A hearty and savory flavor-explosion, and definitely THE must make recipe when you need to impress a crowd. Not only are these eggplant meatballs oil-free and low in fat, they are also packed with plant-protein from the chickpeas and tempeh! These are perfect for kids, adults, friends, family…anyone you want to share these precious little bites with 😉
You can serve these eggplant meatballs atop spaghetti and marinara (my personal fav), place them into a toasted sub with some vegan cheese and marinara as Chris did here on his Instagram, as appetizers with a toothpick and a drizzle of marinara, in minestrone soup, in a salad…the list just goes on and on!
Vegan Eggplant & Chickpea Meatballs {oil-free}
Prep Time: 35 mins
Cook Time: 22 mins
Total Time: 57 minutes
Yield: 10-12
Category: Entree
Cuisine: Vegan
Ingredients :
- 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 eggplant, 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 (I used 4 slices of 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
- 1/2 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)
