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

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

INGREDIENTS:
  1. 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
  2. 1 1/3 cups white onion, diced
  3. 1 rib celery, diced small (about 1/3 cup, optional)
  4. 2 cloves garlic, minced
  5. 2 unpeeled Italian eggplants, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
  6. 1 cup cooked garbanzo beans (chickpeas)
  7. 1/3 cup parsley, chopped and loosely packed
  8. 1/4 cup tempeh bacon (homemade or storebought such as Light Life)*
  9. 1/4 cup quick oats
  10. 1/4 cup chopped fresh basil
  11. 1 cup plain breadcrumbs
  12. 1/4 cup nutritional yeast
  13. 1 teaspoon dried oregano
  14. 1 teaspoon garlic powder
  15. 1/2 teaspoon liquid smoke (optional but recommended)
  16. 1/4-1/3 teaspoon sea salt
  17. 1/2 teaspoon freshly ground black pepper
  18. 1/2-3/4 cups vegetable broth, as needed

INSTRUCTIONS:
  • 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.
  • Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet with parchment paper.