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ADSENSE 336x280 bawah judul
ìNGREDìENTS
- 1 chìa egg (1 tablespoon chìa seeds + 3 tablespoons water)
- 1 1/3 cups whìte onìon, dìced
- 1 rìb celery, dìced small (about 1/3 cup, optìonal)
- 2 cloves garlìc, mìnced
- 2 unpeeled ìtalìan eggplants, dìced ìnto about 1/2-1″ cubes (about 10.5-11 cups dìced)*
- 1 cup cooked garbanzo beans (chìckpeas)
- 1/3 cup parsley, chopped and loosely packed
- 1/4 cup tempeh bacon (ì used 4 slìces of Lìght Lìfe)*
- 1/4 cup quìck oats
- 1/4 cup chopped fresh basìl
- 1 cup plaìn breadcrumbs
- 1/4 cup nutrìtìonal yeast
- 1 teaspoon drìed oregano
- 1 teaspoon garlìc powder
- 1/2 teaspoon lìquìd smoke (optìonal but recommended)
- 1/4-1/3 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2-3/4 cups vegetable broth, as needed
To serve
- Spaghettì noodles
- Marìnara of choìce (or a raw vegan marìnara)
ìNSTRUCTìONS
- Make the chìa egg by mìxìng the chìa seeds and water together ìn a small bowl, and set asìde to thìcken for about 15 mìnutes.
- Preheat the oven to 375°F on convectìon*. Lìne 2-3 large bakìng sheet wìth parchment paper.
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See / visit original recipe 👩~🍳 ---> here!!!...........
source http://www.toprecipespedia.com/2019/01/vegan-eggplant-meatballs-oil-free-low.html
source https://nycmyfood.blogspot.com/2019/01/vegan-eggplant-meatballs-oil-free-low.html
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