5 Vegan Eggplant Recipes Easy for Practice

Today i want to share some recipes. You can read this vegan eggplant recipes to make some delightful food. Enjoy our recipes free.

 

First Vegan Eggplant Recipes:

Eggplant Spread Walnut

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vegan eggplant recipes main seasoning Eggplant Spread Walnut

Makes about 21⁄2 cups

Walnuts and eggplant combine to make a versatile, rich-tasting spread that can be used as a dip, a spread for crackers or bread, or as a flavorful addition to a wrap sandwich.

2 tablespoons olive oil

1 small onion, chopped

1 small eggplant, peeled and cut into 1⁄2-inch dice

2 garlic cloves, chopped

1⁄2 teaspoon salt

1⁄8 teaspoon ground cayenne

1⁄2 cup chopped walnuts

1 tablespoon fresh minced basil

2 tablespoons vegan mayonnaise, homemade  or store-bought

2 tablespoons chopped fresh parsley, for garnish

  1. In a large skillet, heat the oil over medium heat. Add the onion, eggplant, garlic, salt, and cayenne. Cover and cook until soft, about 15 minutes. Stir in the walnuts and basil and set aside to cool.
  2. Transfer the cooled eggplant mixture to a food processor. Add the mayonnaise and process until smooth. Taste, adjusting seasonings if necessary, and then transfer to a medium bowl and garnish with the parsley. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

 

Seccond Vegan Eggplant Recipes:

Eggplant With Pepper Salad

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vegan eggplant recipes main seasoning Eggplant With Pepper Salad

Makes 4 servings

This recipe is inspired by a salad I enjoyed in a Moroccan restaurant. I like to use Japanese or Asian eggplants here because they have fewer seeds and a more delicate flavor than the Western globe eggplants. If Japanese eggplants are unavailable, use 1 medium globe eggplant instead. This salad tastes best when allowed to marinate for a bit.

2 medium Japanese eggplants, cut into 1⁄2-inch dice

2 medium red bell peppers, cut into 1⁄2-inch dice

1⁄4 cup olive oil

2 tablespoons white balsamic vinegar

1 garlic clove, minced

1⁄2 teaspoon sugar

1⁄2 teaspoon salt

1⁄4 teaspoon crushed red pepper

1 small head romaine lettuce, torn into bite-size pieces

1⁄2 cup toasted walnut pieces, for garnish

  1. Preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking pan. Place the eggplants and bell peppers in the prepared pan, and bake until tender, 15 to 20 minutes. Transfer the eggplants and peppers to a large bowl and set aside to cool for 10 minutes.
  2. In a small bowl, combine the oil, vinegar, garlic, sugar, salt, and crushed red pepper. Mix well and pour over the cooled vegetables. Cover and refrigerate for at least 30 minutes.
  3. Spread the romaine on a serving platter. Spoon the eggplant and pepper mixture onto the romaine and top with the remaining marinade. Garnish with walnuts and serve.

 

Third Vegan Eggplant Recipes:

Spicy Eggplant With Tempeh Pasta

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vegan eggplant recipes main seasoning Spicy Eggplant With Tempeh Pasta

Makes 4 servings

Large pasta shells are easier to fill than manicotti, and I think they look adorable nestled on dinner plates in groups of three. For variety, stuff the shells with one of the manicotti stuffings instead, such as the spinach stuffing in the previous vegan eggplant recipes.

8 ounces tempeh

1 medium eggplant

12 large pasta shells

1 garlic clove, mashed

1⁄4 teaspoon ground cayenne

Salt and freshly ground black pepper

Dry unseasoned bread crumbs

3 cups marinara sauce, homemade  or store-bought

1⁄4 cup vegan Parmesan or Parmasio

  1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and set aside to cool.
  2. Preheat the oven to 450°F. Pierce the eggplant with a fork and bake on a lightly oiled baking sheet until soft, about 45 minutes.
  3. While eggplant is baking, cook the pasta shells in a pot of boiling salted water, stirring occasionally, until al dente, about 7 minutes. Drain and run under cold water. Set aside.
  4. Remove the eggplant from oven, halve lengthwise, and drain off any liquid. Reduce the oven temperature to 350°F. Lightly oil a 9 x 13-inch baking pan. In a food processor, process the garlic until finely ground. Add the tempeh and pulse until coarsely ground. Scrape the eggplant pulp from its shell and add to the food processor with the tempeh and garlic. Add the cayenne, season with salt and pepper to taste, and pulse to combine. If the filling is loose, add some bread crumbs.
  5. Spread a layer of the tomato sauce on the bottom the prepared baking dish. Stuff the filling into the shells until well packed.
  6. Arrange shells on top of the sauce and pour the remaining sauce over and around shells. Cover with foil and bake until hot, about 30 minutes. Uncover, sprinkle with the Parmesan, and bake 10 minutes longer. Serve immediately.

 

Fourth Vegan Eggplant Recipes:

Delicious Eggplant With Paprikash

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vegan eggplant recipes main seasoning Delicious Eggplant With Paprikash

Makes 4 servings

The hearty Hungarian paprikash dish is traditionally made with chicken, sour cream, and bacon drippings. In this vegan eggplant recipes version, paprikash goes vegan with meaty chunks of eggplant, vegan sour cream, and a touch of liquid smoke. If eggplant isn’t your thing, you can use tempeh or seitan instead.

2 tablespoons olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

3 tablespoons sweet Hungarian paprika

2 medium eggplants, peeled and cut into 1⁄2-inch dice

1 medium green bell pepper, chopped

1 (14.5-ounce) can diced tomatoes, undrained

1 cup vegetable broth, homemade  or store-bought

1⁄2 teaspoon salt

1⁄2 cup vegan sour cream, homemade  or store-bought

1⁄2 teaspoon liquid smoke

  1. In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 8 minutes. Add the garlic and paprika. Cook, stirring, for 1 minute.
  2. Add the eggplants, bell pepper, tomatoes, broth, and salt. Cover and simmer until the eggplant is tender, 20 to 30 minutes.
  3. Stir in the sour cream and liquid smoke and cook until the sauce is blended and heated through, about 1 minute. Taste, adjusting seasonings if necessary, and serve immediately.

 

Fifth Vegan Eggplant Recipes:

Pomegranate Eggplant Walnut Sauce

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vegan eggplant recipes main seasoning Pomegranate Eggplant Walnut Sauce

Makes 4 servings

This vegan eggplant recipes was inspired by fesanjun, a Middle Eastern dish usually made with chicken. If pomegranate molasses is unavailable, make your own see recipe for Pomegranate Molasses. Serve over basmati rice.

1 large or 2 small eggplants

2 tablespoons olive oil

Salt and freshly ground black pepper

1 medium yellow onion, finely chopped

¾ cup ground walnut pieces

1 cup vegetable broth, homemade  or store-bought

1⁄3 cup pomegranate molasses

1 tablespoon sugar

1 tablespoon fresh lemon juice

1⁄4 teaspoon ground cinnamon

1 tablespoon chopped fresh parsley, for garnish

  1. Preheat the oven to 250°F. Peel the eggplants, halve lengthwise, and cut crosswise into 1⁄2-inch-thick slices. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the eggplant slices in a single layer, in batches if necessary, and cook until tender and browned on both sides, about 5 minutes per side. Season with salt and pepper to taste. Transfer the eggplant to a heatproof platter and keep warm in the oven.
  2. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Stir in the walnuts and broth. Stir in the pomegranate molasses, sugar, lemon juice, cinnamon, and salt and pepper to taste. Bring to a boil, then reduce heat to low, and simmer, uncovered, until the sauce is slightly thickened, about 20 minutes.
  3. Spoon the sauce over the eggplant and sprinkle with parsley. Serve immediately.

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