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Eggplant Bake


This recipe was adapted from a recipe for a totally vegan eggplant parmesan. I’ve never seen the appeal of eggplant parmesan, typically slices of fried and greasy eggplant. So I think of this as a really delicious creamy (but vegan!) eggplant casserole.


  • 1 large eggplant
  • about 1 1/2 cups of your favorite tomato sauce
  • tofu & cashew sauce:
  • 1/2 cup firm silken tofu
  • 1/2 cup soy milk
  • 1 1/2 tbsp nutritional yeast
  • 1/2 cup vegetable stock
  • 1 tbsp cashews
  • 2 tbsp arrowroot powder (or cornstarch)
  • pinch salt and pepper
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