One of my friends recently gave me this recipe for Eggplant Parmesan minus anything animal in it (psss… that’s vegan). Now I am vegetarian but I am a cheese LOVER even though I probably should not eat it considering I was allergic to milk when I was a little tike. Who can resist cheese though? Anyway, I was hesitant to try this recipe because truthfully I don’t really like eggplant and if it’s missing the cheese, what’s to make it any good?? Well let me just tell you – HO-LY SMOKES!!! THIS IS GOOODDDDD!!!!
Here is the link to the recipe on Spark Recipes, (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=405648&SPShared=TRUE) but let me share with you how I changed it up a bit last night. The recipe as it is, is simply amazing but I like the mix up SO much because the “cheese” in my mix up does not use tofu.
Minutes to Prepare: 40
Minutes to Cook: 35
Number of Servings: 6
- 2 Eggplant @2 1/2 lb (1 kg) sliced 1/4″ thick slices
- 4 slices Wholegrain (Wholemeal) bread (I used the bread crumbs that you buy at the store)
- 1 medium Onion chopped
- 2 cups Canned Tomatoes no salt added (I recommend buying tomatoes in glass jars if your grocery store has it because apparently it is healthier than the canned ones)
- 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
(I am usually way more generous on the spices but do it to your taste)
I completely switched this up and did an alteration of a recipe I found on www.veganangela.com (http://www.vegangela.com/2011/04/27/best-vegan-mac-and-cheese/)
- 2/3 Cup of Raw Cashews
- 1/3 Cup of Nutritional Yeast
- 1 tsp of Onion Powder
- 1 tsp of Salt
- 1/2 tsp of Garlic Powder
- Ground Pepper (few cranks)
- 1-3/4 Cups of Non Dairy Milk (I like almond milk because it is the creamiest to cook with)
- 1-1/2 tbsp of Cornstarch
- 1/4 Cup of Canola Oil
- 1/4 Cup of Light (yellow or white) Miso
- 2 squeezed limes or lemons (about 2 tbsp)
Cut the eggplant & if you like salt the eggplant slices, rinse and pat dry (I didn’t and it didn’t make a difference)
Broil (grill) the eggplant slices, spraying with a little canola spray until browned on both sides. (This part seemed to take me the longest so start this first.. well unless you have a bigger broil pan than me)
Prepare the Tomato Sauce by sauteing the onion until translucent add the rest of the ingredients and simmer for @15 minutes.
Cheese Sauce Directions:
- Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. (I use my blender on pulse and stir up)
- Add nutritional yeast, onion powder, salt, garlic powder, and pepper. Pulse three more times to blend in spices.
- In a heavy saucepan, combine milk, cornstarch and oil. Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
- With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.
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 the breadcrumbs until the eggplant looks lightly coated.
- Then add half of the tomato sauce finishing with half of the “cheesesauce”.
- Repeat the process once more with the remaining ingredients finishing with a layer of the breadcrumbs.
Bake uncovered for 35 to 40 minutes until lightly browned. If wished sprinkle with chopped fresh basil leaves and vegan parmesan.
I also put it on top of Quinoa noodles. Delicious!
Don’t forget your Fair Trade Chocolate for dessert!