Vegan Japanese Eggplant No-Meatballs

Vegan Japanese Eggplant No-Meatballs

Recipe by GenevaWatsonCourse: Sides, AppetizersCuisine: Asian, AmericanDifficulty: Medium


Prep time


Cooking time




  • Eggplant Meatballs
  • 1 large eggplant, cut into cubes

  • ¼ cup old fashioned oats

  • 1 cup cooked rice

  • 1 8-oz can water chestnuts, drained and finely chopped

  • ¼ – ½ cup panko breadcrumbs, as needed

  • 10oz extra firm tofu, pressed and finely crumbled

  • 1 tsp sesame oil

  • 2 tsp tamari or soy sauce

  • 2 cloves garlic, chopped

  • 1 inch piece ginger, chopped

  • 2 scallions/green onion, whites finely sliced

  • 2-3 tbsp. sunflower or peanut oil, to fry

  • Teriyaki Sauce
  • ¼ cup mirin

  • ¼ cup tamari or soy sauce

  • 1 tsp grated ginger

  • 1-2 tbsp. raw sugar

  • ¼ cup water

  • To Serve
  • cooked quinoa

  • thinly sliced red cabbage

  • thinly sliced carrots

  • green onion

  • sesame seeds


  • Add 3 inches of water to a saucepan and place eggplant cubes in a steamer. Place steamer on top of saucepan, and bring to a simmer over high heat.
  • Reduce heat and steam eggplant for about 10 minutes or until soft. Remove from heat and set aside to cool.
  • Once cool, transfer eggplant to a food processor. Add in cooked rice, old fashioned oats, garlic, ginger, sesame oil, and tamari/soy sauce. Pulse until mixture comes together but is still slightly textured.
  • Pour mixture in a large bowl and add in crumbled tofu, sliced scallions, diced water chestnuts, and panko breadcrumbs. Stir to combine with a large spoon. Add more breadcrumbs as needed.
  • Line a large tray with wax paper and roll mixture into golf-ball sized balls. Place on prepared tray and chill for about 30 minutes.
  • Combine grated ginger, miring, tamari/soy sauce, sugar, and water in a small saucepan over medium heat.
  • Bring sauce to a boil, then reduce heat and simmer for about 2 minutes. Remove from heat and set aside.
  • Heat oil in a large frying pan over medium heat. Fry no-meatballs, in batches of 6-8 for 6 minutes each.
  • Place cooked no-meatballs in a warm oven (200F/95C) while you cook the rest.
  • Serve with prepared teriyaki sauce over quinoa with red cabbage, carrots, green onions, and a sprinkle of sesame seeds. Enjoy!
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