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Vegetable Parmesan With Spaghetti Sauce

DelectablePlanet's picture
Oh my, this is delicious and “cheesy”! Note: Nutritional yeast is not Baker’s yeast – it is usually found in the health food or supplement aisle and is a great source of B vitamins, including B12. It gives the recipe a nutty/cheesy taste.
Ingredients
  Eggplant 1 Large, sliced in circles
  Zucchini 1 , sliced in circles
  Spaghetti sauce 26 Ounce (1 Jar)
  Baby spinach 5 Ounce (1 Bag)
  Garlic 4 Clove (20 gm), minced
  Canned diced tomatoes 15 Ounce, drained (1 Can)
  Fresh oregano/Fresh basil 1 Bunch (100 gm)
  Nutritional yeast 1 Cup (16 tbs)
  Bread crumbs/Panko japanese style bread crumbs 1 Cup (16 tbs)
  Mushrooms 8 Ounce, sliced (1 Package)
  Silken tofu 12 Ounce, firm (1 Package)
  Salt To Taste
  Pepper To Taste
  Bread 4 (To Serve With It)
Directions

Preheat oven to 350 degrees.
In a bowl, mix tofu, garlic and 1/2 cup of the nutritional yeast until smooth.
Layer as follows in a large casserole dish:
1/3 of the spaghetti sauce
All eggplant slices
1/2 of the tofu mixture (spread well)
All of the zucchini slices
1/3 of the spaghetti sauce
All of the sliced mushrooms
1/2 of the tofu mixture
All of the diced tomatoes
All of the spinach
1/3 of spaghetti sauce
Spread remaining 1/2 cup of nutritional yeast over top
Cover with 1 cup bread crumbs and top with oregano or basil.
Bake for about 40 minutes, until sauce is bubbling and veggies are soft. Or, if using a Salad Master electric oil-core skillet, heat to 325 degrees. When the vapo-valve clicks, turn it down to 180 degrees and cook for 20 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Casserole
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Have you ever tried a dairy-free vegetable parmesan? This is a great recipe, that is high in nutrition and has a lot of cancer fighting compounds. Filled with the goodness of lots of vegetables, this is a great looking dish!

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