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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant (Slice 1/4\\" Thick), sliced lengthwise | 6 | cups, sliced | unpeeled zucchini slices (about 4 medium zucchinis) | 1 1/2 | cups, sliced | Peppers, sweet, red, raw | 1 | can (29 oz) (401 x 411) | 28oz. can crushed tomatoes no salt added | 2 | tablespoons | tomato paste | 4 | cloves | garlic minced | 1 1/2 | teaspoons | Spices, ground cumin | 1/2 | tablespoon | dried mint | 2 | cups | Almond Breeze, unsweetened original | 8 | tablespoons | yeast, nutritional | 1 | teaspoon | sea salt | 1 1/2 | teaspoons | black salt (Kala Namak) | 2 | cups pieces or slices | Crimini Mushrooms (baby portabella) | 1 | cup, chopped | walnuts | 3 | teaspoons | Paprika smoked | 1 1/2 | teaspoons | Better than Beef vegetarian bouillon, \"No Beef\" paste | 3 | tablespoons | Extra Virgin Olive Oil (First cold press) | 1 1/2 | tablespoons | Earth Balance Vegan Butter |
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Steps
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Sequence
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Step
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| | 1 | You will use a food processor, 2 sauce pans, 1 skillet and a 13x9 greased baking pan for this recipe.
Preheat oven to 425* | | 2 | In first saucepan, pour in the almond milk, Earth Balance, 1 Tbsp olive oil, nutritional yeast, turmeric, salt, black salt and cornstarch slurry. Whisk well and often, simmer on medium low until thick and it resembles a "cheese" sauce. | | 3 | In skillet, use a drizzle of olive oil to lightly saute the zucchini until lightly browned and starting to get soft, but not too mushy. Set aside. | | 4 | In the same skillet, drizzle olive oil and saute the pepper slices until lightly browned and soft and set aside in separate bowl. | | 5 | Thinly slice the eggplant lengthwise, sprinkle heavily with salt to release the bitter juices and set aside for about 10 minutes. | | 6 | In a bowl of a food processor, place the mushrooms and walnuts. Mince together until a crumb forms (will resemble ground beef). Mix the crumb together with 1 1/2 tsp of No Beef Bouillon paste, set aside. | | 7 | In the 2nd saucepan, place the crushed tomatoes, garlic, tomato paste, 2 tsp paprika, mint, and cumin. Simmer and stir until hot and well blended. Add 1/4 cup of water if too thick. Once it is hot, add the mushroom mixture and stir well. Turn off heat and let it rest. | | 8 | Rinse the resting eggplant and pat dry. Drizzle olive oil in skillet and saute on both side until it each piece becomes soft. | | 9 | To assemble:
Place one layer of cooked eggplant on the bottom of the greased baking pan. Add 1/2 the tomato/mushroom mixture then top with 1/2 of the zucchini. Cover with 1/2 of the sauce.
Add 2nd layer of eggplant, remaining tomato/mushroom mixture, 1/2 of zucchini and the peppers. Cover with remaining sauce. Poke a few holes so the sauce can seep in a bit as it cooks. Sprinkle smoked paprika on the top.
Bake for 25-35 minutes.
Let it rest for 20 minutes prior to serving. Can be assembled a day ahead |
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