• Rebellicious - vegan parmigiana
  • Rebellicious - vegan parmigiana - 2

Rebel Vegan PARMIGIANA

Rebel vegan parmigiana is inspired by a typical southern Italian dish made of fried eggplant. I am making the healthier plant-based version (as the eggplant is baked instead of fried) and excluding the cheese. And I can guarantee you that it’s still as delicious as the original recipe.

  • Easy

  • 1 hour 30 minutes

  • 3-4 people servings

  • For any occasion

  • 1  big large purple eggplant (rounded slice 0,5cm thick)
  • 225 gr natural tempeh (cut in medium diced)
  • 2 carrots (cut in small diced)
  • 1 golden onion (cut in small diced)
  • 1 garlic clove (crushed)
  • 500 ml tomato puree
  • 100 gr fresh basil
  • 100 gr vegan melted cheese
  • 30 ml vegetable broth or water
  • 3 tbsp wholewheat flour
  • Extra virgin olive oil
  • Coarse salt
  • Salt and pepper

  • Preheat the oven at 180°C, put the sliced eggplant on parchment paper on the baking tray, sprinkle with coarse salt and lightly brush with olive oil. Once the oven is ready, bake them for 25 – 30 minutes until they become softer.
  • Meanwhile, fry the diced tempeh until golden brown, set aside.
  • Heat the oil in a pan, put in the onion and garlic, cook them for a few minutes until fragrant then add in the carrots, mix them well. Cover the pan with medium-low heat, stir occasionally until the carrots are softer.
  • Add in the fried tempeh and the tomato puree, then add water (if needed or if it’s too dry). Mix well and cook them in medium-low heat until it’s remaining only a small amount of liquid.
  • Now it’s time to assemble the parmigiana, first take a small amount of the sauce (parmigiana filling), spread evenly at the bottom of the baking pan, then arrange the first layer of eggplant covering all the surface. Add the sauce on top of the first layer of eggplant, top with the vegan melted cheese, and spread evenly. Repeat another time to make the second layer and sprinkle the nutritional yeast on top.
  • Bake them for 30 minutes at 180°C in the oven. Serve hot, it’s better to leave them rest for at least 3 hours before serving.

Do you have any question? Ask me anything, I will be glad to help!