Vegan Eggplant Parmesan

On the lookout for a simple recipe for Vegan Eggplant Parmesan that’s reliably scrumptious, but gentle and wholesome? Right here you go! This consolation meals dish (referred to as Eggplant Parmigiana in Italy) was impressed by the country Italian meals traditions that I like a lot. This basic recipe for Vegan Eggplant Parmesan is predicated upon the plant-based substances eggplants and tomatoes, which I all the time have rising in my backyard in the summertime. You possibly can discover ways to make eggplant parm the lighter, more healthy manner with this recipe, which is predicated on roasted eggplant, handmade cashew cheese, and an natural marinara sauce.

This straightforward dish can hit your dinner desk in lower than 40 minutes, and it’s completely delicious. Each time I serve it at my dwelling, it vanishes very quickly, and everybody can’t consider it’s 100% vegan! All you must do is boil up some complete grain pasta on the facet and toss up a inexperienced salad to steadiness out your meal. Pack up the leftovers on your lunch the following day, as this dish is even higher after the flavors meld collectively the following day. I’ve had the prospect to study lots about Italian meals on my culinary travels and research, although I’m not a real professional of this wealthy culinary custom. I’m a fan of Chloe Coscarelli’s basic plant-based Italian dishes.

Creator: The Plant-Powered Dietitian
Whole Time: 40 minutes (not together with soaking time)
Yield: 4 servings 1x
Weight loss program: Vegan

Description

Get pleasure from this scrumptious, gentle and wholesome Vegan Eggplant Parmesan, which may be ready in 40 minutes.

Cashew Cream Cheese:

Eggplant:

Herbed Marinara Sauce:

Topping (non-compulsory):

2 tablespoons complete grain breadcrumbs
2 tablespoons chopped recent basil

Directions

To Make Cashew Cream: Place cashews in a bowl and canopy with water. Soak for two hours (or use the fast soak methodology with boiling water for quarter-hour). Drain cashews. Place cashews in a blender with plant-based milk, lemon juice, garlic, salt and white pepper (non-compulsory), and dietary yeast. Course of cashews till very clean. Could need to pause and scrape down sides just a few occasions. Texture must be thick and creamy.
To Make Eggplant: Preheat oven to 400 F on the broiler setting. Chop eggplant into skinny horizontal slices (from finish to finish) and place on a baking sheet. Drizzle with EVOO and sprinkle evenly with salt and bread crumbs. Place in oven on high rack and broil for 5-6 minutes, till golden brown. Take away the eggplant from the oven. Scale back the warmth setting to 375 F.
To Make Herbed Marinara Sauce: Combine marinara sauce with garlic, basil, oregano and black pepper in a small bowl.
To Assemble: In a 9×9 baking dish, place ½ cup marinara sauce on backside and unfold out evenly. Layer half the roasted eggplant on high of the marinara sauce, adopted by half the remaining marinara sauce, and half the cashew cream. Repeat layers yet another time with remaining substances. Sprinkle with bread crumbs (if desired). Place uncovered in 375 F oven and bake for half-hour. Take away, permit to chill for five minutes, garnish with chopped basil (if desired), slice into squares, and serve.

Notes

Learn to make cashew cream right here.

To make this recipe gluten-free, use gluten-free bread crumbs.

Prep Time: 20 minutes (not together with soaking time)
Cook dinner Time: 36 minutes
Class: Dinner
Delicacies: Italian, American

Vitamin

Serving Dimension: 1 serving
Energy: 215
Sugar: 5 g
Sodium: 352 mg
Fats: 8 g
Saturated Fats: 1 g
Carbohydrates: 36 g
Fiber: 9 g
Protein: 4 g

Try different favourite plant-based Italian recipes:

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Vegan Eggplant Parmesan – Sharon Palmer, The Plant Powered Dietitian