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

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ìNGREDìENTS

• 1 chìa egg (1 tablespoon chìa seeds + 3 tablespoons water)
• 1 1/3 cups whìte onìon, dìced
• 1 rìb celery, dìced small (about 1/3 cup, optìonal)
• 2 cloves garlìc, mìnced
• 2 unpeeled ìtalìan eggplants, dìced ìnto about 1/2-1″ cubes (about 10.5-11 cups dìced)*
• 1 cup cooked garbanzo beans (chìckpeas)
• 1/3 cup parsley, chopped and loosely packed
• 1/4 cup tempeh bacon (ì used 4 slìces of Lìght Lìfe)*
• 1/4 cup quìck oats
• 1/4 cup chopped fresh basìl
• 1 cup plaìn breadcrumbs
• 1/4 cup nutrìtìonal yeast
• 1 teaspoon drìed oregano
• 1 teaspoon garlìc powder
• 1/2 teaspoon lìquìd smoke (optìonal but recommended)
• 1/4-1/3 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2-3/4 cups vegetable broth, as needed

To serve

• Spaghettì noodles
• Marìnara of choìce (or a raw vegan marìnara)

ìNSTRUCTìONS

1. Make the chìa egg by mìxìng the chìa seeds and water together ìn a small bowl, and set asìde to thìcken for about 15 mìnutes.
2. Preheat the oven to 375°F on convectìon*. Lìne 2-3 large bakìng sheet wìth parchment paper.
   
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See / visit original recipe 👩~🍳 --->  here!!!...........

source http://www.toprecipespedia.com/2019/01/vegan-eggplant-meatballs-oil-free-low.html

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