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Vegan Eggplant Meatballs with Tempeh in Tomato Sauce
MOM'S KITCHEN HANDBOOK15Ingredients
80Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. eggplant
- 6 oz. tempeh (such as Lightlife Organic brand)
- 1/2 cup panko breadcrumbs
- 1/2 cup pecorino cheese (shredded, or vegan Parmesan)
- 1/3 cup dried currants
- 3 Tbsp. pine nuts
- 2 Tbsp. chopped fresh mint (finely)
- 1/2 tsp. kosher salt
- 1 Tbsp. extra virgin olive oil
- 28 oz. whole peeled tomatoes
- 15 oz. diced tomatoes
- 1 yellow onion (large, cut in half and peeled)
- 1/4 cup extra virgin olive oil
- 1/2 tsp. red chile flakes
- 3/4 tsp. kosher salt
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1020mg43% |
| Potassium1290mg37% |
| Protein17g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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