In search of a simple recipe for Vegan Eggplant Parmesan that’s reliably scrumptious, but mild and wholesome? Right here you go! This consolation meals dish (known as Eggplant Parmigiana in Italy) was impressed by the country Italian meals traditions that I like a lot. This traditional recipe for Vegan Eggplant Parmesan relies upon the plant-based elements eggplants and tomatoes, which I at all times have rising in my backyard in the summertime. You possibly can learn to make eggplant parm the lighter, more healthy means with this recipe, which relies 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 imagine it’s 100% vegan! All you must do is boil up some entire grain pasta on the aspect and toss up a inexperienced salad to steadiness out your meal. Pack up the leftovers on your lunch the subsequent day, as this dish is even higher after the flavors meld collectively the subsequent day. I’ve had the prospect to be taught rather a lot 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 traditional plant-based Italian dishes.
Vegan Eggplant Parmesan
Complete Time: 40 minutes (not together with soaking time)
Yield: 4 servings 1x
Weight loss plan: Vegan
Description
Take pleasure in this scrumptious, mild and wholesome Vegan Eggplant Parmesan, which could be ready in 40 minutes.
Cashew Cream Cheese:
Eggplant:
Herbed Marinara Sauce:
Topping (non-compulsory):
- 2 tablespoons entire 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 a couple of occasions. Texture needs to 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 prime 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 prime of the marinara sauce, adopted by half the remaining marinara sauce, and half the cashew cream. Repeat layers yet one more time with remaining elements. Sprinkle with bread crumbs (if desired). Place uncovered in 375 F oven and bake for half-hour. Take away, enable to chill for five minutes, garnish with chopped basil (if desired), slice into squares, and serve.
Notes
Discover ways 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
Diet
- 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
Take a look at different favourite plant-based Italian recipes:
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