![]() The panko topping will lose its crunch as soon as this goes in the fridge. Leftovers will still be delicious on day 2, but will eventually get soggy (but still be yummy!). These vegan eggplant lasagna stacks are best eaten right away. (Pro tip: Use larger rounds as the base of each stack and smaller rounds toward the top). Finally, assemble the stacks and bake until the panko is golden, 10 to 15 minutes. Next, make the crunchy topping by combining panko with nutritional yeast, parsley, salt, and oil. How to Make Vegan Eggplant Lasagna Stacks Marinara: Use whichever you like! I recommend Rao’s and sugar-free Barilla.Nutritional Yeast: Gives dairy-free recipes a “cheesy” vibe.Parsley: Don’t feel like buying a fresh bunch? Use 3/4 teaspoon dried oregano or Italian seasoning instead.For a gluten-free version of this dish, use GF panko. Panko: These Japanese breadcrumbs are fluffier and crunchier than American-style, although either type can be used here.Look for it in the refrigerated section, near things like hummus and tofu, or in the international aisle. Miso: Miso lends a “cheesy”, savory taste to the ricotta.You can also use blanched or sliced almonds. Cashews: Raw cashews make the creamiest vegan ricotta.Use globe or striped (aka “graffiti”) eggplants. ![]()
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