Eggplant Meatless Balls

24 Servings – Makes 48 balls

Gluten-free • Soy-free • Vegan

 

Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

7 lbs Globe Eggplant, raw (OR 2.1 lbs diced crimini mushrooms*)

1.75 cups Olive Oil

3 lbs Spaghetti

15 cups Marinara Sauce

Basil Leaves to garnish

* if using mushrooms, sauté before adding to Adda Veggie mix.

Instructions

  1. Preheat oven to 375°F.

  2. Dice eggplant into ¼” cubes. Toss with a pinch of salt and ½ cup olive oil.

  3. Spread cubed eggplant out in a single layer on a baking sheet. Cook 20 minutes, or until eggplant is cooked through.

  4. Cook spaghetti according to package directions.

  5. Prepare full package of Adda Veggie by soaking Protein Crumbles in 2 cups of water for 5 minutes, stirring halfway. Then stir in Adda Mix. Add cooked eggplant and mix well.

  6. Form mix into 2-inch diameter balls. In a skillet, heat about ½ inch of olive oil over medium-high heat. Cook meatless balls on all sides until golden brown then remove from skillet.

  7. Heat marinara sauce over medium-low heat. Drain pasta and toss with the sauce. Serve sauced spaghetti topped with meatballs and garnish with fresh basil.