Directions
We finally arrive at the pinnacle of vegan cuisine: meatless eggplant meatballs, completely vegan, at most with a little seitan if you really insist.
Not that they are who knows what a gourmet recipe, indeed they are simple unpretentious morsels, but with an amazing taste and do not contain any ingredients of animal origin.
And despite this, they are very rich in proteins, not to mention minerals, vitamins, and blah, blah, blah.
The secret, as always, is legumes. In this case, we used chickpeas, which are not only excellent, but also have binding properties, thanks to which we can do without eggs and flour. But you can also use lentils and beans for your vegan meatballs.
Oh, said, all that remains is to start kneading to make eggplant patties, are you ready?
Ingredients for making vegan eggplant and seitan meatballs
To make 30 medium-small meatballs
- 300 grams of seitan
- 5 tablespoons of soy sauce
- 300 grams of chickpeas
- 1 eggplant
- 4 cloves of garlic
- 30 grams of extra virgin olive oil
- 10 grams of salt and pepper
- 5 grams of nutmeg
- 5 grams of caraway cumin
- 2 tablespoons of starch
- 3 tablespoons of mixed seeds (flax, sesame, sunflower, pumpkin)
- 50 grams of breadcrumbs
How to make vegan eggplant and seitan meatballs
Leave the chickpeas to soak overnight, then first boil them for 1 hour with a bay leaf and 1.5 liters of water. Drain and blend them coarsely when they have cooled down. If you want to do it first, use canned ones, but only in extreme cases.
Wash the aubergine, cut it in half lengthwise and cook in the oven at 170 degrees for 20 minutes, then turn off, remove the pulp, blend and add to the chickpea puree.
You can also cut the aubergine into small pieces and then sauté them in olive oil, but if you blend them the consistency of the meatballs will be much more velvety.
Chop the garlic and ginger.
Blend the seitan with a drop of hot water.
Now grind all the spices, roast them in a scorching pan for 3 minutes and pour them into the dough and add all the other ingredients.
Pay attention to the grated bread, do not overdo it, the dough of the meatballs must be firm, but not too dry, add the bread a little at a time and mix well.
Now moisten your hands, take a little bit of dough between your fingers and shape it into balls. Roll them in breadcrumbs and let the meatballs rest for 1 hour before frying them mercilessly.
You can dip them in boiling oil at 170 degrees or proceed with lighter cooking: a drizzle of oil, sear them and then add a little bit of water and cook with the lid on for 10-15 minutes.
Choose the cooking method you prefer, but in any case, these vegan eggplant meatballs will not make you regret the meat ones.
What wine to pair with vegan eggplant and seitan meatballs?
We choose a fresh and full-bodied white wine such as Vermentino di Gallura or let us rely on the vivacity of an artisanal Lambrusco di Sorbara.
If you want to combine a cocktail, the Moscow Mule is the right drink.
