Veggie Parmesan

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Oh my, this is delicious and “cheesy”! Note: Nutritional yeast is not Baker’s yeast – it is usually found in the health food or supplement aisle and is a great source of B vitamins, including B12. It gives the recipe a nutty/cheesy taste.

Ingredients

1 large eggplant, sliced in circles

1 zucchini, sliced in circles

1 26 oz jar of spaghetti sauce

1 5 oz bag baby spinach

4 garlic cloves, minced

1 15 oz can diced tomatoes, drained

1 bunch of fresh oregano or basil

1 cup of nutritional yeast

1 cup of bread crumbs or panko Japanese style bread crumbs

1 8 oz pkg mushrooms, sliced

1 12 oz pkg silken tofu, firm

Salt & pepper to taste

Bread to serve with it

Preparation

Preheat oven to 350 degrees.

In a bowl, mix tofu, garlic and 1/2 cup of the nutritional yeast until smooth.

Layer as follows in a large casserole dish:
1/3 of the spaghetti sauce
All eggplant slices
1/2 of the tofu mixture (spread well)
All of the zucchini slices
1/3 of the spaghetti sauce
All of the sliced mushrooms
1/2 of the tofu mixture
All of the diced tomatoes
All of the spinach
1/3 of spaghetti sauce

Spread remaining 1/2 cup of nutritional yeast over top

Cover with 1 cup bread crumbs and top with oregano or basil.

Bake for about 40 minutes, until sauce is bubbling and veggies are soft. Or, if using a Salad Master electric oil-core skillet, heat to 325 degrees. When the vapo-valve clicks, turn it down to 180 degrees and cook for 20 minutes.

Recipe by
Katherine Lawrence