Vegan Baked Eggplant Stacks with Mushrooms
Posted by Bernard Crosby
Cornstarch, Garlic Powder, Parsley, Vegetable Broth, Onion Powder, Eggplants, Salt, Nutritional Yeast, Bread Crumbs, Mushrooms, Plant-Based Milk, Garlic Cloves, Black Pepper, Olive Oil, Onion, Dried Oregano
This Plant Based Mix is Perfect for Vegans, Made with All-Natural Ingredients and Without Any Animal Products
This Plant Based Mix is Perfect for Vegans, Made with All-Natural Ingredients and Without Any Animal Products
Vegan Baked Eggplant Stacks with Mushrooms Recipe
Vegan baked eggplant stacks with mushrooms are a flavorful and filling main course. The crispy breaded eggplant complements the savory mushroom mixture perfectly. This dish is ideal for a vegan dinner party or a cozy weeknight dinner.
Ingredients
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- 1/4 cup vegetable broth
- 1 teaspoon onion powder
- 2 large eggplants, cut into rounds
- 1/2 tsp salt
- 1/4 cup nutritional yeast
- 1/2 cup bread crumbs
- 8 oz mushrooms, sliced
- 1/4 cup plant-based milk
- 2 garlic cloves, minced
- 1/4 tsp black pepper
- 1 tablespoon olive oil
- 1 onion, diced
- 1/2 teaspoon dried oregano
Time Needed
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the bread crumbs, nutritional yeast, garlic powder, onion powder, oregano, salt, and black pepper in a small mixing bowl.
- In a separate small bowl, combine the plant-based milk and cornstarch.
- Each eggplant slice should be dipped in the milk mixture and then coated with the breadcrumb mixture.
- Bake the coated eggplant slices for 25-30 minutes, or until crispy and golden brown, on a baking sheet.
- In a skillet over medium heat, heat the olive oil while the eggplant bakes.
- Cook for 2-3 minutes, or until the onion is softened.
- Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have released their liquid and are tender.
- Cook for another 2-3 minutes after adding the vegetable broth and parsley.
- Place a slice of eggplant on a plate, top with a spoonful of the mushroom mixture, then another slice of eggplant, and another spoonful of mushroom mixture to make the stacks.
- Repeat with the remaining eggplant and mushroom mixture to make a total of four stacks.
- Serve right away.
Vegan Accessories
Vegg - Vegan Egg Yolk Substitute
The Essential Book Of Vegan Bakes
Beyond Meat Plant-Based Vegan Jerky
Vegan Recipes
Vegan Roasted Chickpeas Recipe
Grilled Vegetable BBQ with Onions, Cauliflower, Corn and Peppers Recipe
