Vegan Eggplant Spinach Stacks & Cashew Cheese Sauce
The best Vegan eggplant with spinach stacks! Even your pickiest of eaters will like this dish!
Servings Prep Time
2 20minutes
Cook Time
30minutes
Servings Prep Time
2 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Start by preheating the oven to 375F. Line a 9×13 baking pan with parchment paper.
  2. Using a spoon, scoop enough tomato sauce to cover the bottom of the pan where your stacks will be.
  3. Arrange frozen eggplant cutlets on top of the sauce, then add more sauce, some garlic, a few spinach leaves, then some of the vegan mozzarella.
  4. Repeat the layer with eggplant cutlets, sauce, garlic, this time fresh basil then more sauce & divide the rest of the vegan mozzarella on the tops of each stack and drizzle with a little bit of the cashew cheese sauce.
  5. Add the baking dish to the oven and bake for 30 minutes.
  6. Remove from the dish from the oven and immediately top with more vegan cashew cheese sauce. Garnish the tops with dried oregano. Plate & serve!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!