Veggie Meat(less) Balls

This recipe is inspired by Pamela Saltzman and made with vegan parmesan cheese. The vegan cheese contains cashews so it actually binds the meatballs and gives it a more hearty texture.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes

Ingredients

Yield: 18
  • 4 T olive oil
  • 2 T minced garlic
  • 2 - 3 eggplant, chopped into medium pieces (8 cups chopped)
  • 1 zucchini, chopped into medium pieces
  • 8 ounces chopped mushrooms
  • 2 cups vegan cheese
  • 3 cups breadcrumbs
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1/2 tsp freshly ground black pepper

Instructions

Step 1

Heat dutch oven over medium heat. Drizzle bottom of pan with 2 T olive oil.

Step 2

Add 1 T finely chopped garlic and stir constantly so as not to burn. Add 8 cups chopped eggplant, 1/4 cup water, stir and cover.

Step 3

Let simmer for 20 minutes. Remove from heat and let cool. Pulse in food processor until roughly chopped.

Step 4

In a large bowl, mix: eggplant, 1 cup vegan parmesan cheese, 1 1/2 cups breadcrumbs, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp freshly ground black pepper until completely combined.

Step 5

Repeat steps 1-5 replacing eggplant with mushrooms and zucchini.

Step 6

Refrigerate mixtures for a minimum of 1/2 hour or even overnight, so that mixture firms up a bit. Preheat oven to 350 degrees.

Step 7

Remove from refrigerator, shape into 2" balls and place onto a parchment lined baking sheet. Bake for 20 minutes. Serve with tomato sauce and pasta.




Notes

To make vegan parmesan cheese combine the following ingredients in food processor until finely chopped:

  • 3/4 cup raw cashews
  • 3 Tbsp nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder

Store in refrigerator for up to 3 months in a glass jar with a tight fitting lid. Makes about 1 cup.