Eggplant Lasagna ?

eggplant lasagna multip img fa
eggplant lasagna multip img fa

Eggplant lasagna ?

Found a perfect size eggplant for lasagna!!
To me, shape is important, I decide what I make, what to do, and how I think from the shapes, this is not only about the food , about pretty much everything in my life. ?????▪️

BTW, this eggplant lasagna turned out super delicious as I expected ?

1 Preheat oven to 180C/350F.
2 Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and sprinkle salt. Let sit for 5 minutes. Pat salted sides with paper towel.

2 Make meatless meat sauce
-Boil TVP, and rinse well, squeeze water
-In a large skillet, heat olive oil, sauté TVP
-Add tomato juice, ketchup, and Worcestershire sauce
-Sprinkle basil, thyme, oregano, smoked paprika, pinch chili powder, salt and pepper
-simmer for 10 minutes

3 Make cashew sauce
-Boil water, turn off heat, add 1/2cup raw cashew, leave it for 10 minutes
-Drain water, transfer to a blender, add 1cup plant milk, sea salt, nutritional yeast, blend until smooth

4 In a ovenproof dish, spread meatless meat sauce, then place eggplant, then pour cashew sauce, repeat 3 or 4 times, sprinkle vegan Parmesan on top
5 Bake for 25 minutes.

* Homemade Vegan Parmesan
Ingredients: 1/2cup raw cashew, 1TBS nutritional yeast, 1/4tsp sea salt, pinch veggie stock powder
Put everything in the food processor, and mix/pulse until powder

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