Vegan Eggplant Parmigiana

lazycatkitchen.com

Siobhan

subheading: GENERAL INGREDIENTS:

8 medium eggplants (approx. 2.5 kg / 5.5 lb)

2 tbsp pine nuts

2 tbsp coarse breadcrumbs (optional)

subheading: TOMATO SAUCE:

2 tbsp olive oil, more to drizzle

1 very large onion, finely diced

6 large garlic cloves, finely diced

3 x 400 g / 14 oz tins quality plum tomatoes

120 ml / ½ cup red wine

1 fresh bay leaf or 2 dry leaves

2 large stalks of fresh basil

1½ tsp Italian herb mix

¼ tsp chilli flakes (optional)

1 tsp date nectar (I use homemade) or sugar

salt and black pepper, to taste

subheading: TOPPING (double the amount to cover the entire dish):

65 g / ½ cups raw cashews (soaked in boiling water for 30 min)

small garlic clove

1 tsp white miso paste

1 tbsp nutritional yeast

1 tbsp lemon juice

¼ tsp salt, adjust to taste

pepper (I used white pepper), adjust to taste

1 tbsp tapioca starch or ½ tbsp cornflour / cornstarch

Directions at lazycatkitchen.com

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