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Vegan Eggplant “Meatballs”

Yields7 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

It's a new year and it's my first official recipe on my channel! I have been loving the plant-based lifestyle and incorporating more vegan foods into my weekly menu. I love taking dishes that usually have meat in them, and making them plant-based! These Vegan Eggplant "Meatballs" are so delicious and hold up so well in a marinara sauce. This comes together so quick and easy!

 2 tsp Olive Oil
 1.25 lbs Eggplant (1-inch cubes)
 1 tsp salt
 1 tsp black pepper
 3 garlic cloves (minced)
 2 tbsp basil (chopped)
 1 tbsp parsley (chopped)
 1.50 cups Italian-Seasoned Breadcrumbs
 0.25 cup nutritional yeast
 18 fl oz marinara sauce
 1 tbsp cilantro (chopped)
1

Preheat oven to 375 degrees F.

2

Heat a medium pan on medium high and add your oil. Once oil is hot, add in your cubed eggplants. Saute for 10-12 minutes until the eggplant is soft.

3

Place sauteed eggplants in a food processor and blend until everything is smooth.

4

Add blended eggplants to a big bowl with the rest of your ingredients minus the marinara sauce and cilantro. Mix everything together very well until your eggplant mixture is a doughy consistency.

5

Form mixture into 1 tbsp ball and place onto an oil-spray baking tray. Bake for 25 minutes.

6

While "meatballs" are baking, take your favorite jarred marinara sauce and warm it up in the same pan that you sauteed your eggplants in. Once "meatballs" are done, place in the marinara sauce and garnish with cilantro. Enjoy with spaghetti or over rice!

Nutrition Facts

Serving Size 5-6 meatballs

Servings 7


Amount Per Serving
Calories 42
% Daily Value *
Total Fat 1g2%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 22mg1%
Potassium 152mg5%
Total Carbohydrate 4g2%

Dietary Fiber 3g12%
Sugars 2g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.