Receta Wild Mushroom and Eggplant Vegan Oil-Free “Meatballs”

Click here for additional This recipe was adapted from a pareve Passover recipe for Vegetarian â��Meatballsâ�� from Tali Simon from More Quiche, Please! We made them for our seder this year with many changes, but we liked them even more than the lentil â��meatballsâ�� we enjoyed in my previous recipe. I served them with tomato sauce atop chickpea pasta that was purely made from chickpea flour. The texture was better and they held together for serving much better, not to mention how flavor-packed they are. Besides inspiration from the original recipe, I was inspired by a huge container of dried wild mushrooms that I snagged at Costco back in February, before the pandemic began. This recipe is definitely a keeper! I am sure I will be…