Vegan Japanese Eggplant No-Meatballs

These Japanese eggplant no-meatballs are a tasty and healthy alternative to regular meatballs. It tastes great because it has garlic, soy sauce, and sesame oil in it, and the breadcrumbs and diced eggplant give it a satisfying texture. Great for a vegan dinner or as an appetizer at a party!

Ingredients:

• 2 large Japanese eggplants, diced
• 1 cup breadcrumbs
• 1/4 cup nutritional yeast
• 2 tablespoons ground flaxseed
• 1/4 cup water
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/4 cup chopped green onions
• Salt and pepper to taste
• 2 tablespoons sesame seeds, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put ground flaxseed and water in a small bowl

Let it sit for 5 minutes so that it turns into a gel-like substance

Put nutritional yeast, minced garlic, soy sauce, miso paste, sesame oil, grated ginger, chopped green onions, salt, pepper, and the flaxseed mixture in a large bowl

Mix the ingredients together

Combine everything and mix it well until it sticks together when you press it

Put the dough on a baking sheet that has been lined with parchment paper and roll it into small balls that are about 1

5 inches across

Place the meatless balls in an oven that has already been heated up

Bake for 25 to 30 minutes, or until they are golden brown and firm to the touch

After taking it out of the oven, sprinkle it with sesame seeds

You can eat these Japanese eggplant balls without meat on their own, with rice, or in your favorite sauce