35+ Easy & Tasty Sunday Vegan Eggplant Recipes to Delight

Eggplant is a versatile and flavorful vegetable that can be used in countless ways, making it a perfect choice for a plant-based Sunday feast.

Whether you’re craving something hearty and comforting or light and fresh, eggplant can easily take center stage in vegan dishes.

Packed with nutrients, fiber, and antioxidants, eggplant is not only a delicious option for Sunday meals but also a nutritious one.

From smoky eggplant tacos to creamy eggplant Parmesan, there’s an abundance of creative, satisfying vegan recipes to choose from.

In this blog post, we’ve gathered 35+ mouthwatering Sunday Vegan Eggplant Recipes that will satisfy your taste buds and keep you coming back for more.

These recipes are perfect for lazy Sundays, family gatherings, or any time you want a flavorful, plant-based dish that’s easy to prepare and packed with flavor.

Get ready to explore the endless possibilities of cooking with eggplant in vegan-friendly ways!

35+ Easy & Tasty Sunday Vegan Eggplant Recipes to Delight

Eggplant is a powerhouse ingredient that can transform any Sunday meal into a delightful and satisfying experience.

From casseroles and curries to dips and tacos, the recipes we’ve shared will not only impress your taste buds but also nourish your body with wholesome, plant-based ingredients.

Whether you’re a longtime fan of eggplant or new to cooking with it, these 35+ vegan recipes offer something for everyone.

So, next Sunday, dive into the wonderful world of eggplant with these innovative and delicious vegan dishes.

Spicy Vegan Eggplant Stir-Fry

This Spicy Vegan Eggplant Stir-Fry is a vibrant dish packed with bold flavors and a touch of heat. Perfect for a cozy Sunday dinner, it combines tender eggplant, fresh veggies, and an irresistible soy-chili glaze. The dish is quick to prepare, making it ideal for busy weekends while still delivering restaurant-quality taste.

Ingredients

• 2 medium eggplants, cut into bite-sized cubes
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 1/4 cup soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp chili paste or sriracha
• 1 tbsp maple syrup
• 1 tsp cornstarch (optional, for thickening)
• 2 tbsp chopped green onions (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sauté until fragrant (about 1 minute).
3. Toss in the eggplant and stir-fry for 5-7 minutes until softened.
4. Add red bell peppers and broccoli; cook for another 3-4 minutes.
5. In a small bowl, mix soy sauce, rice vinegar, chili paste, maple syrup, and cornstarch. Pour the sauce over the vegetables.
6. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.
7. Garnish with green onions and sesame seeds. Serve hot over steamed rice or noodles.

This spicy stir-fry is a harmonious blend of spice and sweetness, sure to please any palate. Serve it as a main course or a hearty side dish. The leftovers taste even better the next day, making it a win-win for Sunday meal prep.

Creamy Vegan Eggplant Pasta Bake

Rich, creamy, and utterly comforting, this Creamy Vegan Eggplant Pasta Bake transforms simple ingredients into a Sunday feast. The roasted eggplant melds seamlessly with a luscious cashew cream sauce, layered with pasta and baked to perfection. It’s a satisfying dish that brings everyone together around the table.

Ingredients

• 2 medium eggplants, sliced into rounds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz penne or rigatoni pasta (gluten-free optional)
• 1 cup raw cashews (soaked for 2 hours)
• 1 1/2 cups plant-based milk (unsweetened)
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 cup vegan mozzarella or parmesan cheese (optional)
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes until golden and tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a blender, combine soaked cashews, plant-based milk, nutritional yeast, garlic powder, onion powder, and smoked paprika. Blend until smooth.
5. In a baking dish, layer cooked pasta, roasted eggplant, and cashew cream. Repeat layers and top with vegan cheese if desired.
6. Bake for 15 minutes, then broil for 2-3 minutes until the top is golden and bubbly.
7. Garnish with fresh basil before serving.

This pasta bake is the epitome of comfort food with a vegan twist. Its creamy texture and savory flavor make it perfect for Sundays when you want to indulge in a hearty meal. Pair it with a simple salad for a complete dinner experience.

Grilled Eggplant and Chickpea Salad

Elevate your Sunday with this Grilled Eggplant and Chickpea Salad, a light yet satisfying dish that combines smoky grilled eggplant with the protein power of chickpeas. Tossed in a zesty lemon-tahini dressing, this salad is as nutritious as it is delicious. It’s a perfect choice for those looking to enjoy a healthier Sunday meal.

Ingredients

• 2 large eggplants, sliced lengthwise
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 3 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp maple syrup
• 2 tbsp chopped parsley

Instructions

1. Preheat a grill or grill pan to medium-high heat. Brush eggplant slices with olive oil and sprinkle with cumin, salt, and pepper.
2. Grill eggplant for 3-4 minutes on each side until tender and slightly charred. Set aside.
3. In a large bowl, combine chickpeas, cherry tomatoes, and red onion.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and 2 tbsp water to form a dressing. Adjust seasoning as needed.
5. Chop grilled eggplant into bite-sized pieces and add to the bowl. Drizzle with dressing and toss gently.
6. Garnish with chopped parsley and serve at room temperature or chilled.

This grilled eggplant salad is a refreshing and wholesome way to enjoy a Sunday meal. Packed with plant-based goodness, it’s light yet filling, making it perfect for brunch or dinner. Pair with crusty bread or enjoy as is for a guilt-free treat.

Roasted Eggplant and Lentil Stew

Warm, hearty, and full of flavor, this Roasted Eggplant and Lentil Stew is the perfect dish to cozy up with on a Sunday. Slow-cooked lentils pair beautifully with smoky roasted eggplant, tomatoes, and a medley of spices. It’s a meal that nourishes the soul while being completely plant-based and gluten-free.

Ingredients

• 2 medium eggplants, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup dried lentils (green or brown), rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 2 cups fresh spinach or kale
• Fresh parsley or cilantro for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss eggplant cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant.
3. Add lentils, diced tomatoes, vegetable broth, turmeric, and cinnamon. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Stir in roasted eggplant and fresh spinach. Cook for an additional 5 minutes until the greens are wilted.
5. Serve hot, garnished with fresh parsley or cilantro.

This stew is a delicious way to warm up on a Sunday evening. The smoky flavor of the roasted eggplant and the hearty lentils create a satisfying meal that’s perfect for pairing with crusty bread or served as a standalone dish.

Vegan Eggplant Parmesan

This Vegan Eggplant Parmesan is a plant-based take on the classic Italian favorite. Layers of crispy baked eggplant, rich marinara sauce, and a creamy vegan cheese topping make this a show-stopping Sunday dinner. It’s indulgent yet guilt-free and guaranteed to please the whole family.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup breadcrumbs (gluten-free optional)
• 1/2 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup plant-based milk
• 2 cups marinara sauce
• 1 cup vegan mozzarella or cashew cream
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In one bowl, combine breadcrumbs, almond flour, garlic powder, and oregano. In another, pour the plant-based milk.
3. Dip each eggplant slice into the milk, then coat in the breadcrumb mixture. Arrange slices on the baking sheet.
4. Bake for 25 minutes, flipping halfway, until golden and crispy.
5. In a baking dish, layer marinara sauce, eggplant slices, and vegan cheese. Repeat layers, finishing with sauce and cheese on top.
6. Bake for 20 minutes, then broil for 2-3 minutes until bubbly.
7. Garnish with fresh basil and serve hot.

This dish transforms eggplant into a rich, cheesy delight without any animal products. Perfect for a leisurely Sunday, it pairs wonderfully with a fresh salad or garlic bread for a complete Italian-inspired meal.

Vegan Miso-Glazed Eggplant

Take your Sunday dinner to the next level with this Vegan Miso-Glazed Eggplant. Inspired by Japanese flavors, this dish features tender roasted eggplant coated in a sweet and savory miso glaze. It’s a simple yet elegant dish that pairs beautifully with steamed rice and fresh veggies.

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp sesame oil
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce (low sodium)
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• Sesame seeds and green onions for garnish

Instructions

1. Preheat oven to 400°F (200°C). Score the cut sides of the eggplant halves with a crisscross pattern.
2. Brush the eggplant with sesame oil and place cut side up on a baking sheet. Roast for 20-25 minutes until tender.
3. In a small bowl, whisk together miso paste, mirin, soy sauce, maple syrup, and rice vinegar.
4. Remove eggplant from the oven and brush generously with the miso glaze. Return to the oven and broil for 3-4 minutes until caramelized.
5. Garnish with sesame seeds and green onions. Serve hot over rice or noodles.

This miso-glazed eggplant is a delightful fusion of umami-rich flavors and silky textures. Its simplicity makes it perfect for a quick Sunday dinner, while its elegance makes it a standout dish for entertaining guests.

Vegan Eggplant Tacos with Avocado Salsa

These Vegan Eggplant Tacos with Avocado Salsa are a delicious and refreshing twist on traditional tacos. Roasted eggplant is seasoned with a mix of spices, giving it a smoky and savory flavor that pairs perfectly with a creamy avocado salsa. These tacos are light yet satisfying, making them an ideal choice for a vibrant and fun Sunday meal.

Ingredients

• 2 medium eggplants, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas (or gluten-free if preferred)
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Hot sauce or salsa (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss the diced eggplant with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
2. Spread the eggplant on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
3. While the eggplant roasts, prepare the avocado salsa: In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a scoop of roasted eggplant onto each tortilla, followed by a generous portion of avocado salsa. Top with hot sauce or salsa if desired.
6. Serve immediately with extra lime wedges.

These vegan eggplant tacos are packed with bold flavors and fresh ingredients, making them an ideal choice for a lively Sunday meal. The creamy avocado salsa complements the roasted eggplant, creating a taco that’s both healthy and satisfying. Serve them as a main dish or alongside a salad for a complete meal.

Vegan Eggplant and Mushroom Risotto

This Vegan Eggplant and Mushroom Risotto brings together the earthiness of mushrooms and the rich texture of roasted eggplant, combined with creamy, plant-based risotto. Perfect for a Sunday evening when you want to enjoy something indulgent yet wholesome, this dish is sure to impress. The recipe is simple but results in a comforting, creamy bowl of goodness.

Ingredients

• 1 medium eggplant, cubed
• 1 cup arborio rice
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cremini or button mushrooms, sliced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth (kept warm)
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss the cubed eggplant with olive oil, salt, and pepper. Spread the eggplant on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and become golden, about 5 minutes.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. If using, pour in the white wine and stir until absorbed.
6. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more broth. Continue this process for about 20 minutes, until the rice is tender and creamy.
7. Stir in almond milk, nutritional yeast, and roasted eggplant. Adjust seasoning with salt and pepper.
8. Serve the risotto hot, garnished with fresh parsley.

This Vegan Eggplant and Mushroom Risotto is the ultimate comfort food for a cozy Sunday dinner. The creamy risotto pairs beautifully with the roasted eggplant and savory mushrooms, creating a rich and satisfying dish. Perfect for a meal with family or friends, it’s hearty enough to stand alone or could be served with a side salad for extra freshness.

Vegan Eggplant and Quinoa Stuffed Peppers

These Vegan Eggplant and Quinoa Stuffed Peppers are a vibrant and healthy Sunday dish that combines protein-packed quinoa with roasted eggplant, savory herbs, and spices. Each pepper is packed with a flavorful filling that’s both nutritious and satisfying. Perfect for a filling dinner, this dish can be made ahead of time, making it ideal for a stress-free Sunday.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium eggplant, diced
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup vegan cheese (optional)
• Fresh basil or parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Toss the diced eggplant with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20 minutes, until golden and tender.
3. While the eggplant roasts, heat a pan over medium heat and sauté onion and garlic until soft, about 3 minutes.
4. Stir in the diced tomatoes, roasted eggplant, quinoa, oregano, cumin, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Stuff each bell pepper with the quinoa and eggplant mixture, pressing down gently.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, until the peppers are tender.
7. If using, top with vegan cheese and return to the oven for 5 minutes to melt.
8. Garnish with fresh basil or parsley before serving.

These Vegan Eggplant and Quinoa Stuffed Peppers are a perfect blend of flavor and nutrition, making them an excellent choice for a Sunday meal. They’re easy to prepare and can be made ahead of time, making them perfect for a relaxed Sunday dinner. Full of hearty vegetables and wholesome grains, this dish will leave everyone satisfied and nourished.

Vegan Grilled Eggplant with Tahini Sauce

Vegan Grilled Eggplant with Tahini Sauce is a simple yet elegant dish perfect for a Sunday dinner or barbecue. The smoky flavor from the grilled eggplant, paired with the rich and creamy tahini sauce, makes for a satisfying and flavorful meal. This recipe is easy to prepare and brings out the natural sweetness of eggplant, making it a standout dish for any plant-based menu.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup (or agave)
• 1-2 tbsp water (to thin out the tahini sauce)
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and sprinkle with garlic powder, salt, and pepper.
3. Place the eggplant slices on the grill and cook for 3-4 minutes on each side until tender and charred.
4. While the eggplant is grilling, whisk together tahini, lemon juice, maple syrup, and water in a bowl. Adjust the water to achieve your desired consistency for the sauce.
5. Once the eggplant slices are grilled, arrange them on a serving platter. Drizzle with the tahini sauce and garnish with fresh parsley.
6. Serve with lemon wedges on the side.

This Vegan Grilled Eggplant with Tahini Sauce is a flavorful and nutritious dish that pairs perfectly with any grain, like quinoa or couscous. The creamy tahini sauce enhances the natural smoky flavor of the eggplant, making it a delightful addition to your Sunday meal. It’s light yet satisfying, ideal for a relaxing meal on a warm day.

Vegan Eggplant and Chickpea Curry

Vegan Eggplant and Chickpea Curry is a warm, flavorful dish that combines tender eggplant with hearty chickpeas in a rich, aromatic curry sauce. This dish is not only delicious but also nutritious, offering a perfect balance of spices and ingredients. It’s ideal for a Sunday dinner when you want something comforting, filling, and packed with vibrant flavors.

Ingredients

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili flakes (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Add curry powder, turmeric, cumin, and chili flakes (if using), and cook for another minute until fragrant.
3. Stir in the diced eggplant and cook for 5 minutes, allowing it to soften.
4. Add chickpeas, diced tomatoes, and coconut milk. Stir to combine, then bring to a simmer.
5. Cover and cook for 20-25 minutes, until the eggplant is tender and the curry has thickened.
6. Season with salt and pepper to taste.
7. Serve the curry over rice, garnished with fresh cilantro.

This Vegan Eggplant and Chickpea Curry is a rich, flavorful dish that brings a taste of Indian-inspired cuisine to your Sunday dinner. The combination of tender eggplant, chickpeas, and creamy coconut milk creates a satisfying meal that’s both comforting and nourishing. It’s a perfect dish to enjoy on a cozy evening with a side of rice or flatbread to soak up the sauce.

Vegan Eggplant Stir-Fry with Tofu

This Vegan Eggplant Stir-Fry with Tofu is a quick and easy meal that delivers a punch of flavor in every bite. The stir-fried eggplant is paired with crispy tofu and seasoned with soy sauce, garlic, and ginger for a savory, satisfying dish. Perfect for a fast Sunday dinner, this stir-fry is light yet packed with protein and nutrients, making it an excellent choice for a healthy meal.

Ingredients

• 2 medium eggplants, cut into bite-sized cubes
• 1 block firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• Fresh cilantro for garnish
• Cooked rice or noodles for serving

Instructions

1. Heat olive oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 7-10 minutes. Remove from the pan and set aside.
2. In the same pan, add a little more oil if necessary, then sauté onion, garlic, and ginger for 3-4 minutes, until softened and fragrant.
3. Add the eggplant and cook for 8-10 minutes, stirring occasionally, until the eggplant is tender and slightly caramelized.
4. Stir in soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Cook for another 2-3 minutes to let the flavors combine.
5. Return the cooked tofu to the pan, stirring to combine. Cook for another 2-3 minutes to heat through.
6. Serve the stir-fry hot over rice or noodles, garnished with fresh cilantro.

This Vegan Eggplant Stir-Fry with Tofu is a quick and delicious way to enjoy a plant-based meal on a Sunday. The crispy tofu pairs perfectly with the tender stir-fried eggplant, and the savory sauce adds layers of flavor to every bite. It’s a healthy and satisfying dish that can be made in under 30 minutes, making it perfect for a busy yet nourishing weekend meal.

Vegan Eggplant Parmesan

Vegan Eggplant Parmesan is a delicious plant-based version of the classic Italian comfort food. This dish layers crispy, golden-brown eggplant with rich marinara sauce and melted vegan cheese, making it a perfect hearty Sunday meal. Not only is it flavorful, but it’s also a great way to enjoy eggplant in a comforting and satisfying dish that’s entirely vegan and dairy-free.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup breadcrumbs (preferably whole wheat)
• 1/2 cup nutritional yeast
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 cup unsweetened almond milk
• 2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups vegan mozzarella cheese, shredded
• 2 tbsp olive oil for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Set up a breading station: place the flour in one bowl, almond milk in another, and mix the breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper in a third.
3. Dip each eggplant slice into the flour, followed by the almond milk, and then coat with the breadcrumb mixture.
4. Arrange the breaded eggplant slices in a single layer on the prepared baking dish. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
5. In a separate pan, heat the marinara sauce over medium heat.
6. Once the eggplant slices are baked, layer them in the baking dish: start with a layer of marinara sauce, then add a layer of eggplant, followed by a sprinkle of vegan mozzarella. Repeat the layers until all the ingredients are used.
7. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it rest for a few minutes before serving.

This Vegan Eggplant Parmesan is a comforting and flavorful plant-based alternative to the classic eggplant Parmesan, perfect for a cozy Sunday dinner. The crispy eggplant, tangy marinara sauce, and melty vegan cheese create a satisfying combination that even non-vegans will love. Pair it with a side salad or garlic bread for a complete meal.

Vegan Eggplant and Zucchini Lasagna

Vegan Eggplant and Zucchini Lasagna is a hearty, flavorful alternative to traditional lasagna that’s entirely plant-based. Layers of thinly sliced eggplant and zucchini replace the usual noodles, and a creamy cashew-based cheese sauce and marinara sauce make this dish creamy and satisfying. It’s perfect for a Sunday feast or family gathering, as it’s a filling dish that can be made in advance and baked when you’re ready to enjoy.

Ingredients

• 1 large eggplant, sliced lengthwise into thin strips
• 2 zucchinis, sliced lengthwise into thin strips
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/4 cup nutritional yeast
• 1/2 cup water
• 1 tbsp lemon juice
• 2 tsp garlic powder
• 2 cups marinara sauce
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. To prepare the cashew cheese, drain the soaked cashews and blend them in a food processor with nutritional yeast, water, lemon juice, garlic powder, salt, and pepper until smooth and creamy. Set aside.
3. In a large skillet, sauté the zucchini and eggplant slices over medium heat for 5-7 minutes, until tender.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Then add a layer of eggplant and zucchini slices, followed by a layer of cashew cheese, spinach, and a bit of basil. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10 minutes, until the top is bubbly and golden.
7. Let it cool for 5-10 minutes before serving, garnished with fresh basil.

This Vegan Eggplant and Zucchini Lasagna is a fantastic, guilt-free version of a comforting classic. The tender vegetables serve as the perfect substitute for pasta, while the cashew cheese adds a rich, creamy element. It’s an excellent way to enjoy the flavors of lasagna without any dairy, and it’s a satisfying meal for anyone, whether vegan or not.

Vegan Smoky Eggplant Tacos

Vegan Smoky Eggplant Tacos are a fun and flavorful twist on traditional taco night. Roasted eggplant cubes are tossed in a smoky spice mix, then roasted until crispy and tender. Paired with fresh salsa, avocado, and a squeeze of lime, these tacos are the perfect way to enjoy eggplant in a fresh, exciting way. This recipe is quick to prepare, making it ideal for a Sunday meal that’s both light and filling.

Ingredients

• 2 medium eggplants, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup fresh salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplant with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread the eggplant evenly on a baking sheet.
3. Roast the eggplant for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
4. While the eggplant is roasting, warm the tortillas in a dry skillet or on the stovetop.
5. To assemble the tacos, place a few spoonfuls of roasted eggplant on each tortilla. Top with fresh salsa, avocado slices, and a sprinkle of cilantro.
6. Serve with lime wedges on the side for a refreshing citrus burst.

These Vegan Smoky Eggplant Tacos are a fun and healthy alternative to traditional taco fillings. The smoky flavor from the spices pairs beautifully with the roasted eggplant, while the fresh salsa and creamy avocado add a refreshing contrast. These tacos are quick, easy to make, and packed with flavor, making them a perfect choice for a Sunday evening meal.

Note: More recipes are coming soon!