Vegan eggplant parmigiana

Name: Vegan eggplant parmigiana
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Italian
Ingredients: 8 medium eggplants (approx. 2.5 kg / 5.5 lb); 2 tbsp pine nuts; 2 tbsp coarse breadcrumbs (optional); 2 tbsp olive oil, more to drizzle; 1 very large onion, finely diced; 6 large garlic cloves, finely diced; 3 x 400 g / 14 oz tins quality plum tomatoes; 120 ml / ½ cup red wine; 1 fresh bay leaf or 2 dry leaves; 2 large stalks of fresh basil; 1½ tsp Italian herb mix; ¼ tsp chilli flakes (optional); 1 tsp date nectar (I use homemade) or sugar; salt and black pepper, to taste; 65 g / ½ cups raw cashews (soaked in boiling water for 30 min); small garlic clove; 1 tsp white miso paste; 1 tbsp nutritional yeast; 1 tbsp lemon juice; ¼ tsp salt, adjust to taste; pepper (I used white pepper), adjust to taste; 1 tbsp tapioca starch or ½ tbsp cornflour / cornstarch

Instructions

Prep:1hCook:1h

Vegan eggplant parmigiana is a plant-based take on this Italian classic that screams summer. Easy to make, healthy and gluten-free, makes for a great al fresco lunch.

Updated at: Sun, 01 Sep 2024 08:22:36 GMT