Serve these vegetable-forward meatballs from the Vegan Fakeout cookbook with egg-free pasta cooked till al dente, or loaded into sub rolls for the final word sizzling sandwich.
What you want:
For the meatballs:
3 tablespoons sunflower oil
, divided
1 medium eggplant, diced
1 purple onion, roughly chopped
1 teaspoon dried oregano
4 thick slices of white bread
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup flat-leaf parsley, finely chopped
For the marinara sauce:
1 tablespoon sunflower oil
2 garlic cloves, crushed
1 (14-ounce) can chopped tomatoes
1 teaspoon sugar
½ cup flat-leaf parsley, finely chopped
½ teaspoon salt
What you do:
- In a big skillet over medium-high warmth, heat 1 tablespoon oil. Add eggplant, onion, and oregano. Cook dinner for 10 minutes, stirring sometimes, till gently browned.
- Right into a meals processor, add bread and pulse into positive breadcrumbs. Place breadcrumbs in a bowl and put aside.
- Within the meals processor, pulse cooked eggplant combination till semi-smooth. Add breadcrumbs in three phases, pulsing after every addition, to kind a agency combination. Stir in salt, pepper, and parsley. Enable to chill for 3 minutes.
- In skillet over medium-high warmth, heat remaining oil. Roll eggplant combination into walnut-sized balls and punctiliously place in oil. Cook dinner for 3 minutes on either side, till golden on prime and backside. Take away from pan, drain on a paper towel-lined plate, and preserve heat.
- For the marinara sauce, in a pan over medium warmth, heat oil and garlic for two minutes. Add chopped tomatoes and sugar, and simmer for 8 minutes, stirring usually. Take away from warmth, stir in parsley and salt. Ladle marinara over meatballs and serve.
For extra vegan recipes like this, learn:
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