Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
naturallyspun, 04/14/08
Eggplant MedleyIngredients (use vegan versions): 6 tablespoons vegan margarine
3 cloves of garlic, sliced
1 medium white onion, chunked
1/2 medium bell pepper, chunked
1/2 large portabella mushroom, chunked
1 roll vegan sausage (Gimme Lean)
1 teaspoon marjoram
1/2 teaspoon parsley
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon oregano
4 ounces of fresh spinach
4 tomatillas, chunked
1 15oz can garbanzo beans, drained
1 package silken firm tofu
1 med-large eggplant, sliced
2 yellow squash, sliced
5 tablespoons of yeast flakes
1 cup sliced almonds
1 cup of crushed crackers
1/4 cup vegan bacon bits (Baco’s)
Directions:Preheat oven to 375 degrees. Heat skillet on medium and add 2 tablespoons vegan margarine once skillet is hot. Add garlic and onion stir until onion is mostly clear. Then add bell pepper, and mushroom and cook until mushroom softens. Then add the Gimme Lean breaking apart with spatula. Cook approximately 4 minutes stirring constantly. Add all spices, spinach and tomatillas and cook another 3-4 minutes. Stir in garbanzo beans and silken tofu until tofu is broken into very small pieces. Turn off heat.
In a 9x13 baking dish place 2 tablespoons of vegan margarine along with sliced eggplant, and squash into baking dish and sprinkle with 2 tablespoons of yeast flakes. Then cover with sausage mixture. Cover with aluminum foil and bake for 35 minutes. Remove from oven and top with almonds, the remaining yeast flakes, crushed crackers, Baco's, and the remaining 2 tablespoons of margarine. Bake an additional 10-15 minutes or until the cracker crumbs start to turn golden. Remove from oven and enjoy with family and friends!
Serve with fresh sliced tomatoes, avocados, or even a vegan tomato soup....the possibilities are endless.
Cut recipe in 1/2 or in 1/4 for smaller servings
Serves: 8+
Preparation time: 30 minutes
