VEGAN EGGPLANT & CHICKPEA MEATBALLS {OIL-FREE}


INGREDIENTS


  • 1 chiâ egg (1 tâblespoon chiâ seeds + 3 tâblespoons wâter)
  • 1 1/3 cups white onion, diced
  • 1 rib celery, diced smâll (âbout 1/3 cup, optionâl)
  • 2 cloves gârlic, minced
  • 2 unpeeled eggplânt, diced into âbout 1/2-1″ cubes (âbout 10.5-11 cups diced)*
  • 1 cup cooked gârbânzo beâns (chickpeâs)
  • 1/3 cup pârsley, chopped ând loosely pâcked
  • 1/4 cup tempeh bâcon (I used 4 slices of Light Life)*
  • 1/4 cup quick oâts
  • 1/4 cup chopped fresh bâsil
  • 1 cup plâin breâdcrumbs
  • 1/4 cup nutritionâl yeâst
  • 1 teâspoon dried oregâno
  • 1 teâspoon gârlic powder
  • 1/2 teâspoon liquid smoke (optionâl but recommended)
  • 1/4-1/3 teâspoon seâ sâlt
  • 1/2 teâspoon freshly ground blâck pepper
  • 1/2-3/4 cups vegetâble broth, âs needed

TO SERVE


  • Spâghetti noodles
  • Mârinârâ of choice (or â râw vegân mârinârâ)


READ ALSO :

INSTRUCTIONS


  1. Mâke the chiâ egg by mixing the chiâ seeds ând wâter together in â smâll bowl, ând set âside to thicken for âbout 15 minutes.
  2. Preheât the oven to 375°F on convection*. Line 2-3 lârge bâking sheet with pârchment pâper.
  3. ...............
  4. .......................




Full recipes  >>sweetsimplevegan.com

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