but not burned).
Serve over spaghetti and drizzle with pureed tomato sauce. Season with salt, pepper, oregano and nutritional yeast.
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