Vegan Eggplant Parm with Broccoli Soup

Foodie Fiasco

6

Description: This healthy eggplant parmesan so much easier to make than traditional eggplant parmesan. Not only do you forgo the calories in breading and frying, you also forgo the time!
$ 42.00
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Serves
: 6
Time: 1:10 m (20 m prep, 50 m cook)
Ingredients:
(Ingredients and measurements subject to availability)

Parm:

  1. 1 large eggplant, sliced into 1/4 inch thick slices
  2. 1 1/2 cups canned tomato sauce
  3. 1 teaspoon oregano
  4. 1 teaspoon basil
  5. 1/2 cup vegan shredded cheese (Some stores may not have available)
  6. Salt and pepper*, to taste

Soup:

  1. 1 pound frozen broccoli
  2. 1 medium onion, diced
  3. 1 teaspoon minced garlic
  4. 3/4 cup almond milk
  5. 6 Tablespoons nutritional yeast
  6. 1/4 teaspoon garlic powder
  7. 2 teaspoons Dijon mustard
  8. 1 cup canned pumpkin
  9. 2 cup low sodium vegetable broth
  10. Salt and pepper*, to taste (I used garlic salt, and I thought it was the perfect finishing touch!)

 *Not provided: 
Salt and pepper
Equipment:
Baking sheet
Baking dish
Instructions:

Parm:

  1. Preheat broiler. Line an 8x8 baking dish with foil and set aside.
  2. Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
  3. Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: ½ cup sauce, ½ the eggplant slices, ½ cup sauce, ½ the eggplant, and ½ cup sauce,. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.

Soup:

  1. Prepare frozen broccoli according to package instructions, either in the microwave or on the stovetop. Meanwhile, heat a greased or nonstick-sprayed large pot over medium-high heat.
  2. Add diced onion and cook until slightly browned, about 3-4 minutes. Add in minced garlic and cook, stirring occasionally, until golden, about 3 -4 more minutes.
  3. Transfer to a plate and set aside. Meanwhile, in the same pot, bring the almond milk to a gentle boil over medium high heat.
  4. Immediately whisk in the nutritional yeast, garlic powder, and Dijon mustard. Cook until thickened, whisking often, about 3-5 minutes.
  5. Whisk in the pumpkin until smooth and cook for another minute. Add in the veggie broth, cooked broccoli, and the onion/garlic mixture and stir until combined.
  6. Using an immersion blender, puree until smooth. Alternately, if you do not own an immersion blender and it is completely impossible for you to sprint to the store and buy one this very instant (which I highly recommend you do, by the by), puree the broccoli mixture in batches in a standing blender until smooth.
  7. Add salt and pepper to taste.
  8. Pour into your prettiest bowls, top with an extra splash of almond milk (I cannot express the utter level of fanciness you will feel after doing this), a twist of freshly ground pepper, and serve!

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