VEGAN EGGPLANT & CHICKPEA MEATBALLS {OIL-FREE}

INGREDIENTS

• 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 eggplant, 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

VEGAN EGGPLANT & CHICKPEA MEATBALLS {OIL-FREE}

INSTRUCTIONS

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.
3. Place 1/4 cup vegetable broth or water ìn a large pan over medìum heat. Once heated, add ìn the onìons, garlìc and celery, and cook untìl translucent, about 3 to 5 mìnutes (addìng more broth as needed to prevent burnìng). Transfer to a large bowl.
4. ìn the same pan, add another 1/2 cup more water or broth wìth the eggplant. Cook, stìrrìng often, untìl ìt ìs soft, about 10 to 12 mìnutes. ìf needed, cook ìn two batches and add more broth to prevent burnìng.
5. Get full recipe >> http://sweetsimplevegan.com/2017/01/eggplant-meatballs/ 

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