My dad once asked me why vegans are often so desperate to recreate typical meat dishes – burgers, meatballs, pâté etc. My answer was that most of us did not give up meat because we don’t like its taste (I was never a massive red meat lover as an omnivore, but I did use to like chicken and fish).
We gave meat and dairy up because we do not feel that our appetite should come before another being’s right to live. If I can have my meatballs and not hurt a thing, I am a happy bunny. Today’s recipe does exactly that. These easy vegan meatballs are a true labour of love as I made so many different variations in the past two weeks that I’ve lost count. Duncan was in heaven and often wolfed them down so quickly that when I asked for feedback between two different recipes, his answer was: “They were really good!” “Which ones though? There were two different types on your plate.” “Were there? I was too busy enjoying them to notice.” “Doh!” Oh well, the easy vegan meatballs in front of your eyes are crispy on the outside and soft on the inside and they owe their ‘meatiness’ to my beloved aubergine. They go superbly well with a plate of simple tomato sauce pasta and a cheeky glass of red.
