These amazing vegan Italian Meatballs are incredibly delicious and has a very firm and meat-like texture. They are loaded with Italian flavours like oregano, thyme, garlic and sun-dried tomatoes. And thanks to the tofu and cooked rice, these amazing meatless meatballs are not only delicious but also full of plant based protein.
Course Dinner
Cuisine American, Italian
Keyword vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Author Simone - Munchyesta.com
Ingredients
2tbspOlive OilFor frying
1large (14oz)EggplantDiced
1cup (160g)Cooked Rice
¼cupRolled Oats
2clovesGarlicMinced
2Spring OnionsChopped
1tspSesame OilOptional - can be replaced with olive oil
2tspSoy Sauce or Tamari
10oz(300g)Extra Firm TofuCrumbled
3Sun dried TomatoesChopped
2tspDried Oregano
2tspDried Thyme
1tbspSmoked Paprika
7WalnutsChopped
2tbspSesame Seeds
Instructions
Boil water in a pot and add the eggplants. Let them cook for 3-5 minutes or until the eggplants are soft and fall off the knife if you poke them. Drain away the water and set aside to cool for a few minutes.
Once the eggplants have cooled a bit, add them to a food processor along with cooked rice, oats, chopped walnuts, tofu and all the rest of the ingredients. Pulse until the mixture is combined. Use two spoons to shape the mixture into meatballs. Heat olive oil in a frying pan and cook the meatballs at medium high heat for 5 minutes on each side or until they are golden.
Alternatively you can bake them on a baking sheet lined with baking paper in the oven for 20 minutes or until they are golden and crispy on the outside. Serve hot and enjoy.