VEGAN aubergine parmigiana
2x smoked vegan mozzarella sliced
300g of Vegan Parmesan
500g of spinach
4 litre of fresh tomato sauce ( agija sauce)
Sliced the aubergine and coat in corn or gram flour and fried on 180c till golden or drizzle with agave syrup and roast the aubergine on the fray using the oven at 180c. Set aside to cool down..
In a roasting tin spread a little of tomato sauce over the bottom. Add a layer of aubergine slices and spinach, spread another spoon of tomato sauce and greater vegan cheese on the top. Repeat the process two more times.
Cook for 12-15min on 185c. Served with polenta chips and fresh leaf salad, roasted seeds drizzled with umami dressing and parmesan.
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