Eggplant-Mushroom Meatballs

Dinner Lunch & Salads Recipes

Eggplant-Mushroom Meatballs. Oh, yes! It’s possible. The Silver-Chic Chefand host of the Awesome Vegans Podcast and Video Series, Elysabeth Alfano, makes Eggplant, Mushroom, Tempeh Meatballs!  They taste and hold together just like meatballs but are SO much better for you.

About 65 calories each if you substitute mushroom broth for the tiny bit of oil used to sauté the onions and mushroom. These have all the benefits of meatballs with none of the negatives. We all know that the trick to meat tasting good is the spices. This recipe is full of them!


Sliced 12 large mushrooms

2/3 slab of Lightlife Tempeh

Salt/pepper, smokey salt to taste

1 tbsp cumin, 1 tbsp oregano, large pinch basil, large pinch dill, 6-8 leaves chopped mint, 1tbsp of Mr. Spice House, 1tbsp paprika

4-5 roasted garlic cloves

Sliced 3/4 sautéed onion (medium)

1 medium eggplant

4 tablespoons nutritional yeast

1.5-2 tbsp soy souce

2 crackers of multi-grain Wasa Crackers pummeled into bread crumbs

Mushroom broth or olive oil for sauté-ing

1-2 dash of fennel seeds optional. Do not crush these in the Cuisinart. Add in separately at the end if you wish.


Bake whole eggplant on a tray at 400 for 45 minutes. Take a head of garlic. Cut off tops with a scissors. Place in wrapped tinfoil and bake in oven at 350 for 45 minutes. Sautee mushrooms and onions in broth or oil.  Put in cuisinart. Crumble tempeh and add to cuisinart. Crush crackers in breadcrumbs and add to cuisinart. Add all other ingredients to Cusinart. When eggplant is baked and cooled, the skin will fall off and you can scoop out in interior. Add to cuisinart. Take out garlic. Let cool. Peel and ddd to cuisinart. Mix. 1-2 dash of fennel seeds optional. Do not crush these in the cuisnart. Add in separately at the end if you wish. Hand roll meatballs into 3 inch diameter balls. Place on tray with parchment paper. Bake at 350 for 40 minutes.  Take out and let cool. Add to spaghetti and tomato sauce or make a meatball sandwich!

To make pasta, boil it for 25% less time than the package says to keep it al dente.  For the tomato sauce, take a 32 ounce can of crushed tomatoes. Slice a whole yellow onion and saute it with 6-7 sliced cloves of garlic.  Add salt, pepper, large pinches of basil and oregano. Add 2 heaping teaspoons of tomato paste and let simmer, stirring regularly assuring paste is worked through. Put sauce over paste and top with meatballs. DELISH!

Elysabeth Alfano eating spaghetti blue

SUBSCRIBE to Awesome Vegans with Elysabeth Alfano on iTunes and on my Youtube Channel, Elysabeth Alfano. And be sure to subscribe to my monthly newsletter to never miss a Facebook Live interview session or live cooking demos.

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