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Vegan japanese eggplant no-meatballs

Valentina | The Baking Fairy
  • 60 minutes
  • Serves 20

INGREDIENTS

1

Carrots

1

Eggplant (~14oz), large

2 cloves

Garlic

1

1 inch piece Ginger

1 tsp

Ginger

1

Green onion

1

Red cabbage

2

Scallions/green onion, whites

10 oz

Tofu, extra firm

1

(227g) can Water chestnuts

1/4 cup

Mirin

14 tsp

Tamari or soy sauce

1/4 cup

Oats, old fashioned

1

Quinoa, cooked

1 cup

Rice, cooked

1

Sesame seeds

1 tbsp

Sugar, raw

1 tsp

Sesame oil

2 tbsp

Sunflower or peanut oil

1/4 cup

Panko breadcrumbs

1/4 cup

Water