We recently made these for the first time and brought them to a football party … one where most everything else was the typical spread: chicken wings, nachos, salami, etc. And guess what? Everyone loved them! Yes, even the kids! And they’re not only really good, they’re also super good for you. So in honor of college football getting back into full swing, why not try making these instead of the “typical spread.” The over under is solid on this one : ) Enjoy!
Eggplant Vegan Pizza Rounds
PREP TIME: 20 minutes | COOK: Oven 350 degrees, around 1 hour total
- 1-2 eggplants
- Tomato paste OR your fav tomato sauce
- Olives, black or green, sliced
- Red pepper, chopped
- Artichoke hearts, chopped
- Roasted garlic
- Fresh basil for garnish
- French bread (optional)
- Olive oil (optional)
- Mozzarella IF YOU MUST (see note below)
- Cashew “Parmesan” for serving
Slice eggplant into rounds, or lengthwise. I like the slices pretty thin, about ½ an inch. Bake for 30 minutes on a lined baking sheet, flipping once. Remove from the oven and spread a thin layer of tomato paste or sauce on each one, then top with your favorite veggies. Bake for an additional 20 minutes. Sprinkle with cashew “Parmesan.” Serve as is or with french bread and a little olive oil for drizzling.
Now, about the mozzarella … if your goal is to get kids (or anyone not likely to be thrilled about eating eggplant) to like these, you might need to add a little mozzarella. And that’s fine. Because again, a plant-based diet is a little different for everyone. Just remember a little cheese goes a long way so don’t overdo it.
To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com | Press@Gastro-Licious.com
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