Vegan Lentil & Courgette Parmigiana

Vegan Lentil & Courgette Parmigiana

This Vegan Lentil & Courgette Parmigiana recipe was adapted from the lovely Anjali @thekitchendoctorandmum


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.

[cooked-sharing]

Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 2 tbsp extra virgin olive oil
 1 tsp chopped garlic
 1 cup chopped white onion
 125 g packet puy lentils
 1 tin chopped tomatoes
 1 tbsp passata or tomato sauce
 1 tsp salt
 1 tsp black pepper
 1 tbsp balsamic vinegar
 1 tsp chilli flakes (not for kids)
 3 courgettes
 1 tbsp nutritional yeast
 1 tsp garlic granules

Method
1

Heat the olive oil and dry the garlic and onions for 1-2mins

2

In the meanwhile, hasselback your courgettes (I used the softest ones in my fridge to cook quicker)

3

Add the puy lentils and mix, these are cooked so no need to cook for a long time

4

Add the tinned chopped tomatoes

5

Add passata and mix

6

Lay out on a baking tray and season

7

Lay your courgettes above the sauce

8

Mix your nutritional yeast with garlic granules and rub over the top of the courgettes making sure some gets inside the cuts

9

Sprinkle the rest of your nutritional yeast mix over the sauce

10

Season with salt, pepper, chilli powder to taste

11

Place in a pre heated oven 200C for 10mins

12

Serve hot

Ingredients

Ingredients
 2 tbsp extra virgin olive oil
 1 tsp chopped garlic
 1 cup chopped white onion
 125 g packet puy lentils
 1 tin chopped tomatoes
 1 tbsp passata or tomato sauce
 1 tsp salt
 1 tsp black pepper
 1 tbsp balsamic vinegar
 1 tsp chilli flakes (not for kids)
 3 courgettes
 1 tbsp nutritional yeast
 1 tsp garlic granules

Directions

Method
1

Heat the olive oil and dry the garlic and onions for 1-2mins

2

In the meanwhile, hasselback your courgettes (I used the softest ones in my fridge to cook quicker)

3

Add the puy lentils and mix, these are cooked so no need to cook for a long time

4

Add the tinned chopped tomatoes

5

Add passata and mix

6

Lay out on a baking tray and season

7

Lay your courgettes above the sauce

8

Mix your nutritional yeast with garlic granules and rub over the top of the courgettes making sure some gets inside the cuts

9

Sprinkle the rest of your nutritional yeast mix over the sauce

10

Season with salt, pepper, chilli powder to taste

11

Place in a pre heated oven 200C for 10mins

12

Serve hot

Vegan Lentil & Courgette Parmigiana

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