nutritional yeast
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1 jar marinara sauce
1 cup vegan mozzarella cheese, shredded
fresh basil, for garnish
Instructions:
Sprinkle the eggplant slices with salt and let them sit for 30 minutes to release excess moisture. Pat the slices dry with paper towels. Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.
Set up a breading station: place the flour, non-dairy milk, and panko breadcrumbs in three separate bowls. In a large bowl, mix together the nutritional yeast, oregano, basil, and garlic powder. Dip each eggplant slice into the flour, then the non-dairy milk, and finally the panko breadcrumbs, pressing to adhere.
Place the breaded eggplant slices on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden brown and crispy.
In a large baking dish, spread a thin layer of marinara sauce. Arrange the baked eggplant slices on top, then cover with the remaining marinara sauce and sprinkle with vegan mozzarella cheese. Bake for 20—25 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil and serve.
Vegan lentil shepherd’s pie
Ingredients:
2 cups cooked green lentils
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 cup frozen peas
1 cup vegetable broth
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