This new Eggplant Parmesan Zucchini Casserole is filled with fresh, vegan, gluten-free vegetables and good wellness food. With incredible aromas of just 6 ingredients, this simple recipe becomes a staple in your kitchen.
Ingredients
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- 2 eggplants
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- 2 zucchinis
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- 5 cloves garlic, peeled and minced
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- 1 15 oz tomato sauce
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- 1 batch white sauce from my Best Vegan Moussaka
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- 1 batch Vegan Parmesan
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- good pinch of salt and peppe
For The Tomato Sauce
For The Vegan Parmesan
For The White Sauce
Instructions
The Tomato Sauce
- Dice the onion and heat the olive oil in a sauce pan. Add the onion dices and briefly sauté them.
- Then add the tomatoes, chopped basil, a splash of balsamic vinegar, and the spices. Let cook on low heat for about 10 minutes.
The White Sauce
- Heat oil in a sauce pan. Slowly add flour while whisking. Add almond or oat milk bit by bit. Stir well.
- Season with salt, pepper, nutritional yeast, and nutmeg.
The Vegan Parmesan
- Use a blender to process all ingredients to a parmesan like texture.
- For the beet root:
- Bring slightly salted water to a boil and cook the beets for 45-60 minutes. Carefully check with a knife if they are done. Set aside.
- When cool, peel them and grate them coarsely. Use a colander to remove excess liquid.
Make The Eggplant Parmesan Zucchini Casserole
- Add the chopped garlic. If you have concerns using oil (olive oil is really healthy and good fat) just replace the amount with vegetable broth. But it won’t turn out as rich as with oil. Note: if you want your sauce really smooth, just put it in a blender and blend until smooth.
- Next and already last step: After the sauce is prepared and the eggplant and zucchinis are sliced, you’re ready to start assembling. Put some white sauce on the bottom of your casserole. Follow this with a layer of eggplant slices, don’t forget to season with salt and pepper, otherwise it will turn out bland. Add tomato sauce, sprinkle some vegan parm and a layer of zucchini slices. Again, season with salt and pepper.
- Repeat these steps until all slices are gone. Last layer should be white sauce. Sprinkle with reserved vegan parm on top. Cover with aluminum foil and bake for around 50 minutes at 400°F.
Originally posted 2019-01-21 03:09:54.
Originally posted 2019-01-21 03:09:54.
