Discover Top Posts Tagged with #meatlessmonday

Crispy stuffed egg rolls packed with savory beef and paired with seasoned fries

Tempeh bolognese

Spinach Cheese Stuffed Portobello Mushrooms - Easy Recipe

Crispy Baked Eggplant Parmesan

Crispy Baked Eggplant Parmesan 🍆🧀🍝

The ultimate vegetarian comfort food is HERE. No frying needed! This method gets the eggplant perfectly crispy in the oven before layering it with all that sauce and cheese. It’s seriously so good and will absolutely feed your soul.

Pro tip: DON’T skip salting the eggplant! It makes all the difference. What’s your favorite comfort food?

Servings: 6 Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Difficulty: 🧁🧁 (Moderate - due to the breading process, but very achievable)

Estimated Calories: ~480-550 per serving

Ingredients

For the Eggplant:

2 large eggplants (about 2-2.5 lbs total), sliced into ¼-inch rounds

1 tbsp kosher salt

2 cups Italian-style breadcrumbs

1 cup grated Parmesan cheese, divided

1 cup all-purpose flour

3 large eggs, beaten

Olive oil or avocado oil spray

For the Assembly:

2 cups (16 oz) marinara sauce (homemade or a good-quality jarred)

16 oz (1 lb) low-moisture mozzarella cheese, shredded

½ cup fresh basil leaves, chopped, plus more for garnish

1 tsp dried oregano

Salt and black pepper to taste

How to Prepare

1. Sweat the Eggplant (CRUCIAL STEP!): Arrange the eggplant slices in a single layer on baking sheets lined with paper towels. Sprinkle both sides generously with kosher salt. Let them sit for at least 30 minutes. This draws out excess moisture, preventing a soggy final dish. After 30 minutes, thoroughly pat each slice dry with paper towels.

2. Preheat and Prep: Preheat your oven to 425°F (220°C). Place two wire racks over two baking sheets and spray them with oil. This setup allows for maximum crispiness.

3. Set Up Your Breading Station: Get three shallow bowls. In the first, place the flour. In the second, beat the eggs. In the third, mix the breadcrumbs with ½ cup of the grated Parmesan cheese.

4. Bread the Eggplant: Dredge each dried eggplant slice in the flour, shaking off any excess. Then dip it in the beaten egg, allowing the excess to drip off. Finally, press it firmly into the breadcrumb mixture, ensuring it's fully coated. Place the breaded slices on the prepared wire racks.

5. Bake Until Crispy: Spray the tops of the breaded eggplant generously with oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

6. Lower Oven Temp and Assemble: Reduce the oven temperature to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Add a single layer of baked eggplant slices. Spoon more sauce over them, then sprinkle with a layer of shredded mozzarella and a pinch of dried oregano. Repeat the layers (eggplant, sauce, cheese, oregano) until all ingredients are used up, finishing with a generous layer of cheese. Top with the remaining ½ cup of Parmesan.

7. Bake to Bubbly Perfection: Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted, bubbly, and lightly spotted with gold. If you want a deeper color, you can broil for the last 1-2 minutes (watch closely!).

8. Rest and Serve: Let the Eggplant Parmesan rest for 10 minutes before serving. This allows the layers to set, making it much easier to slice. Garnish with fresh basil leaves. Serve alone or over pasta.

The Best Vegetarian Caesar Salad - Easy Recipe

10 High-Fiber Recipes for Any Night of the Week

10 High-Fiber Recipes for Healthy and Easy Weeknight Meals

10 High-Fiber Recipes for Any Night of the Week, Fibre is an important part of a healthy diet. It helps keep your digestion running smoothly, supports a healthy weight, and can reduce the risk of diabetes, according to the Mayo Clinic. But what are some good high-fiber meals? We’ve compiled a list of tasty recipes with at least 8 grams of fibre per serving to help you eat well and meet your nutrition goals. Healthy eating doesn’t have to mean giving up on flavour!

Most adults don’t get enough fibre — women need about 25 grams a day, and men need around 30 grams, according to the 2020-2025 Dietary Guidelines for Americans. To reach these goals, add more fruits, vegetables, and whole grains to your meals. Just remember to increase your fibre intake gradually to avoid any stomach discomfort.

Not sure where to start? Try adding beans to your grain bowls, using hummus or guacamole instead of mayo, or packing extra crunchy veggies into a stir-fry. Soups and salads filled with vegetables are also great options. And don’t forget to start your day with a high-fibre breakfast to set the tone for the rest of the day!

This Awesome Aubergine Bake is a gluten-free and vegan dish that's bursting with flavor. Layers of tender aubergine slices are smothered in a rich tomato sauce, topped with dairy-free cheese, and baked to perfection. It's a satisfying and wholesome meal that's ready in just 30 minutes!

Ingredients: 2 large aubergines, sliced lengthwise. 2 cups tomato sauce. 1 cup dairy-free cheese, shredded. 1/4 cup fresh basil leaves, chopped. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for greasing.

Instructions: Preheat the oven to 200C 400F. Grease a baking dish with olive oil. Place the sliced aubergines in a single layer in the baking dish. In a small bowl, mix together the tomato sauce, minced garlic, chopped basil, salt, and pepper. Spread the tomato mixture over the aubergines. Sprinkle the dairy-free cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

gurat iinstitute

#meatlessmonday #vegandinner #veganfood

With protein-rich white beans and fragrant spices, this One-Pot Vegan White Bean Shakshuka is a tasty take on the traditional dish. It's simple to make and great for dinner or brunch.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 tsp ground cumin. 1 tsp smoked paprika. 1/4 tsp cayenne pepper. 1 can 14 oz diced tomatoes. 1 can 14 oz white beans, drained and rinsed. Salt and pepper, to taste. Fresh parsley, for garnish. Crusty bread or pita, for serving.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the onion and cook it for about 5 minutes, until it turns clear. Bell pepper, cumin, smoked paprika, and cayenne pepper should all be mixed in. Go on and cook for two more minutes. To the pan, add white beans and diced tomatoes. Add pepper and salt. Let it cook on low heat for 10 to 15 minutes, or until it gets a little thicker. Add fresh parsley on top, and serve hot with pita or crusty bread.