Vegan Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 269.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 602.4 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 9.5 g
- Protein: 15.4 g
View full nutritional breakdown of Vegan Eggplant Parmesan calories by ingredient
Introduction
This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.Please check out the Fat Free Vegan site at:
http//blog.fatfreevegan.com/2006/09
/vegan-eggplant-parmesan.html This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.
Please check out the Fat Free Vegan site at:
http//blog.fatfreevegan.com/2006/09
/vegan-eggplant-parmesan.html
Number of Servings: 6
Ingredients
-
2 Eggplant @2 1/2 lb (1 kg) sliced 1/4" thick slices
4 slices Wholegrain (Wholemeal) bread
TOMATO SAUCE
1 medium Onion chopped
2 cups Canned Tomatoes no salt added
3 cloves Garlic minced
1 tsp Oregano dried
1/2 tsp Basil dried
1/2 cup Vegetable Broth (Stock)
1/4 cup (2 tblspn) Tomato Paste
1/4 tsp ground Black Pepper
"CHEESE SAUCE"
1 cup Tofu, firm
3/4 cup Light Soy Milk
3/4 cup Vegetable Broth (Stock)
3 tblspn Cashew Butter (or Tahini)
1 1/2 tsp Onion Powder
2 tblspn Nutritional Yeast (I used Torula)
1/2 tsp Salt
1/8 tsp Pepper
3 tsp Cornstarch
Directions
If wished salt the eggplant slices, rinse and pat dry (I didn't and it didn't make a difference)
Prepare the Tomato Sauce by sauteing the onion until translucent add the rest of the ingredients and simmer for @15 minutes.
Meanwhile broil (grill) 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. (It will be slightly runny).
Toast the bread and process into crumbs.
Preheat the oven to 350 deg F (180 deg C) and assemble the dish as follows:
Spray dish lightly with canola spray and place half the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then half of the tomato sauce finishing with half of the "cheese sauce". Repeat the process once more with the remaining ingredients finishing with the last 1/3 of the breadcrumbs.
Bake uncovered for 35 to 40 minutes until lightly browned. If wished sprinkle with chopped fresh basil leaves and vegan parmesan.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Prepare the Tomato Sauce by sauteing the onion until translucent add the rest of the ingredients and simmer for @15 minutes.
Meanwhile broil (grill) 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. (It will be slightly runny).
Toast the bread and process into crumbs.
Preheat the oven to 350 deg F (180 deg C) and assemble the dish as follows:
Spray dish lightly with canola spray and place half the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then half of the tomato sauce finishing with half of the "cheese sauce". Repeat the process once more with the remaining ingredients finishing with the last 1/3 of the breadcrumbs.
Bake uncovered for 35 to 40 minutes until lightly browned. If wished sprinkle with chopped fresh basil leaves and vegan parmesan.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Member Ratings For This Recipe
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CD13661416
The cheese sauce is absolutely delicious. If you told someone you used ricotta, you'd probably fool them. I didn't make the tomato sauce and used a whole 32 ox jar instead (Kirkland Brand). It came out delicious. I used tahini and also used panko breadcrumbs instead of the wheat bread. AWESOME! - 2/15/13
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PASTORDAN_ATDCC
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YOUNGOLDME
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JEM0622
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WORLDMOM
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IVYSHEALTH
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RENEE816
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KKRPATA
I just made this and am eating it right now, and I think it's delicious! My 3 year old daughter likes it too. I added a little more tofu (almost the whole package) and used onion instead of onion powder in the "cheese" sauce, and added garlic too, but otherwise kept the recipe as is. Thanks! - 10/1/09
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KWM1959
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GINAKINA
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ROMAHAZEL