Vegan Eggplant Meatballs (Oil-free + Low-fat)

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 :)

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 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
• 1/2 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)

Instructions

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.

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