Eggplant has become a staple in this vegan house. Both M and I have discovered a love for squash and eggplant.
{among the other foods we love include hummus, sweet potatoes, and vegan dahl balls}
A vegan twist that I have put on eggplant parmesan, {you could also substitute for a chicken parmesan} has quickly become a weekly meal for M and I with whole wheat pasta. {I am interested in trying pasta made from quinoa next} Since chicken and parmesan cheeses are not a vegan option I use eggplant {all of it} with some delicious substitutes.
I place it on a cookie sheet sprayed with organic olive oil. I then spray the tops of the eggplants with the organic olive oil. Next I sprinkle nutritional yeast {which is a nutty/cheesy topping to use instead of parmesan cheese. It is loaded with nutritional value and has a high amount of B12 which as a vegan I need to supplement and it tastes great!} After that I sprinkle some garlic powder and dried oregano on top of the eggplant with the nutritional yeast. Back for approx 15 to 20 mins at 350 degrees, depending on how think the slices of eggplant are done (tender and warm).
Prepare the pasta you prefer and if you are vegan make sure that the sauce does not have cheese or any milk products {casein and whey proteins included}.
Plate the pasta with sauce and add the eggplant on top with a little more tomato sauce on top.
It is so delicious! For more nutrition I also puree spinach and add it to my pasta sauce.
{puree-ing ensures that M eats it. She is not a fan of the texture of cooked spinach, but pureed in tomato sauce is a hit!}
Let me know if you try it!
Be well,
B
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