Baked Veggie "Parm"
Inspired by the traditional ratatouille recipe, our take includes mushrooms, ground red lentils, and has no oil. This hearty dish is perfect as a whole food plant-based meal, or can be adapted by adding a meat substitute. I added Hot Italian Beyond Beef Sausage in this recipe since my kids like it, but you can easily swap for another plant-based protein or even omit all together.
Serving Size: 6-8 Prep Time: 25 minutes Cook Time: 20 minutes
💚VEGAN 💚GLUTEN FREE 💚OIL-FREE
- 2(15 oz) cans of fire-roasted tomatoes
- 1/4 c low-sodium vegetable broth
- 4-6 garlic cloves, minced
- 8 oz of baby bella mushrooms, sliced
- 1/2- 1 c ground lentil splits (see tips below)
- 2 c spinach
- 2 small yellow squash, sliced
- 2 small courgette/zucchini, sliced
- 1 eggplant, sliced
- 1/2 tsp crushed red pepper
- 1/2 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 1/2 tsp onion, to taste
- 1/2 tsp garlic, to taste
- 1/4 c. nutritional yeast+2 TB nutritional yeast
- 1/2-1 lb of italian meat substitute sausage (optional). I used Beyond Beef Hot Italian air fried and drained.
- 1/4 cup of panko or bread crumbs (optional)
- Preheat oven to 425 degrees
- In large saucepan, pour vegetable broth and add in garlic cloves. Cook 5 min on medium heat (reduce heat if veggie broth is drying up as you don't want garlic to burn)
- Add in fire roasted tomatoes, lentil splits, spices, 2 TB of nutritional yeast and cooked meat substitute. Add in spinach, reduce heat and simmer on low, stirring as needed.
- While the sauce is simmering, lay sliced eggplant on parchment lined baking dish (don't overlap) and bake for 15 minutes.
- In a 9x13 dish, layer the sauce, eggplant, squash, and zucchini, sprinkling nutritional yeast within the layering process.
- Top with remaining nutritional yeast and panko/bread crumbs
- Bake uncovered for 20 minutes
- Serve immediately. Refrigerate any leftovers or freeze 1-2 months in air tight container.
- Lentil splits were washed, fully dried and ground in my Vitmaix blender. I keep these on hand in a container to add protein to meals, but if you do not have splits or a way or grinding, ok to omit.
- Baking for only 20 minutes gives the squash the perfect texture, so don't overbake otherwise the texture might be more mushy.
- Omit salt to make low sodium - just season well with other spices.
- Meat substitute is always optional - we like beyond beef ground meat, TVP or beyond beef link “sausage” .
NOTE: If you still incorporate meat and/or dairy in your plant-based lifestyle, a option to add more protein is cooking sliced sausage. I am vegan, and prefer to air fry to drain out excess oil even with my veggie links - then I add to simmering sauce. If vegetarian, feel free to also sub the nutritional yeast with shredded mozzarella.