What gives these vegan meatballs their unique texture and flavor?

The eggplant, cauliflower, bell pepper, and garlic are roasted until tender, then pulsed in a food processor, creating a finely chopped but not smooth base that's combined with brown rice and Panko for a satisfying bite.

Can I prepare the eggplant cauliflower mixture ahead of time?

Yes, you can roast the vegetables and cook the brown rice in advance. Once cooled, store them separately in the refrigerator, then combine with the Panko and vegan parmesan when ready to form and bake the meatballs.

What's the best way to serve these Eggplant Cauliflower Meatballs?

Serve them warm with your favorite marinara sauce, a sprinkle of extra vegan parmesan, and alongside your pasta of choice for a complete and delicious meal.

How should I store leftover eggplant cauliflower meatballs?

Store any leftover baked meatballs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave for best results.

Are there any substitutions I can make for the breadcrumbs or vegan parmesan?

While Japanese-style breadcrumbs (Panko) provide a great crisp texture, you could try gluten-free breadcrumbs. For vegan parmesan, a homemade nut-based parmesan or a store-bought alternative would work well.

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Eggplant Cauliflower Meatballs
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Vegan Eggplant Cauliflower Meatballs on baking tray

Vegan Eggplant Cauliflower Meatballs over pasta with sauce and vegan cheese 1

Golden-brown eggplant cauliflower meatballs served in a bowl with chunky red marinara sauce, garnished with fresh basil and vegan parmesan.

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Discover more recipes with these ingredients

Eggplant Cauliflower Meatballs [Vegan]

Dairy Free

What’s amazing about this meatball, is that it’s quick, easy, packed to the max with veggies, naturally binds together, packs flavor, notes of roasted garlic, can easily be made in bulk, perfect for any season. You can even pair it with zucchini noodles for an even healthier spin.

Ingredients You Need for Eggplant Cauliflower Meatballs [Vegan]

1 eggplant (about 1 1/2 pounds), peeled and cut into 1-inch cubes
1 head cauliflower, cut into small florets
1 red bell pepper, cut into 1-inch pieces
4 garlic cloves, cut on the bulb
1/2 yellow onion, diced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup brown rice
1 cup Japanese-style breadcrumbs
1/2 cup vegan parmesan, plus more for serving
5 cups of your favorite marinara

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How to Prepare Eggplant Cauliflower Meatballs [Vegan]

Pre-heat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper. Slice the garlic bulb, coat in olive oil, wrap in aluminum foil, place in the oven to roast.
On a large baking sheet add the peeled and chopped eggplant, cauliflower, bell pepper, and onion. Coat with olive oil and sprinkle with salt, black pepper, and red pepper flakes. Toss together and arrange in a single layer.
Roast for about 45 minutes, or until the vegetables are tender.
Meanwhile, cook the brown rice according to directions.
Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the Panko, vegan parmesan, and brown rice.
Shape the mixture into balls, about 2 inches in diameter. Space them 1 inch apart on the prepared pan. Bake for about 20 minutes, or until they're slightly browned and crisp on the outside and heated through. Serve with the marinara sauce and a little more parmesan and your pasta of choice!