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Vegan Eggplant Meatballs in Marinara
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Vegan Eggplant Meatballs in Marinara
Welcome to our kitchen, where we’re whipping up a delightful plant-based twist on a classic Italian favorite: Vegan Eggplant Meatballs in Marinara. These savory, tender meatballs are bursting with flavor and pair perfectly with a rich marinara sauce. Let’s dive into this delicious recipe that’s sure to become a staple in your meatless meal rotation.
Why You’ll Love This Recipe
There are so many reasons to adore our Vegan Eggplant Meatballs in Marinara. Here are just a few:
1. They offer a healthier alternative to traditional meatballs.
2. The combination of eggplant and seasonings creates a robust and satisfying flavor profile.
3. This recipe is versatile and can be enjoyed on its own, with pasta, or in a sandwich.
4. It’s a great way to incorporate more plant-based ingredients into your diet.
Ingredients:
For the Vegan Eggplant Meatballs:
– 1 large eggplant, peeled and diced
– 1 cup breadcrumbs
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Marinara Sauce:
– 2 tablespoons olive oil
– 1 can (28 oz) crushed tomatoes
– 1/2 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the diced eggplant until finely chopped.
3. In a large bowl, combine the chopped eggplant, breadcrumbs, onion, garlic, parsley, oregano, salt, and pepper. Mix well.
4. Shape the mixture into meatballs and place them on the prepared baking sheet.
5. Bake for 25-30 minutes or until the meatballs are golden brown.
6. While the meatballs are baking, heat olive oil in a saucepan over medium heat. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15-20 minutes.
7. Serve the Vegan Eggplant Meatballs in Marinara sauce and enjoy!
Serving Suggestions:
These Vegan Eggplant Meatballs in Marinara are delicious served over cooked spaghetti or zucchini noodles. You can also enjoy them in a sandwich with melted vegan cheese or as a topping for pizza.
Recipe Variations and Substitutions:
If you prefer a gluten-free option, you can use gluten-free breadcrumbs or almond meal in place of traditional breadcrumbs. Feel free to customize the seasonings in the meatballs to suit your taste preferences.
Pro Tips for Success:
– Make sure to squeeze out any excess moisture from the diced eggplant before mixing it with the other ingredients to prevent the meatballs from becoming too wet.
– For added flavor, roast the eggplant in the oven before chopping it up and incorporating it into the meatball mixture.
– Double the recipe and freeze any leftover meatballs for a quick and convenient meal option later on.
FAQ Section:
Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs in advance and store them in the refrigerator for up to 2 days before baking.
Q: Are these meatballs kid-friendly?
A: Absolutely! Kids love the taste of these meatballs, and they’re a great way to sneak in some extra veggies.
Q: Can I use fresh tomatoes instead of canned for the marinara sauce?
A: Yes, you can substitute fresh tomatoes, but you may need to adjust the cooking time to allow for the tomatoes to break down and thicken the sauce.
Q: How do I reheat leftover meatballs?
A: Simply warm them in the oven or microwave until heated through, then serve with additional marinara sauce if desired.
Q: Can I add vegan parmesan cheese to the meatball mixture?
A: Yes, adding vegan parmesan cheese can enhance the flavor of the meatballs. Feel free to sprinkle some on top before baking.
Conclusion
There you have it—our delectable Vegan Eggplant Meatballs in Marinara recipe that’s packed with flavor, nutrition, and plant-based goodness. Whether you’re a seasoned vegan cook or just starting to explore plant-based options, this dish is sure to impress your taste buds and keep you coming back for more. Give it a try and let us know how you enjoy this scrumptious meatball recipe!
Vegan Eggplant Meatballs in Marinara
Servings
4
Prep time
15 minutes
Cooking time
50 minutes
Calories
320 kcal
A plant-based twist on classic Italian meatballs, these Vegan Eggplant Meatballs in Marinara are savory, tender, and bursting with flavor. They are versatile, healthy, and a great way to incorporate more plant-based ingredients into your diet.
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Ingredients
- 1 large eggplant, peeled and diced
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the diced eggplant until finely chopped.
- In a large bowl, combine the chopped eggplant, breadcrumbs, onion, garlic, parsley, oregano, salt, and pepper. Mix well.
- Shape the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 25-30 minutes or until the meatballs are golden brown.
- While the meatballs are baking, heat olive oil in a saucepan over medium heat. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15-20 minutes.
- Serve the Vegan Eggplant Meatballs in Marinara sauce and enjoy!
Nutrition Facts
Calories:
320
Fat:
12
Carbohydrates:
50
Protein:
8
Sodium:
700
Fiber:
10
Sugar:
12
