Dr Jimmi Rios
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Cookbook author Jessica Seinfeld knows that transitioning to a full-time plant-based diet is no easy feat. So instead of sticking to strict rules and restrictions, she focuses on flexibility and flavor to involve her family.
His new book, Vegan, sometimes, presents this comforting dish, which uses roasted mushrooms and eggplants to mimic the richness of beef.
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Cal / Serv:
711
Yields:
41
Cooking time:
1
time
ten
minutes
Total time:
1
time
ten
minutes
medium eggplant (about 1¼ lb), peeled and cut into ½ inch pieces
medium button mushrooms, quartered
garlic cloves, crushed and peeled
extra virgin olive oil
red pepper flakes
15.5 ounces canned chickpeas, rinsed, or 1½ cups cooked chickpeas
fresh flat-leaf parsley leaves, plus more for serving
marinara sauce, reheated
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- Heat the oven to 425 ° F. On a rimmed baking sheet, toss the eggplant, mushrooms and garlic with the oil, red pepper flakes, 1/2 teaspoon of salt and ¼ teaspoon of pepper. Spread in a single layer and roast, stirring halfway through cooking, until vegetables are tender, 30 to 35 min; Let cool.
- Transfer the roasted vegetables to a food processor with the chickpeas, parsley, oregano and 1/2 teaspoon of salt and mix until finely chopped. Transfer the mixture to a bowl and stir in the panko.
- Line a baking sheet with parchment paper. Roll the vegetable mixture into balls of about 2 tablespoons each (you should get 22) and place them on the prepared baking sheet. Bake until golden brown and crisp around the edges, 20-25 min.
- Meanwhile, cook pasta according to package directions. Gently mix the meatless meatballs with the marinara. Serve over spaghetti and sprinkle with parsley.
Per serving: 711 cal, 19 g of fat (3 g of sat), 25 g of protein, 876 mg of sodium, 113 g of carbohydrates, 15 g of sugars (3 g of added sugars), 14 g of fiber
This article appeared in the January / February 2022 issue of Women’s Health. Become a member of Women’s Health + now.
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