Vegan Eggplant Parmesan
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Vegan Richa · by Vegan Richa★ 4.9 (21)

Vegan Eggplant Parmesan

NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 36%
CARBS 92G69% OF CAL
9G FIBER69G OTHER14G TOTAL SUGAR
FAT 10G17% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Breaded eggplant baked and served over spaghetti with marinara and cashew mozzarella cream. An elegant vegan take on a classic Italian dish.

mainitalianpastadairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • Breading:
  • 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
  • 8 oz spaghetti (, use gluten-free spaghetti or spaghetti squash to make gf)
  • fresh basil and pepper flakes for garnish
PREP
15M
SODIUM
1880MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.