Veggie Parmesan

Veggie Parmesan
Vegan; Makes about 12 one-cup servings

This recipe is loaded with a variety of delicious vegetables, interesting textures, and strong flavors—perfect for a memorable meal like this.

In honor of Valentine's Day this Monday, this may just be that special dish one was looking for! Happy Valentine's Day from my family to yours!

1 12.3-ounce package firm silken tofu
1 cup bread crumbs or panko Japanese-style bread crumbs
3 cups fresh baby spinach
1 12-ounce can diced tomatoes, drained
1 8-ounce package sliced mushrooms
1 zucchini, sliced in circles
1 large eggplant, sliced in circles
1 26-ounce jar spaghetti sauce
1 cup nutritional yeast, divided
4 garlic cloves, minced
1/4 cup thinly sliced fresh basil

Preheat oven to 350 F.

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

2. 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 zucchini slices
1/3 of the spaghetti sauce
all sliced mushrooms
1/2 of the tofu mixture
all diced tomatoes
all spinach
1/3 of the spaghetti sauce

Spread remaining 1/2 cup nutritional yeast over top. Cover with bread crumbs and basil.

3. Bake for about 40 minutes, until sauce is bubbling and veggies are soft.

Serve with warm, soy-buttered bread!

Per 1-cup serving: calories: 192; fat: 4.3 g; saturated fat: 0.7 g; calories from fat: 19.5%; cholesterol: 0 mg; protein: 11.5 g; carbohydrates: 31.4 g; sugar: 10.1 g; fiber: 6.5 g; sodium: 426 mg; calcium: 76 mg; iron: 2.9 mg; vitamin C: 10.7 mg; beta-carotene: 704 mcg; vitamin E: 1.9 mg

Recipe from Isis Israel, at Saladmaster

Found: The Cancer Project and PCRM.com

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