Vegan Eggplant Parmesan

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: Chunky Red Sauce:

1 tsp oil or 2 tbsp broth

2 cloves of garlic, finely chopped

¼ cup ( 40 g) onion

15 oz ( 425.24 g) diced tomatoes

2 tbsp tomato paste

1 tsp italian herbs oregano, thyme, rosemary, marjoram, basil

2 tbsp chopped fresh basil

¼ tsp black pepper

a good dash of red pepper flakes

½ tsp or more sugar/sweetener

½ tsp salt

subheading: Mozzarella cream:

½ cup ( 64.5 g) cashews

1 cup ( 236.59 ml) water

2 tsp flour

½ tsp garlic powder

¾ tsp salt

1 tsp lemon juice

¼ tsp onion powder

½ tsp miso

subheading: Eggplant Parmesan:

1 large longish eggplant ,slice into ⅛ to ¼ inch slices

1 tsp salt

subheading: Breading:

1 cup vegan breadcrumbs

1 tbsp nutritional yeast

1 tsp dried oregano

1 tsp dried basil

¼ tsp salt

½ cup ( 118.29 ml) milk

½ tsp cornstarch

¼ tsp garlic

⅓ cup ( 41.67 g) flour

subheading: To Serve:

8 oz spaghetti , use gluten-free spaghetti or spaghetti squash to make gf

fresh basil and pepper flakes for garnish

Directions at veganricha.com

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