By Khan-Marie
Eggplant No-Meatballs Recipe // Vegan, No SOS, Nutritarian, Eat to Live
Updated at: Thu, 17 Aug 2023 10:04:34 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories175.1 kcal (9%)
Total Fat3.1 g (4%)
Carbs29.9 g (11%)
Sugars4.4 g (5%)
Protein7.9 g (16%)
Sodium31.5 mg (2%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cuplow sodium vegetable broth
1 cuponion
shredded
1eggplant
medium, peeled, shredded
4cloves garlic
medium, minced
1 ½ cupslima beans
cooked, low- no- sodium, drained
½ cupmillet
cooked
⅓ cupfresh parsley
chopped
1 tablespoonground flax
1 tablespoonnutritional yeast
unfortified
1 tablespoonalmond flour
1 cupoat flour
1 teaspoonpowdered garlic
1 teaspoonpowdered onion
2 teaspoonsitalian seasoning
rubbed
1 teaspoonmrs dash
Instructions
Step 1
In a large skillet, on medium-high heat, combine vegetable broth, onion, eggplant and minced garlic. Cook until veggies soften.
Step 2
In large bowl, place lima beans and smoosh up with your hands. Stir in millet, parsley, flax, almond flour, oat flour and seasonings.
Step 3
Mix well to combine. Allow to sit 5 minutes to set up well. Use a medium scoop and scoop out onto air fryer basket, OR parchment-lined sheet pan.
Step 4
Bake in 350* F oven for 15 minutes or until well done.
Step 5
Serve over zucchini zoodles and cover with low sodium, oil and sugar-free pasta sauce.
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