How To make Vegan Eggplant Parm Stew
8 c Water
1 (6oz) can unsalted tomato
Paste 1 T Minced fresh garlic
1 lg Onion, chopped
1 md Eggplant, unpeeled and
Chopped 10 oz Pkg frozen chopped mustard
Greens, thawed (or half a 16 oz Bag)
1 15oz can Great Northern
Beans, rinsed and drained 1 15oz can Black-eyed peas,
Rinsed and drained 1/2 c Nutritional yeast
2 t Dried oregano leaves
3/4 t Salt
1/2 t Fresh ground pepper
2 Tomatoes, chopped
Combine water, tomato paste, and garlic in very large soup pot. Add onion, eggplant and mustard greens. Bring to a boil, reduce heat and simmer, uncovered, until eggplant is tender, but firm (about 15 minutes). Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender. Process until very smooth. Pour into soup pot and mix well. Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are heated and the tomatoes softened. This would probably be really good with cauliflower instead of eggplant, too. Mmmm and maybe zucchini. Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak. From: Michelle Dick . Fatfree Digest [Volume 10 Issue 20] Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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DDD Ep. #117 - Vegan Eggplant Parmesan Casserole with Cauliflower Rice & Sausage
This one is very easy & easily feeds 8 people. Add some Beyond Sausage to fool even the most persnickety meat-eaters.
A printable version of this recipe is here -
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vegan eggplant parmigiana | everyday plant-based
Hey friends! This vegan eggplant parmigiana recipe is one of my favourite vegan foods ever. Where I live, we call it eggplant parmy but I know that in other places, the eggplant parmigiana is often called eggplant parma! Anyway, this recipe is absolutely delicious and it's definitely vegan. If you're looking for other vegan eggplant recipes, check out my other videos too!
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Baked Aubergine Parmigiana | Gennaro Contaldo
If you’re looking for an Italian meat-free recipe for your family that’s tasty and quick to make, Gennaro has the answer with this delicious aubergine parmigiana. Homemade tomato sauce layered with slices of griddled aubergine, parmesan and finished with a crisp breadcrumb and mozzarella topping. Teatime will never be the same again.
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V - This is a Vegetarian recipe
Vegan Eggplant Parmesan Sandwich! With Dairy-Free Bechamel Sauce
This VEGAN eggplant parmesan sandwich with dairy-free bechamel sauce is the ULTIMATE sandwich! This vegan eggplant parmesan sandwich is SO saucy, covered in melty cheesiness, an explosion of flavour! AND... it's half the price of buying an eggplant parmesan sandwich out!
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Key Moments:
0:00 Introduction
0:39 Cost
0:53 How to prepare the eggplant
1:28 How to make a creamy cheesy bechamel
2:32 How to compile and bake eggplant parmesan
3:04 Making homemade breadcrumbs
3:37 Serving an eggplant parm sandwich
4:00 Other serving suggestions
4:10 Homemade eggplant parm sandwich cost vs. buying out
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Healthy Comfort Food Meal Prep: Eggplant Parm & Veggie-Orzo Recipe
In today's video, we have a healthy comfort food meal prep eggplant parm recipe & veggie orzo. Check the full recipe:
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Vegan Eggplant Parmesan Recipe
Vegan Eggplant Parmesan Recipe
Made with vegan mozzarella, this eggplant parmesan recipe is an easy to make dinner idea.
Ingredients
28 oz of diced tomatoes
28 oz of tomato puree
3 shallots
4 cloves of garlic
2 tsps of onion powder
1 tsp of garlic powder
1 tsp of oregano
2 medium sized eggplants
2 cups of vegan mozzarella
Directions
1. Preheat oven to 400F.
2. Slice shallots and mince garlic.
3. Add diced tomatoes, tomato puree, shallots, garlic, onion powder, garlic powder, and oregano to a sauce pot. Cover and boil for 10 minutes. Remove from heat and let cool.
4. While sauce is cooking, slice eggplants into thin rounds. Set aside.
5. Once sauce has cooled, layer a small portion on bottom of a large casserole dish. Layer eggplant rounds with sauce until all eggplant has been used. Top with vegan mozzarella.
6. Cover and bake for 1 hour.
7. Remove from oven and let cool. Serve and enjoy!
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