Vegan Eggplant Parmesan

Name: Vegan Eggplant Parmesan
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Ingredients: 3 1/2 lb Eggplant; Sea salt; 1 tbsp Olive oil plus extra for brushing; 1 Tablespoon olive oil; 1/2 onion; 2 Zucchini and or summer squash; 2 Roasted red bell peppers; 28 oz Vegan tomato sauce; 1 tbsp Fresh thyme; 1 tbsp Fresh oregano leaves; 1 tbsp Fresh basil leaves; 2 tbsp Balsamic vinegar; 1 tbsp Granulated sugar; 1 cup Cooked quinoa; Coarse salt and freshly ground pepper; 2 tbsp Bread crumbs for sprinkling; 3/4 cup Raw cashews; 1/2 cup Water; 1 Tablespoon Lemon juice; 3/4 teaspoon Sea salt; 1 Garlic clove; 1/2 teaspoon Onion powder; 1 Tablespoon Cornstarch; 2 Tablespoon Chopped fresh basil

A comforting and cheese vegan dish! Eggplant gets layered with loaded tomato sauce & creamy vegan mozzarella sauce.

Cook

1h 15m

Ingredients

Method

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Step 1

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For

For the eggplant:

3 1/2

Eggplant, sliced into 1/4-inch thick rounds

Sea salt

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Notes

If you are not using a high powdered blender, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure silky smooth cream.

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Christmas,

Dinners,

Gluten Free,

Vegetarian

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Vegan Eggplant Parmesan

A comforting and cheese vegan dish! Eggplant gets layered with loaded tomato sauce & creamy vegan mozzarella sauce.

Cook

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

For the eggplant:

3 1/2

Eggplant, sliced into 1/4-inch thick rounds

Sea salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits