bilmas (worldinfernofs) wrote in vegancooking,

so here is my vegan parm recipe (thanks for all the advice, everybody!)

1 small organic eggplant sliced super thin (it should flop over if you hold it)
homemade tomato sauce of yr choice (or if you want...storebought)
about one half package of the bridge brand tofu ( i prefer this because it has a very distinct taste and the texture is perfect..but if you can't find it use yr own brand)
dried basil
olive oil
unsweetened soy milk
olive oil
either yr favourite vegan cheese sauce (i'll provide mine) or half a brick of follow your heart mozzarella flavour

my favourite cheese sauce recipe:
1 cup water
1/4 cup BREWER'S yeast
1 lemon juiced
1 clove garlic
3 T quick oats
2 T cornstarch
1/8 t dry mustard
3 T tahini
1.5 T onion powder

blend and heat over medium stirring until thick

1. preheat oven to 475
2. slice the eggplant really thin and lightly salt. let sit for about thirty minutes and then rinse it clean. coat each slice in flour, then dip in soy milk, then in breacrumbs. fry until crispy and brown on either side
3. place fried slices on paper towels to remove some oil
4. layer out some slices on a cookie tray. top each with a little tomato sauce, some of yr ricotta, and some cheese. then place another slice on top and repeat. i used three layers of eggplant and three layers of sauce + cheese
5. bake in the oven until either the follow your heart melts or the cheese sauce browns a bit (depending on which you use)
6. serve!

EDIT!: i forgot the recipe for the ricotta!
crumble the tofu and mix it with dried basil, salt, and olive oil

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