Chef Rodney Bowers of the Toronto restaurant "Hey Meatball' cooks up an easy vegan meatball dish that's full of flavour.

Vegan Meatballs

Ingredients:

• 1 large Italian eggplant, peeled and cubed
• 1 lb crimini mushrooms or portabello mushrooms
• 1 medium onion, chopped
• 1/2 cup olive oil
• 3 cloves garlic
• 1/2 bunch chopped cilantro
• 1/4 tsp cumin
• 1/2 tsp sea salt
• 1/2 tsp chilies dried or fresh
• 1/2 -3/4cup breadcrumbs or gluten-free crumbs

Directions:

1. Purée the onion and garlic in a food processor. Set the mixture aside. Pulse the eggplant (set aside), then pulse the mushrooms
2. Add half the olive oil to a large, heavy-bottomed pot on medium heat and begin sweating off the onions and garlic. When they are soft, add the mushrooms and eggplant. Cook until there is no more liquid, then set aside to cool.
3. Add the cumin, cilantro, breadcrumbs and chilies. Season to taste.
4. Form the mixture into 1 1/2 inch balls and place in a baking tray. Coat the balls with the rest of the oil and bake for 25-30 minutes. Serve with risotto or spaghetti or in a sandwich.