Veggie Meat(less) Balls
I am loving all the Meatless Monday vegetarian dishes since we’ve been dining in so much. Both the eggplant and mushroom-zucchini versions are perfect with pasta and tomato sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
- 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
Heat dutch oven over medium heat. Drizzle bottom of pan with 2 T olive oil.
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.
Let simmer for 20 minutes. Remove from heat and let cool. Pulse in food processor until roughly chopped.
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.
Repeat steps 1-5 replacing eggplant with mushrooms and zucchini.
Refrigerate mixtures for a minimum of 1/2 hour or even overnight, so that mixture firms up a bit. Preheat oven to 350 degrees.
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.
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.