Serve this Oil-Free Creamy Vegan Tomato & Eggplant Bake with a green salad on the side, or precede it with delicious whole grains or lentils for a complete plant-based meal.
This delicious Eggplant bake is oil-free, gluten-free, vegan, dairy-free, and suitable for a whole food plant-based diet. You really don’t need oil to make things delicious. The creaminess comes from the cashews here. They are my absolute favorite nut to use in vegan cooking.
You can make cheeses out of cashews, desserts, salads, sweet crunch bars, and so much more!
I try to eat wfpb as much as possible. Personally, it’s the healthiest diet you can have. But sometimes it’s hard when there are so many yummy vegan foods you can eat! But dishes like this eggplant bake makes wfpb diet so much more enjoyable and delicious!
Creamy Vegan Eggplant Bake Everyone will Love:
– So Simple
– Only a handful of Ingredients
– Easy to Make
You can also be creative and use zucchini instead, two 50/50 zucchinis and eggplants. It’s up to you!
I like serving this eggplant bake with my WFPB Lentil Meatloaf or even pack it with me to take for lunch at work.
It’s a very versatile dish, you can pair it with pretty much anything you fancy!
Anyway! Do let me know how you found these Oil-Free Creamy Vegan Tomato & Eggplant Bake if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Oil-Free Creamy Vegan Tomato & Eggplant Bake
- 2 large eggplants
- 1 bunch of basil
- a few sprigs of thyme picked from the stems or 1 tbsp of dried thyme
- 2 handfuls of flaked almonds to top optional
- 2 tbsp of nutritional yeast flakes
- The sauce:
- 2 x cans 16oz each/or 400g of chopped tomatoes
- 1/2 cup/75g of cashew nuts
- 3 cloves of garlic peeled & crushed
- 2 bay leaves
- pinch of sugar
- 1/2 tsp of salt
- 1/4 tsp of peppe
- Preheat the oven to 350F/180C/Fan 160/ Fas 4.
- Cut the eggplants lengthways into 5cm thick slices. Sprinkle some salt and pepper and bake them in the oven for about 15 minutes, alternatively, you can grill them. We do not want them cooked, as we will bake them again later.
- Meanwhile, to make the sauce, put the chopped tomato cans into a saucepan. If you are using plum tomatoes, try to crush them up. Add the garlic, salt, pepper, bay leaves, cashews, and sugar. Bring to a boil, add 50ml of water, and reduce the heat to low. Stir occasionally. You want the tomato sauce cooking for at least 10 minutes.
- Remove the bay leaves. Transfer the tomato sauce into a blender and blitz until smooth.
- Using an oven dish ( with about 2l capacity ) layer eggplant slices, followed by the sauce, then top with the basil and thyme, then repeat with the remaining eggplant slices and tomato sauce. Finishing with the sauce.
- Sprinkle the nuts if using, and the nutritional yeast.
- Bake in the oven for about 35 minutes. Enjoy!
It can be frozen for up to a month too.
You can pre-cook the sauce ahead, simply warm it up before using.
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