Tag Archives: Vegan

Vegan Eggplant Parmigiana



I found vegan mozzarella on clearance sale today for $1.49 (instead of $4.98) so I bought one block to try.  Usually I would just use regular cheese and this recipe would be vegetarian instead, but hey, it was good this way too!


1 large eggplant, peeled and sliced into ¼” slices
¼ cup ground flax seed mixed in 1½ cups warm water, let set until thickened
½ cup cornstarch
1 sleeve saltine crackers, crushed to crumbs (use whatever kind of crackers you like)
1 tsp garlic powder (divided)
¼ tsp kosher salt
½ tsp pepper (divided)
Canola oil (enough to cover the bottom of your skillet about 1/8deep)
8oz Vegan Mozzarella, thinly sliced
1 jar of your favorite marinara sauce (We like the mushroom sauce from Aldi)


Mix cornstarch, ½ tsp garlic, kosher salt and ¼ tsp pepper in one shallow bowl.  Mix cracker crumbs with remaining garlic and pepper.
Heat oil in large, heavy bottomed skillet over medium to medium-high heat.

Set up your dunking station:
Cornstarch Mix, Flaxseed Water, Cracker Mix, Hot skillet.

Dip one slice of eggplant in cornstarch, then flax seed (make sure it is fully coated), then cracker crumbs and lay in hot skillet.  Repeat with remaining slices until skillet is full.  Allow to cook 3-5 minutes on each side before removing to a paper towel lined plate.  (You can keep them warm in oven while you cook the rest.)

Repeat in small batches, adding more oil as needed, until you have cooked all the eggplant.

There are two ways to finish this dish and sometimes I do it one way, sometimes the other.  Tonight I wanted to enjoy the crispiness of the eggplant, so I opted for the deconstructed version.

Layer eggplant, sliced mozzarella and little bit warmed marinara on your plate. Serve warm with whole grain pasta and a salad. Top with a sprinkle of nutritional yeast if you like.

Family Style:
Wipe out your skillet and put in a little sauce, then eggplant slices, then mozzarella and repeat layers, ending with an extra sauce layer.  Cover and let warm through over medium heat.  Serve with whole grain pasta and a salad.  Top with a sprinkle of nutritional yeast if you like.

Serves: 4-6

Vegan Stuffed Peppers



These beautiful Vegan Stuffed Peppers are a great weeknight meal.  I used very large red and orange bell peppers.  My hubby, Brian, chose to add BBQ sauce.  I think next time I would add a béchamel sauce.


1 Large Vidalia Onion, diced
1 teaspoon Garlic, minced
2 Cups Frozen Spinach (loose pack)
2 Cups Cooked Brown Rice
6-8 oz Extra Firm Tofu, dried between paper towels and diced in ¼” cubes or crumbled.
1 Cup Frozen Corn
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Nutmeg
1 Tablespoon Soy Sauce
Salt and Pepper, to taste
3 Large Bell Peppers (any color) halved lengthwise, seeded and deveined


Toss onions and garlic in a large skillet and cook over medium-high heat with a little salt until they start to caramelize.  Add a little water if they start to stick.  Add spinach, stir until cooked through.  Add remaining ingredients (except peppers) and stir to combine.  Adjust seasonings to your liking and add a little water or vegetable stock if it looks too dry.  (My rice was freshly cooked, and a little juicy, so I didn’t need to add much liquid.)  Scrape everything to one side of the pan.  Fill each pepper piece full to overflowing and place back in pan.

Pour about ¼ cup of water down around the bottom of the pan.  Cover and cook on medium heat for 10 minutes.

Serve warm.


Serves: 6 (a half pepper each)



Braised Fennel Quinoa with Almonds


Quinoa (pronounced “keen-wah”) is one of my new favorite foods.  You should give this little grain a try!


1 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1 Large Fennel Bulb
2 1/2 Cups Vegetable (or Chicken Broth)
3 Fresh Thyme Sprigs
1 Cup Quinoa, rinsed in a mesh strainer
1/3 Cup Sliced Almonds


Cut the fronds off the the fennel bulb and peel of the outer layer of the bulb.  Reserve some of the fronds for garnish.  Cut the bulb in half and remove the core.  Thinly slice the fennel.

Heat the olive oil in a saucepan (one with a lid) over medium heat.  Add the garlic and saute for about 30 seconds.  Add the fennel and saute for about 3 minutes to soften.

Add the broth and thyme to the pan.  Bring to a bubble, reduce heat and simmer for 5 minutes.

Stir in the Quinoa.  Bring to a bubble, reduce heat to low and simmer until all the liquid is absorbed, about 20 minutes.  Remove the thyme sprigs.

Toast the almonds in the microwave for 1 1/2 minutes, stirring halfway through.

Stir in the almonds.  Garnish with some of the reserved fronds.

Serves: 4 as side dish
-Recipe comes from CookinCanuck.com-