Really good vegan meatballs do not have to be expensive, hard to make, or filled with weird ingredients. These are made with eggplants, carrots, and a handful of other things you probably already have in your kitchen. —AnnieCate
1 3/4 pounds
rough chopped purple onion
freshly ground black pepper
Sauce and Noodles
heaping rough chopped white onion
big fat garlic clove, crushed
1 1/2 teaspoons
scant serrano pepper slices
salt to taste
gluten free spaghetti
In This Recipe
Cut the eggplant into 8ths lengthwise. Sprinkle salt all over and let it sit for 1/2 hour. Pierce flesh all over with a fork, and then nuke it for 5 minutes. Let it cool for a sec, and then pat off the excess salt and squeeze out the excess moisture.
Combine the eggplant with the remaining vegan meatball ingredients in a blender. Pulse it so that you get a chunky, not smooth consistency
Scoop big fat heaping tablespoons of the vegan meatball mix and form into balls. You should end up with about 20. Place on a parchment-lined baking sheet and bake for 25 minutes at 450. Remove from heat.
Sauce and Noodles
Break the spaghetti up into thirds. Place in a deep, wide skillet over medium heat (no water yet!) and toast them, stirring occasionally, for about 4 minutes. They should darken somewhat. Add water to the skillet and cook to al dente.
Drain, add a drizzle of oil to prevent sticking, and set aside. Give the skillet a quick wipe down.
To make the sauce, place all the tomatoes in the skillet over medium heat. Smash them up with a flat-bottom cup. Start your timer now. Add the onion, thyme, bay, garlic, baharat, and serrano. Cook for 15 - 20 minutes, uncovered, stirring occasionally. Reduce heat to medium-low, cover, and cook for 10 - 15 more minutes.
Pile up the not-fideos, sauce, and vegan meatballs in serving bowls.
Dish out with lots of love. Serves 3-4.