VEGAN EGGPLANT PARMESAN Recipe | Yummly

VEGAN EGGPLANT PARMESAN

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18Ingredients
75Minutes
540Calories
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Ingredients

US|METRIC
  • 2 eggplant (large, cut into ¼" rounds, about 600g)
  • 1 1/2 teaspoons salt (divided)
  • 1 cup milk (plant)
  • 2 teaspoons vinegar
  • 1 teaspoon cornstarch
  • 2 cups panko breadcrumbs
  • 1/4 cup all purpose flour
  • 2 tablespoons nutritional yeast
  • 2 teaspoons dried oregano
  • 5 cups tomato sauce
  • 12 fresh basil leaves (chiffonade, optional)
  • 1 cup raw cashews (soaked in hot water for 1 hour)
  • 2 cups water
  • 5 tablespoons tapioca starch
  • 2 tablespoons refined coconut oil
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 tablespoon nutritional yeast
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    NutritionView More

    540Calories
    Sodium88% DV2110mg
    Fat35% DV23g
    Protein31% DV16g
    Carbs25% DV74g
    Fiber60% DV15g
    Calories540Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol10mg3%
    Sodium2110mg88%
    Potassium1430mg41%
    Protein16g31%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate74g25%
    Dietary Fiber15g60%
    Sugars28g56%
    Vitamin A35%
    Vitamin C20%
    Calcium15%
    Iron25%

    * 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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