Vegetable Parmesan with Spaghetti Sauce

Oh my, this is delicious and cheesy! Note: Nutritional yeast is not Bakers 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.


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)


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

Nutrition Facts

Serving size Complete recipe

Calories 1611Calories from Fat 418

 % Daily Value*

Total Fat 47 g72.8%

Saturated Fat 3.27 g16.4%

Trans Fat 0 g


Sodium 4841.5 mg201.73%

Total Carbohydrates 241 g80.5%

Dietary Fiber 66.5 g266%

Sugars 51.3 g

Protein 85 g170.3%

Vitamin A 360% Vitamin C 240.6%

Calcium 80.5% Iron 170.8%

*Based on a 2000 Calorie diet