These Vegan Eggplant Marinara Stacks Are So Easy To Make
Easy vegan recipes are not hard to find these days, and today we will prove that. The eggplant marinara stacks on this episode of #LunchBreakLIVE are so simple to make and so delicious to eat! Guest Chef and Culinary Coach Katie Mae, shows us how to make this incredibly tasty meal, that is totally plant-based and 100% guilt-free!
Let’s Learn A Bit More About Chef Katie Mae
With a master’s degree in nutrition from Bastyr University and a passion for life, Chef Katie Mae teaches a plant-based lifestyle that truly lets your soul shine! Katie Mae founded The Culinary Gym to help people prepare mouthwatering dishes with garden-fresh plants and ultimately live their most delicious life! Since 2011, she has also been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Catch her Delicious Living cooking show on Youtube every Thursday at 5:00 pm pacific time. Find her recipes and courses at TheCulinaryGym.com. And if you want her free Delicious Dressings ecookbook (all oil-free vegan), you can get it here.
Have You Ever Stacked Your Eggplant Marinara?
I have never thought to slice up my eggplant in coin shapes and stack them with all the goodness in between. What a brilliant idea! In the video above Chef Katie demonstrates how simple the process is and how beautiful the dish turns out, so be sure to watch the video. Eggplant Marinara is a go-to dish for me at Italian restaurants because it is always so delicious. I love the texture of cooked eggplant, especially when it is dripping in marinara sauce. I will certainly be trying to make this recipe for myself at home, and I hope you will do the same. The recipe is posted below for your convenience! And if you are looking for other yummy easy vegan recipes to make, we have plenty for you to choose from so be sure to check those out. Until next time…keep cookin’!
Vegan Eggplant Marinara Stacks By Chef Katie Mae
- 1 large eggplant sliced into ¼-inch rounds
- ¾ cup aquafaba liquid from 14oz can of chickpeas
- ¾ cup rolled oats OR quinoa flakes
- ¾ cup walnuts
- ½ cup nutritional yeast and extra for garnish
- ½ teaspoon garlic granules
- ½ teaspoon black pepper
- 1 quart marinara sauce of your choice
- ½ cup fresh basil thinly sliced for garnish
- Preheat the oven to 425°F convection or 450°F standard. Line a baking sheet with parchment paper.
- Combine the rolled oats, walnuts, nutritional yeast, garlic granules, and black pepper into a small food processor or blender. Briefly pulse a few times just until the mixture is a coarse flour, but stop before the mixture becomes paste-like. If some of the mixture is powder before all of its ground, transfer the powder to a bowl, and then finish grinding the rest. Another option is to do this in a couple of batches to prevent over-processing.
- Combine the finished breading mixture in a wide, shallow bowl.
- Pour the aquafaba into a mixing bowl just large enough to dip the eggplant slices.
- Set up the work station so it’s easy to dip and bread the eggplant. For instance: have the eggplant slices on one side, the aquafaba in the middle, then the breading mixture, and on the end, the prepared baking sheet.
- Fully dip one eggplant slice in the aquafaba, use your hands to cover the slice with the breading mixture on both sides, then place it on the prepared baking sheet. Repeat with the remaining eggplant, putting them in a single layer on the baking sheet.
- Roast the eggplant for 20 to 30 minutes, depending on your preferred level of crispiness.
- While the eggplant cooks, either make a homemade marinara or warm up a marinara sauce.
- Assemble the Eggplant Marinara Stacks just before serving so the coating is on the crisper side, and on individual plates, so it doesn’t have to be transferred from a serving dish. Consider how many stacks you’re going to make and how many slices you have to use. For each stack, place one of the larger slices on the bottom, ladle a little of the marinara sauce over the top, add the next largest slice and more marina, and continue until all of the eggplant is used. Finish with sauce, a sprinkle of nutritional yeast, and a bit of fresh basil. Serve promptly.
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.