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Raw Breaded Eggplant Meatballs With Marinara Sauce [Vegan, Gluten-Free]

If you're trying to eat more raw foods, but you still need your pasta fix, then this recipe is a must-try. Eggplants are blended with fresh basil and other ingredients, then coated in crunchy almond "breading," and finally, dehydrated until they reach a meaty texture. These raw eggplant meatballs pair perfectly with the accompanying marinara sauce when served on a bed of zucchini noodles.

Raw Breaded Eggplant Meatballs With Marinara Sauce [Vegan, Gluten-Free]


For the Eggplant Meatballs:

  •  2 large eggplants, peeled and cubed
  • 4 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1 cup almond meal
  • 1/2 teaspoon ground cumin
  • 2 tablespoons flax meal
  • 1/2 cup basil leaves

For the Breading:

  • 1/2 cup almond meal
  • 2 tablespoons oat flour
  • 2 tablespoons flax meal
  • A pinch of cayenne pepper
  • A pinch of cumin
  • Salt and pepper, to taste

For the Marinara Sauce:

  • 1 red bell pepper, deseeded
  • 1 cup cherry tomatoes
  • 1/4 cup sun-dried tomatoes, soaked in filtered water for 15 minutes
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 cup basil leaves
  • 2 pitted dates


  1. In a blender, process the eggplants until smooth. Transfer to a nut milk bag and squeeze out the excess liquid.
  2. Put the eggplants back in the blender, add all the other ingredients for meatballs, and blend.
  3. With your hands, roll out 1-inch balls.
  4. Gently roll balls in breading, until thoroughly coated.
  5. Place balls on dehydrator tray and dehydrate for 4-6 hours at 115°F.
  6. For the sauce, blend all ingredients in a high-speed blender, until thick and smooth.
  7. Remove from the dehydrator and serve on a plate of zucchini noodles with marinara sauce.


Asian Sauce RecipesEggplantSauceVeggie Meatballs




Lena Ksanti is a Recipe Developer and Nutritionist in PureVeganFood. She wants to show how fresh, healthy and exciting raw vegan dishes can be created with ease and to inspire others to make healthier food choices. Lena was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following” in February 2015. The Healthy Mama Magazine featured Lena as a contributor in several editions in 2015. Lena teaches healthy-living cooking classes and counsels clients around the country to help them become more energetic, radiant and vibrant. Lena is a graduate of Cornell University’s Plant-Based Nutrition Program based on Dr. T. Colin Campbell’s The China Study. She was trained in Matthew Kenney Raw Culinary School. Lena is the author of PureVeganFood: Desserts. Nutritious Naturally Delicious Raw Delights, creator of MyPureVeganFood. and she lives with her husband and two kids in Laguna Beach, California. For ebooks and classes by Lena Ksanti, visit her blog



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