Vegan gluten-free eggplant meatballs are tender, meaty, and packed with flavor. These meatballs are little plant based balls of savory deliciousness that pair perfectly with marinara or a cream sauce, like my easy Vegan Alfredo. And, I am positive that these eggplant meatballs would make an epic meatball sub sandwich.
Here are a few reasons why these plant based meatballs are so great:
- Oil and gluten free
- Meal-prep friendly & freezable
- Made with whole plant foods
- Tender & not mushy!
- Healthy & full of fiber
The wholesome ingredients in this vegan gluten-free meatball recipe include eggplant, mushrooms, walnuts, and pinto beans.
These meatballs are not mushy because the beans and eggplant are baked to remove most of the moisture. Then, they are seasoned to perfection with Italian herbs and a touch of fennel.
I hope you love these meatballs! If you make it, tag me in your post so I can see your tasty creations =]
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I am a bit addicted to pasta, even though I try not to be. There is just something about noodles and their texture that gets me. Plus, you can make so many different sauces for pasta, like Mac & Cheese, Alfredo, Bolognese, and Stroganoff!
I like to mix it up and use zucchini noodles too. Have you tried zoodles yet? It is an awesome way to have “pasta” and lose weight or just add more veggies to your meals. They can completely replace pasta, or be used with pasta to add more fiber and help you get more veggies in.
How to Make Zucchini Noodles:
- Use a veggie spiralizer, like this one, to turn the zucchini into noodles. Optional: peel the zucchini before spiralizing.
- Use the zoodles like regular pasta and eat them raw, or steam for about 1-2 minutes depending on how soft you want them.
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Vegan Eggplant Meatballs
These vegan gluten free eggplant meatballs are tender and full of flavor. This vegan recipe is meal-prep friendly and freezable so you can have easy vegan meatballs anytime!
- Total Time1 hr
- Yield20 meatballs
- 2 cups peeled and diced eggplant
- 1 cup cooked pinto beans, rinsed and patted dry
- 1 cup chopped mushrooms
- 1 1/2 cups gluten-free breadcrumbs
- 1 cup walnuts
- 2 TBSP minced flat leaf parsley
- 1 TBSP flaxmeal
- 1 TBSP soy sauce
- 1 TBSP nutritional yeast
- 1 TBSP tomato paste
- 2 tsp Italian herb seasoning
- 1 tsp garlic powder
- 1 tsp fennel seeds
- Salt & pepper to taste
Preheat oven to 350 degrees Fahrenheit. Place beans and eggplant on a lined baking sheet, and bake for 10-15 minutes, or until cracking.
Meanwhile, pulse the walnuts, flax, and herbs in a food processor until nearly a flour-like texture. Add the mushrooms, bread crumbs, and baked pinto beans and eggplant. Pulse until well combined, but still with some texture remaining.
Form the mixture into balls and place on a lined baking sheet. Bake for 30-35 minutes, or until the outside is firm and the inside is tender. Let cool 10 minutes before serving.
Thank you for checking out my recipe for Vegan Gluten-Free Eggplant Meatballs! I hope you enjoy this awesome vegan recipe =]
Do you think these can be frozen?
Yes I think they can be. However, I have not tried it yet.
I tried them and they were very tasty. I took a couple photos but didn’t see how to attach them to this post.