This Vegan Lentil & Courgette Parmigiana recipe was adapted from the lovely Anjali @thekitchendoctorandmum
SKIP TO RECIPE
This Vegan Lentil & Courgette Parmigiana is a nutritious and delicious meal for the whole family. Have a healthy and hearty dish made in only twenty minutes!
You can’t have parmigiana without a layer of cheesy goodness to top it all off. By using nutritional yeast, which has a cheesy flavour, and mixing it with garlic granules, you can sprinkle your cheesy mix over your dish and let it melt into a vegan friendly cheese-like topping.
Some Helpful Tips
To get the best tasting Vegan Lentil & Courgette Parmigiana, I got my puy lentils from Merchant Gourmet. These puy lentils provide a good source of protein as well as adding a delicious peppery flavour to the dish. I also used Italian Organic Chopped Tomatoes from Mr Organic which have no added salt or sugar.
Other Recipes Like This…
For more hearty main meals, take a look at my delicious Vegan Cauliflower & Broccoli Cheese Casserole and my nourishing Purple Sweet Potatoes Baked in Vegan Cheesy Sauce. These dishes are both filled with cheesy goodness and vegan… the secret? My Vegan Cheesy Sauce.
Heat the olive oil and dry the garlic and onions for 1-2mins
In the meanwhile, hasselback your courgettes (I used the softest ones in my fridge to cook quicker)
Add the puy lentils and mix, these are cooked so no need to cook for a long time
Add the tinned chopped tomatoes
Add passata and mix
Lay out on a baking tray and season
Lay your courgettes above the sauce
Mix your nutritional yeast with garlic granules and rub over the top of the courgettes making sure some gets inside the cuts
Sprinkle the rest of your nutritional yeast mix over the sauce
Season with salt, pepper, chilli powder to taste
Place in a pre heated oven 200C for 10mins
Serve hot
Ingredients
Directions
Heat the olive oil and dry the garlic and onions for 1-2mins
In the meanwhile, hasselback your courgettes (I used the softest ones in my fridge to cook quicker)
Add the puy lentils and mix, these are cooked so no need to cook for a long time
Add the tinned chopped tomatoes
Add passata and mix
Lay out on a baking tray and season
Lay your courgettes above the sauce
Mix your nutritional yeast with garlic granules and rub over the top of the courgettes making sure some gets inside the cuts
Sprinkle the rest of your nutritional yeast mix over the sauce
Season with salt, pepper, chilli powder to taste
Place in a pre heated oven 200C for 10mins
Serve hot
