Vegan Eggplant "Meatballs" Recipe
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Vanilla and Bean · by Traci York★ 5.0 (4)

Vegan Eggplant "Meatballs" Recipe

NUTRITION · PER SERVING70M COOK
CAL 4%·PRO 7%
CARBS 13G70% OF CAL
4G FIBER0G ADDED0G INTRINSIC7G OTHER2G TOTAL SUGAR
FAT 1G14% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan eggplant meatballs made with lentils, quinoa, and roasted eggplant seasoned with Italian herbs. Freezer-friendly and hearty, they're a meatless favorite served with marinara and pasta.

mainitalianbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 22
  • 1 1/2 lbs (680g) Globe Eggplant (about one large or two smallish eggplants)
  • 1 Head of Garlic (small, tips sliced off with garlic exposed, root in tact. )
  • 3 tsp Olive Oil (plus more for pan frying)
  • 3/4 C (155g) French Lentils
  • 3/4 C (135g) Quinoa (rinsed. I like red or tri color)
  • 2 1/2 C (600g) Water
  • 1 Bay Leaf
  • 3 Tbs Tomato Paste
  • 1/3 C (40g) Shallots (about one small shallot)
  • 3/4 C (60g) Unseasoned Bread Crumbs (plus up to 1/4 C more if needed. See note for DIY*.)
  • 1/2 tsp Red Pepper Flakes
  • 2 Tbs Dried Italian Herbs (see note**)
  • 1 1/2 Tbs Balsamic Vinegar
  • 1 tsp Worcestershire Sauce (vegan style)
  • 1 1/2 tsp Fine Sea Salt
PREP
20M
SODIUM
183MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.