Vegan Eggplant Parmesan

Name: Vegan Eggplant Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 tsp oil or 2 tbsp broth; 2 cloves of garlic, finely chopped; 1/4 cup onion; 15 oz diced tomatoes; 2 tbsp tomato paste; 1 tsp italian herbs (oregano, thyme, rosemary, marjoram, basil); 2 tbsp chopped fresh basil; 1/4 tsp black pepper; a good dash of red pepper flakes; 1/2 tsp or more sugar/sweetener; 1/2 tsp salt; 1/2 cup cashews; 1 cup water; 2 tsp flour; 1/2 tsp garlic powder; 3/4 tsp salt; 1 tsp lemon juice; 1/4 tsp onion powder; 1/2 tsp miso; 1 large longish eggplant (,slice into 1/8 to 1/4 inch slices); 1 tsp salt; 1 cup vegan breadcrumbs; 1 tbsp nutritional yeast; 1 tsp dried oregano; 1 tsp dried basil; 1/4 tsp salt; 1/2 cup Non dairy milk (such as almond , soy or oat); 1/2 tsp cornstarch; 1/4 tsp garlic; 1/3 cup flour

Instructions

Prep:15minCook:35min

Vegan Eggplant Parmesan Recipe. Breaded Eggplant baked and served over spaghetti and chunky marinara, then topped with cashew mozzarella cream. Fancy and so Delicious! Vegan Soy-free Recipe. Nut-free option

Updated at: Sat, 23 Nov 2024 07:51:24 GMT