Vegan Eggplant Parmesan - Soy-Free

FatFree Vegan Kitchen
23Ingredients
860Calories
90Minutes

Ingredients

  • 1 eggplants (large or 2 medium, about 1 1/4 pounds)
  • 1/2 cup cornmeal
  • 1/4 cup brown rice flour (or whole wheat pastry flour)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (if desired)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper (freshly-)
  • 3/4 cup unsweetened almond milk (or other non-dairy milk)
  • 1 tablespoon lemon juice
  • 1 ounce raw cashews (about 1/4 cup)
  • 2 tablespoons nutritional yeast
  • 1 slice bread (gluten-free or whole grain)
  • 1/2 cup great northern beans (well-drained)
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon corn starch (or potato starch)
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (if desired)
  • 1/8 teaspoon ground black pepper (freshly-)
  • 1 cayenne pepper (generous pinch)
  • 2 cups oil (free spaghetti sauce, packaged or from this recipe)
  • fresh basil leaves (chopped)
Read Directions

NutritionView more

860Calories
Sodium30%DV710mg
Fat123%DV80g
Protein18%DV9g
Carbs12%DV35g
Fiber40%DV10g

PER SERVING *

Calories860Calories from Fat720
% DAILY VALUE*
Total Fat80g123%
Saturated Fat7g35%
Trans Fat
Cholesterol
Sodium710mg30%
Potassium610mg17%
Protein9g18%
Calories from Fat720
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber10g40%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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