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vegan eggplant parmesan

Vegan Eggplant Parmesan

An easy, satisfying dinner with sunflower mince, a simple basil oregano passata sauce and creamy cashew cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 3
Course: Main Course
Ingredients Method

Ingredients
  

Eggplant Parmesan
  • 1 Eggplant Sliced rounds
  • 1/2 tsp Salt
  • 100 ml Almond Milk
  • 30 g GF Plain Flour
  • 300 g GF Panko Breadcrumbs *I like Orgran Foods
  • 30 g Nutritional Yeast
  • 2 tsp Basil
  • 1 tsp Oregano
  • 500 ml Marinara Sauce
Creamy Cashew Cheese
  • 250 g Cashews *soaked at least 4 hours
  • 125 ml Almond Milk
  • 125 g Unsweetened Coconut Yogurt
  • 2.5 tbsp Nutritional Yeast
  • 1 tbsp Cornstarch
  • 1 tsp Apple Cider Vinegar
  • 1/2 clove Garlic
  • 1/2 tsp Salt
  • 1/2 box Rehydrated Sunflower Mince *optional

Method
 

Eggplant
  1. Slice eggplant and sprinkle with salt to draw out moisture while you prepare the rest of the ingredients.
    1 Eggplant, 1/2 tsp Salt
  2. Preheat oven to 375f/170c fan. Line a baking sheet with parchment paper or silpat.
  3. Combine flour and milk in a shallow bowl
    100 ml Almond Milk, 30 g GF Plain Flour
  4. In another shallow bowl combine panko, nutritional yeast & seasoning.
    300 g GF Panko Breadcrumbs, 30 g Nutritional Yeast, 2 tsp Basil, 1 tsp Oregano
  5. Pat dry eggplant and dip in milk/flour mixture then immediately into panko mixture to coat. Place eggplant rounds in a single layer on baking sheet. Bake for 20 minutes.
Creamy Cashew Cheese
  1. Blitz all ingredients together until smooth.
    250 g Cashews, 125 ml Almond Milk, 125 g Unsweetened Coconut Yogurt, 2.5 tbsp Nutritional Yeast, 1 tbsp Cornstarch, 1 tsp Apple Cider Vinegar, 1/2 clove Garlic
Construction
  1. Remove baked eggplant rounds from oven. Add a bit of marinara to the bottom of a baking pan. Place an eggplant slice down, covering with marinara and cashew cheese. Add mince if using. Continue to stack, ending with marinara (I used a total of 3 eggplant slices per serving). Reserve a bit of cashew cheese for topping when you remove from oven.
    1/2 box Rehydrated Sunflower Mince
  2. Cover and Bake for an additional 20 minutes.