vegan japanese eggplant no-meatballs

Step 1

First, prepare the no-meatballs.

Step 2

To steam the eggplant, add 3 inches of water to a saucepan and place eggplant cubes in a steamer. Place the steamer on top of the saucepan, making sure the water doesn't touch the underside, and bring the water to a simmer over high heat.

Step 3

Reduce heat and steam the eggplant for about 10 minutes or until soft. Remove from heat and set aside to cool.

Step 4

When the eggplant is cooled off, transfer to a food processor and add in the cooked rice, old fashioned oats, garlic, ginger, sesame oil, and tamari/soy sauce. Pulse until the mixture comes together but is still slightly textured.

Step 5

Transfer this mixture to a large bowl and add in the crumbled tofu, sliced scallions, diced water chestnuts, and panko breadcrumbs. Use a large spoon to combine the mixture; test it out to make sure it will hold together and add more breadcrumbs as needed.

Step 6

Line a large tray with wax paper and roll the mixture into golf-ball sized balls. Place on prepared tray and place in fridge for about 30 minutes.

Step 7

Meanwhile, prepare the teriyaki sauce. Combine the grated ginger, miring, tamari/soy sauce, sugar, and water in a small saucepan over medium heat.

Step 8

Bring the sauce to a boil, then reduce heat and simmer for about 2 minutes. Remove from heat and set aside.

Step 9

When ready to cook, heat the oil in a large frying pan over medium heat. Fry the no-meatballs in batches of 6-8 for around 6 minutes each.

Step 10

Place the cooked no-meatballs in a warm oven (200F/95C) while you cook the rest.

Step 11

Serve with the prepared teriyaki sauce over quinoa with red cabbage, carrots, green onions, and a sprinkle of sesame seeds. Enjoy!