Vegan Eggplant Parmesan
An easy, satisfying dinner with sunflower mince, a simple basil oregano passata sauce and creamy cashew cheese.
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
Instructions
Eggplant
- Slice eggplant and sprinkle with salt to draw out moisture while you prepare the rest of the ingredients.1 Eggplant, 1/2 tsp Salt
- Preheat oven to 375f/170c fan. Line a baking sheet with parchment paper or silpat.
- Combine flour and milk in a shallow bowl100 ml Almond Milk, 30 g GF Plain Flour
- In another shallow bowl combine panko, nutritional yeast & seasoning.300 g GF Panko Breadcrumbs, 30 g Nutritional Yeast, 2 tsp Basil, 1 tsp Oregano
- 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
- 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
- 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
- Cover and Bake for an additional 20 minutes.