Vegan WFPB Veggie Marinara over Steamed Potatoes (or Rice)

I owe this recipe to my son and his wife.  They were here recently and made a fantastic spaghetti dinner for us for New Year's Eve.  I took what I learned from watching them prepare that meal and made a few tweaks.  Hope you like!

Ingredients:
  • 1 eggplant
  • 1 onion, chopped
  • 2 zucchini, large chops
  • 2 cloves garlic, minced
  • 1 jar no-oil and no-sugar marinara sauce (DeLallo makes one) or you can make your own sauce from tomato paste, water, and spices.
  • Potatoes, peeled and quartered (or cooked rice)
  • Mushroom powder (optional)
I start by making fork holes in the eggplant and roasting it in the (toaster) oven on 400 for 40-60 minutes, turning it once in while.


Then I get the potatoes started.  I have two instant pots, the 8 quart and the 5 quart.  For steamed potatoes or rice, I usually use the smaller pot.  Put 1 cup of water in it, some salt, a steamer basker, then quartered potatoes (I like mine peeled... and I usually use Russett, but I don't think it matters).  16 mins of pressure cook then they usually sit there in NPR status until the rest of the meal is ready (10-20 mins).


Then on the stovetop I saute the onions in some water or veggie broth for a few minutes, add the garlic, stir, then add the zucchini and cook for a few more minutes.  Then I put the marinara sauce in.  If I'm making my own from tomato paste and water, then I'll add some oregano, basil, and Italian seasoning to the onion/garlic mix before adding in the tomato sauce.

At some point (before or after the tomato sauce, it doesn't matter), I'll scoop out the innards of the roasted eggplant and add it to the pot.  The eggplant should be roasted to the point of being very soft.


Sometimes I like to throw in some Kalamata olives and/or sprinkle mushroom powder (see below) over everything.

Next time I'll serve it over rice.



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