Eggplant & Tempeh ‘Meatball’ Sub - Vegan Recipe

Ingredients

• 1 brown onion, diced
• 3 garlic cloves, crushed
• 2 tablespoons olive oil (or sub water)
• 1 eggplant, chopped into small cubes
• 1 x 300g packet tempeh, made with soy or beans
• 1 – 1 1/2 cup wholemeal or spelt flour, or flour of choice (start with 1 cup)
• 1/2 cup walnuts or pecans, or nut/seed of choice
• 1/2 cup parsley, packed
• 2 tablespoons ground flax or chia seeds
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 – 2 teaspoons salt, to taste
• [To serve]
• 2 cups pasta sauce
• 4 wholemeal rolls (gluten-free if required)
• Lettuce leaves, if desired
• Vegan cheese, if desired