Vegan Eggplant Parm Stew

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Servings: 4 Difficulty: Intermediate
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A hearty, plant-based stew blending roasted eggplant with rich tomato sauce
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This Vegan Eggplant Parm Stew transforms humble eggplant into a luxurious, meaty main dish. By roasting the eggplant first, you develop a deep, smoky flavor that pairs perfectly with a robust, simmered tomato sauce infused with Italian herbs. The addition of a cashew or nutritional yeast “parmesan” topping adds a creamy, savory umami kick without any dairy. It’s a comforting, warming meal that feels indulgent yet wholesome. Perfect for cozy weeknight dinners or potluck gatherings, this stew is naturally gluten-free and packed with fiber. Serve it over polenta, pasta, or crusty bread to soak up every drop of the flavorful sauce.

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Vegan Eggplant Parm Stew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 180

Description

This Vegan Eggplant Parm Stew transforms humble eggplant into a luxurious, meaty main dish. By roasting the eggplant first, you develop a deep, smoky flavor that pairs perfectly with a robust, simmered tomato sauce infused with Italian herbs. The addition of a cashew or nutritional yeast "parmesan" topping adds a creamy, savory umami kick without any dairy. It&# 226;ÂÂs a comforting, warming meal that feels indulgent yet wholesome. Perfect for cozy weeknight dinners or potluck gatherings, this stew is naturally gluten-free and packed with fiber. Serve it over polenta, pasta, or crusty bread to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC). Toss diced eggplant with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly browned.
  2. While eggplant roasts, heat remaining olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add crushed tomatoes, vegetable broth, basil, and oregano to the pot. Stir well and bring to a gentle simmer.
  4. Once eggplant is roasted, add it to the tomato sauce. Stir gently to combine.
  5. Simmer the stew uncovered for 15-20 minutes to allow flavors to meld and sauce to thicken.
  6. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Ladle into bowls and top generously with nutritional yeast or vegan parmesan before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Sodium 350mg15%
Total Carbohydrate 25g9%
Dietary Fiber 10g40%
Sugars 12g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, eggplant, stew, parmesan, tomato sauce, plant-based, dinner, comfort food, italian, gluten-free, healthy, simmered, herbs, roasted, dairy-free
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