Gardein Eggplant Marinara

Gardein and Eggplant Marinara over Brown Rice, with Stir Fry Veggies

Last night, I made this tasty Italian dinner while talking to my lovely friend Sarah. It turned out so well, I’m going to add this to my “regular” dinner meals rotation. I ate it with a side of stir-fried baby bok choy, red peppers, and onions. Next time, I’ll stir-fry kale and garlic instead, which I think would complement the Italian flavors of this dish much better than bok choy.

Gardein and Eggplant Marinara Ingredients:

  • About 2 cups Prepared Brown Rice
  • 8 – 10 Gardein Seven Grain Crispy Tenders
  • 1 large Eggplant
  • 1 cup marinara sauce
  • 1 tbsp. Nutritional Yeast
  • Olive Oil
  • Spices: Garlic, Italian seasoning, Parsley

Directions:
Preheat oven to 430. Slice the eggplant into 1/2 inch thick slices. Lightly brush or spray half of a cookie sheet with olive oil, then place a single layer of the eggplant slices on the oiled part of the sheet and lightly oil the tops of the slices. Sprinkle the slices liberally with garlic powder and Italian seasoning.
Next, place Gardein tenders on the unoiled part of the pan. Bake for 20 – 25 minutes, flipping everything once.
Assemble the final dish by layering the following (from bottom to top of pile):

  1. 1/2 cup brown rice
  2. marinara sauce
  3. 2 – 3 Gardein tenders
  4. 4 slices eggplant
  5. marinara sauce
  6. 1 tsp. nutritional yeast

This recipe yields about 3 to 4 servings. The result is a very easy vegan chicken and eggplant parmesan.  It was a yummy, satisfying meal and the whole process only took about 30 minutes, since I stir-fried the veggies while the Gardein and eggplant were cooking.

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