If you’re looking for a delicious and healthy twist on the traditional Italian dish, you must try this vegan eggplant parmesan casserole! The dish features crispy oven-baked eggplant slices, layered with marinara sauce, and a cashew cheese topping. With all these plant-based ingredients, it’s perfect for vegans and those looking for a healthier version of the classic recipe.
While the recipe includes instructions for salting the eggplants, it’s not necessary as modern eggplants aren’t usually bitter. The dish can be enjoyed warm or at room temperature, and it’s perfect for a family dinner or meal prep for the week.
Key Takeaways
- This vegan eggplant parmesan casserole dish is a healthy and delicious take on the classic Italian recipe
- The dish features crispy oven-baked eggplant slices, marinara sauce, and a cashew cheese topping
- The recipe is plant-based, suitable for vegans, and avoids frying the eggplant to reduce greasiness
- The dish can be enjoyed warm or at room temperature, and it’s perfect for meal prepping
Easy Vegan Eggplant Parmesan Casserole Recipe
Get ready to impress your taste buds with this easy and healthy vegan eggplant parmesan casserole recipe. This dish is a delicious and healthy twist on the traditional Italian recipe. It features crispy baked eggplant slices layered with marinara sauce and a cashew cheese topping. This recipe avoids frying the eggplant to reduce greasiness and uses a homemade vegan cheese sauce instead of traditional dairy cheese. It’s a flavorful and satisfying dish that can be served warm or at room temperature.
This healthy eggplant parmesan recipe is also incredibly easy to make. To start, slice the eggplant into rounds and bake them in the oven until they’re crispy. Layer the eggplant slices with your favorite marinara sauce in a casserole dish. Mix together the ingredients for the cashew cheese topping and spread it on top of the eggplant and marinara layers. Then, bake it in the oven until it’s heated through and the cheese topping is golden brown. That’s it! Your easy vegan casserole dish is ready to enjoy.
This plant-based eggplant parmesan casserole is also gluten-free and dairy-free, making it suitable for those with dietary restrictions. The recipe includes instructions for salting the eggplants, but it states that it’s not necessary as modern eggplants are not usually bitter.
This dish can be enjoyed on its own or with a side of salad or bread. Once prepared, it can also be stored in the refrigerator for several days, making it a perfect option for meal prepping. Try this healthy and easy vegan eggplant parmesan casserole recipe today!
Delicious Cashew Cheese Topping for Vegan Eggplant Parmesan
Elevate the taste of your vegan eggplant parmesan casserole with our delicious cashew cheese topping. This homemade vegan cheese sauce provides a creamy and cheesy flavor without the use of dairy, making it perfect for those with dietary restrictions. Plus, it’s super easy to make!
To make the cashew cheese topping, start by soaking 1 cup of raw cashews in water for at least 2 hours. Drain the cashews and place them in a blender with 1/4 cup of nutritional yeast, 1 tablespoon of lemon juice, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. Blend until smooth and creamy, adding water one tablespoon at a time if needed to achieve the desired consistency.
This dairy-free eggplant parmesan recipe is also great for a vegan eggplant bake. You can use the cashew cheese sauce to top any vegetable casserole or pasta dish. Or, customize it with other plant-based cheese alternatives like tofu or nutritional yeast.
Baking Instead of Frying for a Healthier Eggplant Parmesan
Say goodbye to greasy eggplant parmesan – our recipe bakes the eggplant slices for a healthier twist. We avoid frying the eggplant to reduce greasiness and make it a guilt-free dish. The recipe still creates crispy eggplant slices that are perfect for layering with marinara sauce and cashew cheese topping.
This vegan eggplant parmesan casserole dish is also gluten-free, making it suitable for those with dietary restrictions. The recipe includes instructions for salting the eggplants, but it states that it’s not necessary as modern eggplants are not usually bitter. Baking the eggplant slices also provides a hassle-free cooking method, making it an easy recipe to follow for beginners or anyone short on time.
Serving and Storage Suggestions for Vegan Eggplant Parmesan Casserole
Enjoy the taste of Italy in your Aussie kitchen with our vegan eggplant parmesan casserole – here are some serving and storage suggestions. Serve the dish warm or at room temperature and pair it with a side salad or some bread to complete the meal. You can also add some herbs like basil or oregano for an extra flavourful touch.
If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Make sure to cool the dish before storing it. Reheat individual servings in the microwave or oven, adding a splash of water or extra marinara sauce if needed to prevent dryness. The dish also freezes well for up to three months. Just make sure to thaw it in the refrigerator before reheating.
Conclusion
In conclusion, this vegan eggplant parmesan casserole dish is a flavorful and satisfying option that brings the taste of Italy to your Aussie kitchen. The dish is made with crispy baked eggplant slices, layered with marinara sauce, and topped with a creamy cashew cheese sauce. The recipe avoids frying the eggplant to reduce greasiness and uses a homemade vegan cheese sauce instead of traditional dairy cheese, making it a healthier choice for your diet.
The recipe is easy to follow and can be customized with other plant-based cheese alternatives. It can be served warm or at room temperature, accompanied by a side of salad or bread to complete the meal. The dish can also be stored in the refrigerator for leftovers or meal prepping.
While the recipe includes instructions for salting the eggplants, it’s important to note that it’s not necessary as modern eggplants are not usually bitter. This vegan eggplant parmesan casserole dish is a delicious and healthy twist on the traditional Italian recipe, perfect for vegans and non-vegans alike. Give it a try and embrace plant-based cooking in your Aussie kitchen!
FAQ
Q: Do I need to salt the eggplants before baking?
A: While the recipe includes instructions for salting the eggplants, it states that it’s not necessary as modern eggplants are not usually bitter. However, if you prefer to salt them for personal preference, you can do so.
Q: Can I customize the cashew cheese topping?
A: Absolutely! The dish uses a homemade cashew cheese sauce, but you can experiment with other plant-based cheese alternatives to suit your taste.
Q: Can I make the dish ahead of time?
A: Yes, you can make the vegan eggplant parmesan casserole ahead of time and store it in the refrigerator. It’s also great for meal prepping and enjoying as leftovers.
Q: What can I serve with the casserole?
A: The dish can be enjoyed with a side of salad or bread to complete the meal. It pairs well with traditional Italian sides like garlic bread or a fresh green salad.
Q: Can I use gluten-free ingredients?
A: Absolutely! The recipe is gluten-free, making it suitable for those with dietary restrictions. Just ensure that all the ingredients you use are gluten-free.