Vegan Aubergine “Meatballs” in a Tomato Sauce

Vegan meatballs

Meat-lovers, fret not: these delicious vegan meatballs are the bees knees.

Super cheap to make, incredibly filling and immensely tasty, these Aubergine Meatballs (served with my favourite Rizopia gluten-free spaghetti) are the perfect Meatless Monday wonder.

Adapted from this wonderful Abel and Cole recipe, these were a huge hit in my house, and taste delicious with a rich, homemade tomato sauce. I promise that even the most passionate of meat eaters won’t miss the meat!

Vegan Aubergine “Meatballs” in a Tomato Sauce

Aubergine meatballs

Ingredients:

  • Serves 2
  • 1 aubergine, diced
  • 1 onion, chopped
  • Juice of one lemon
  • 1-1.5 tsp chili flakes
  • 1 tsp mixed herbs
  • 1 tsp garlic powder
  • Handful fresh basil
  • 2 tbsp Nutritional Yeast
  • 1 tbsp red wine vinegar
  • 1 tbsp tomato puree
  • 1.5 slices rye bread,in crumbs (sub for brown rice flour if G/F)
  • Seasoning, to taste
  • 300g Rizopia spaghetti, cooked to instructions
  • For the sauce –
  • 1 garlic clove, minced
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 1/2 vegetable stock cube
  • 1 tsp coconom coconut sugar
  • Squirt lemon juice
  • Handful fresh basil
  • 1/2 glass red wine (optional)

Method:

  1. Make your meatballs by gently frying the onions, garlic and aubergine, along with the chili and mixed herbs, until starting to colour. Season with plenty of salt and pepper, then add the lemon juice.
  2. Tip into a food processor with the remaining meatball ingredients and blitz smooth. Stop to shape into “meatballs” (if the mix is too wet, add a little more bread. Too dry and a splash of oil should do), then place in the fridge for 15 minutes to firm up a little.
  3. In the meantime, start by cooking your sauce. Heat some oil in a pan and fry the garlic for a minute or so. Add in the remaining ingredients – except the basil – give a good stir, and leave to simmer for 5 – 15 minutes, or until rich in taste and reduced. Stir in your basil.
  4. Cook your spaghetti according to packet instructions, then fry your meatballs in oil in a pan until golden and brown on each side. Serve on a bed of spaghetti, with heaps of tomato sauce and fresh basil scattered over. Enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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