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Eggplant and TVP Lasagna

Eggplant and TVP Lasagna

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ekilu Team

“Do you feel like vegan lasagna? Here’s a delicious version made with eggplant, TVP, and zucchini. And it makes a super healthy meal.”

ingredients

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7

Difficulty

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Easy

Time

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30'

2 servings

Fresh ingredients

eggplant
eggplant

1 unit

onion
onion

1/2 unit

zucchini
zucchini

7 oz

Pantry ingredients

olive oil
olive oil

2 tbsp

salt
salt

1 pinch

tomato puree
tomato puree

4 tbsp

textured soy protein
textured soy protein

7 oz

Instructions

1
Rehydrate the TVP. To do this, soak in a bowl of water for at least 20 minutes, then drain.
2
Wash and cut the eggplant lengthwise into about 1/2-inch-thick slices.
3
Heat some oil in a skillet and lightly fry the eggplant slices on both sides until the flesh softens. This should take about 10 minutes.
4
Heat a little olive oil in a large skillet. Then lightly fry the diced zucchini and minced onion over medium heat for 6–8 minutes, stirring often.
5
Add the TVP to the skillet, season with a pinch of salt, and raise the heat a little. Continue to cook for 5 more minutes.
6
Add the tomato sauce (preferably homemade) to the skillet, stir in, and cook for 5 more minutes.
7
Spread some of this filling over a slice of eggplant and cover with another slice. Spread a little more filling over the top. Repeat the layering process until all the sauce is used up.
8
Feel free to finish by sprinkling a little grated cheese on top and melting under the oven broiler, about 5 minutes. The melted cheese topping absolutely makes this dish.

Tips & Tricks

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Don't forget to add that handful of grated cheese and melt under the oven broiler.

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