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Vegan Slow Cooker Italian Eggplant Casserole with Cashew-Tofu Ricotta

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Slightly Adapted from Kathy Hester, The Vegan Slow Cooker

For the Cashew-Tofu Ricotta:
1/2 cup (68gm) cashews (I used 2oz, or 56gm)
1/2 cup (48gm) nutritional yeast
3 cloves of garlic
1 15oz package of firm tofu
1/2 cup unsweetened nondairy milk
2 teaspoons lemon juice (my addition)
1/2 teaspoon salt
Freshly ground black pepper, to taste

Remaining Ingredients:
1 large eggplant (about 1 1/4lb), thinly sliced (I used a mandoline to slice my eggplant about 1/4" thick)
1 jar (25oz, or 700gm) marinara sauce, store-bought or homemade (I used Trader Joe's Organic Tomato Basil Sauce)
Cooked pasta, for serving (I used Carba Nada, which is not vegan; use whatever type of pasta suits your diet)

The Night Before:
Make the ricotta by blending all of the ingredients in a food processor or blender until smooth. Store in a covered container in the refrigerator.

In the Morning:
Oil the crock of your slow cooker (or spray lightly with cooking spray.) Pour in 1/3 of the marinara sauce. Top with half of the eggplant slices, half of the ricotta, and another 1/3 of the sauce. Repeat the layers once more, then top with the remaining sauce. (I sliced my eggplant thin enough that I ended up with three layers each of eggplant and ricotta, alternated with sauce.) Cover and cook on low for 6-8 hours. Serve with pasta.

If your slow cooker does not run hot and the dish seems water, remove the lid and turn the slow cooker to high. The liquid should evaporate in 30-60 minutes.

Servings Per Recipe: 6
Amount Per Serving
Calories 247.7
Total Fat 12.5 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.2 g
Cholesterol 0.0 mg
Sodium 642.7 mg
Potassium 416.8 mg
Total Carbohydrate 22.9 g
Dietary Fiber 6.3 g
Sugars 3.1 g
Protein 15.5 g
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