1/23/2024 0 Comments Eggplant stacks vegan![]() ![]() 6) To assemble the veggie stacks, layer a slice of eggplant topped with greens, mushrooms, a slice (or two if thinner slices) of tomato, and a sprinkle of sea salt (optional).Sprinkle lightly with salt and set aside. 5) In the same pan, add the greens, cover, and cook until they wilt and turn vibrant green (about 2 minutes for spinach or 4-5 for kale/collard greens).Then set aside.Īlternatively, save effort by roasting the mushrooms with the eggplant. 4) Meanwhile, prepare the mushrooms by slicing them and then pan-frying them until brown and crispy on both sides-no oil necessary.You can optionally roast the tomato slices at the same time if preferred. Thicker slices can take closer to 30-35 minutes. The baking time will depend on how thick the slices are. Bake for 10 minutes, then carefully flip the pieces and bake for 5-10 minutes until golden-brown, crispy outside, and tender in the middle. 3) Spread the eggplant slices into an even layer, with space in between.2) Lightly brush a large baking tray with about a tablespoon of oil (or use cooking spray), then spread the eggplant slices across the tray, gently coat them in oil, then sprinkle both sides with the starch, nutritional yeast (if using), and salt (about ¼ tsp) and black pepper.Meanwhile, rinse, dry, and slice the eggplant and tomato into ½-inch slices (slice the tomato thinner if preferred). 1) First, preheat the oven to 450F/230C.Balsamic vinegar: (optional) To drizzle over the top of the veggie stacks.Mushrooms: You can use larger portobello mushrooms or smaller sliced mushrooms, like button, cremini, etc.I.e., spinach, kale, Swiss chard, or collard greens. Greens: There are several types of greens you could use for this eggplant stack recipe.Out of season, you could spread warm marinara sauce over the eggplant tower. Tomato: If you’re able, it’s best to use a tomato a similar width to the eggplant.You could alternatively use a shreddable vegan parmesan or omit it entirely if preferred. Nutritional yeast: Nutritional yeast has a nutty, ‘cheesy’ flavor to replace parmesan in this vegan stacked eggplant recipe.Oil: Use any neutral cooking oil, like avocado oil, vegetable oil, canola oil, olive oil, etc.Starch: To create crispy eggplant slices, you’ll need potato starch or cornstarch. ![]() ![]() Eggplant: It’s best to use a medium-sized eggplant with a fairly uniform thickness/shape to make even stacks.They’re perfect for impressing during weeknight meals, dinner parties, picnics, and more. They’re also naturally gluten-free, vegan, and even low-carb while still tasting like delicious comfort food. No matter which version you choose (or if you combine the two), these eggplant stacks are healthy, easy to prepare, inexpensive, and super pretty to serve. In this second version, slightly crispy baked eggplant slices are stacked with rainbow veggie layers like wilted greens, tomato, and mushrooms (though keep reading for alternative veggie options). In fact, our new obsession is rainbow veggie stacks, plus this version is completely vegan! And, while we’ve included a method for vegan eggplant parmesan stacks, that’s not the only way to enjoy a delicious eggplant tower. Most stacked eggplant recipes are designed as a lightened-up version of eggplant parmesan, replacing breaded and fried eggplant slices smothered with sauce and plenty of cheese with individual-serve baked versions that combine just a fraction of oil/fat. Versatile Flavor Packed Baked Vegetable Stacks ![]()
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