Vegan Eggplant Parmesan Pasta Recipe

Looking for an easy Vegan Eggplant Parmesan Pasta recipe? Learn how to make Vegan Eggplant Parmesan Pasta using healthy ingredients.


Submitted by jl9802

Makes 4 servings



A tasty, very low calorie dish. I'm not even vegan and I love it!

Recipe Ingredients for Vegan Eggplant Parmesan Pasta

16 oz whole wheat spaghetti
1 cup tomato sauce
1 lb tofu
2 cups unsweetened soymilk
2 tbsp olive oil
8 spears asparagus
1 cup mushrooms
1 onion
3 cloves garlic
1 eggplant

Recipe Directions for Vegan Eggplant Parmesan Pasta

Slice eggplant into 1/2 inch discs. Brush lightly with olive oil, sprinkle with salt and pepper to taste, and broil for about 1-2 minutes each side. Meanwhile, sautee onion, garlic, and mushrooms in olive oil. You can also add a dash of balsalmic vinegar and reduce once the veggies have cooked. In blender, combine package of silken tofu, drained, with unsweetened soymilk. Blend until completely smooth. Add to cooked mushroom mix. Cook to heat and reduce slightly. To serve, plate pasta and eggplant and top with both tomato and "cream" sauces. Enjoy!
Categories

Main Dish

Nutrition Facts
Serving Size 624.5g
Amount Per Serving
Calories
390
Calories from Fat
131
% Daily Value*
Total Fat
14.5g
22%
Saturated Fat
2.3g
11%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
386mg
16%
Potassium
1036mg
30%
Total Carbohydrates
49.5g
16%
Dietary Fiber
13.1g
52%
Sugars
9.7g
Protein
22.8g
Vitamin A 17% Vitamin C 21%
Calcium 44% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in calcium
  • High in dietary fiber
  • Very high in manganese
  • High in selenium
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