Sunday, February 19, 2012
Vegan Eggplant Parmesan
One of the most missed meals from my childhood is eggplant parmesan. This recipe is entirely vegan and tastes incredibly good.
2 Eggplant sliced 1/4" thick slices
1 cup whole wheat breadcrumbs
1/3 cup Daiya Mozzarella
Tomato Sauce 1quart
1 cup firm tofu
1/2 cup Daiya Mozzarella
3/4 cup soy milk
3/4 cup vegetable broth
3 tblspn Cashew Butter or Tahini
1 1/2 tsp onion powder
2 tblspn nutritional Yeast
1/2 tsp salt
1/8 tsp pepper
3 tsp cornstarch
Salt the eggplant slices, let stand for 30 mins, rinse and pat dry
Broil the eggplant slices, spraying with a little canola spray until browned on both sides
Place all the cheese sauce ingredients into food processor and blend until combined
Preheat the oven to 350 deg
Spray 6"x9" baking dish lightly with canola spray and place 1/3 the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then 1/3 of the tomato sauce finishing with 1/3 of the cheese sauce. Repeat the process two more times adding 1/3 cup Daiya Mozzarella cheese and sauce to the top.
Bake uncovered for 35 to 40 minutes until lightly browned, sprinkle with chopped fresh basil leaves.
Posted by Unknown at 6:33 AM