Quinoa Eggplant Parm (Vegan)

Layers of eggplant and zucchini in a rich sauce.

Ingredients

 2 cups quinoa
 2 ½ cups water
 ¼ cup finely chopped parsley
 2 medium eggplants (about 12-ounces each)
 2 medium zucchinis (about 7 to 8-ounces each)
 Salt (for veggies)
 4 cups tomato sauce, marinara sauce, or a mix of both
 16-ounces shredded plant cheese (4 cups)
 Cashew Sauce
 Olive oil for pan
Cashew Sauce
 1 ½ cups raw cashews
 ¾ cup water
 ¼ cup coarsely chopped red bell pepper (or jarred roasted red peppers)
 1 coarsely chopped green onion
 1 tablespoon chopped cilantro
 1 clove garlic
 1 teaspoon salt

Instructions

Eggplant Parm
1

Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until all the water is absorbed. Remove from the heat and let sit covered for 10 minutes.

2

Fluff quinoa with a fork. Stir in the chopped parsley and set aside uncovered.

3

Slice the eggplants and zucchinis lengthwise into long thin slices (less than 1/8-inch). Place on a baking sheet/s. (A mandolin is ideal for slicing.)

4

Sprinkle the veggies with salt and set aside on a baking sheet until the excess moisture is released, about 20 minutes. Pat dry when ready to use.

5

Cook the cashew sauce while waiting for the veggies. (See directions below.)

6

Heat a cast iron or heavy-bottomed pan over medium-high heat. Coat the pan with oil and sear the eggplant and zucchini slices until browned on both sides. Set aside for assembly.

7

Preheat the oven to 375⁰ F.

8

Grease a large casserole dish with olive oil. Layer in this order: quinoa on the bottom, a thin layer of tomato or marinara sauce, a layer of sliced eggplant, a layer of cheese, and a layer of zucchini. Repeat layers. Finish with the cashew sauce and sprinkle with the remaining cheese.

9

Bake for 45 minutes or until all the vegetables are soft.

Cashew Sauce
10

Combine all the ingredients in a high-speed blender. Whirl until smooth and well combined. Set aside until ready to assemble.

Notes:
Variation: Omit the zucchini and increase the eggplant to 4 small eggplant, about 10 ounces each.

If nuts are an allergen, omit the cashew sauce and increase the plant cheese and tomato sauce. Or use crumbled tofu. (This has not been tested.)

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

 2 cups quinoa
 2 ½ cups water
 ¼ cup finely chopped parsley
 2 medium eggplants (about 12-ounces each)
 2 medium zucchinis (about 7 to 8-ounces each)
 Salt (for veggies)
 4 cups tomato sauce, marinara sauce, or a mix of both
 16-ounces shredded plant cheese (4 cups)
 Cashew Sauce
 Olive oil for pan
Cashew Sauce
 1 ½ cups raw cashews
 ¾ cup water
 ¼ cup coarsely chopped red bell pepper (or jarred roasted red peppers)
 1 coarsely chopped green onion
 1 tablespoon chopped cilantro
 1 clove garlic
 1 teaspoon salt

Directions

Eggplant Parm
1

Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until all the water is absorbed. Remove from the heat and let sit covered for 10 minutes.

2

Fluff quinoa with a fork. Stir in the chopped parsley and set aside uncovered.

3

Slice the eggplants and zucchinis lengthwise into long thin slices (less than 1/8-inch). Place on a baking sheet/s. (A mandolin is ideal for slicing.)

4

Sprinkle the veggies with salt and set aside on a baking sheet until the excess moisture is released, about 20 minutes. Pat dry when ready to use.

5

Cook the cashew sauce while waiting for the veggies. (See directions below.)

6

Heat a cast iron or heavy-bottomed pan over medium-high heat. Coat the pan with oil and sear the eggplant and zucchini slices until browned on both sides. Set aside for assembly.

7

Preheat the oven to 375⁰ F.

8

Grease a large casserole dish with olive oil. Layer in this order: quinoa on the bottom, a thin layer of tomato or marinara sauce, a layer of sliced eggplant, a layer of cheese, and a layer of zucchini. Repeat layers. Finish with the cashew sauce and sprinkle with the remaining cheese.

9

Bake for 45 minutes or until all the vegetables are soft.

Cashew Sauce
10

Combine all the ingredients in a high-speed blender. Whirl until smooth and well combined. Set aside until ready to assemble.

Notes:
Variation: Omit the zucchini and increase the eggplant to 4 small eggplant, about 10 ounces each.

If nuts are an allergen, omit the cashew sauce and increase the plant cheese and tomato sauce. Or use crumbled tofu. (This has not been tested.)

Quinoa Eggplant Parm (Vegan)