Putzel Kitchen

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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.

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


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


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.


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.

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