Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 cup mirin, sherry or red or white wine
1/4 cup nutritional yeast flakes
1/4 cup tahini
3 tbsp tamari
Place the eggplant, mushrooms, tomatoes and their juice in a large skillet or wok and bring to a boil.
Reduce heat to medium, cover and simmer, stirring often, until the eggplant is tender but still firm. (about
25-30 minutes).
Stir together the remaining ingredients until smooth. Turn off the heat and stir the tahini mixture into the
eggplant and tomatoes. Mix until well combined. Serve immediately.
Baked Eggplant ‘Parmesan’
1/2 cup water
3 tbsp nutritional yeast flakes
2 tbsp fresh lemon juice
2 tbsp tahini
2 tbsp quick cooking rolled oats
1 tbsp arrowroot or cornstarch
1 tsp onion granules
1/4 tsp salt
1 medium eggplant, unpeeled and sliced into 1/2 inch rounds
2 fresh ripe tomatoes, thinly sliced
1/2 cup soy parmesan
To make the cheeze topping, place the first eight ingredients in blender and process until the oats are
finely ground and the sauce is completely smooth. Set aside.
Place the eggplant slices on a dry baking sheet. Broil under a pre-heated broiler about 5 inches from the
heat source for about 5 minutes. turn the slices over with a spatula and continue broiling until fork tender,
only about 2 minutes longer. Remove the eggplant and transfer to a lightly oiled or non-stick baking dish.
Top the eggplant with the tomato slices. Cover with the cheeze topping and sprinkle the soy parmesan.
Bake on the center oven rack at 400F until golden brown and bubbly, about 20-25 minutes.
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