Vegan Stuffed Eggplant

Vegan Stuffed Eggplant PinAmelia whipped up this Vegan Stuffed Eggplant for us as a low calorie dinner made from veggies we had in the fridge. We wanted to drop a few pounds so she’s been making us some delicious low calorie meals made mostly of fresh veggies, and this is one of my favorites!

Carving out the eggplant is the hardest part of this easy meal. I used a curved grapefruit knife to remove the flesh and that seemed to work well. Then I sliced it up to go with the other veggies that Amelia had prepared.

If you want to lose weight, this is a great recipe. It’s filling with all the fibrous veggies, but very low calorie. In fact, it only has about 140 calories so you can even serve this as a side dish with a Portobello Mushroom Steak. It would also be a really good lunch on a low-cal day or served with a delicious baked or boiled potato.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Wellington

Vegan WellingtonIt was the first snow of the season here in Denver and the roads were treacherous, but we were determined to get to Whole Foods during rush hour. Amelia read that a plant-based chef, Kelley Williamson at PlantBasedKitchen-Recipes.com, was teaching a holiday cooking class and the main dish was Vegan Wellington.

This being our first vegan Thanksgiving, Amelia wanted to make us a special occasion meal, and the description Kelley wrote fit the bill so we trekked through the snow and only arrived 5 minutes late. It was totally worth it!

This delicious Vegan Wellington recipe is made with eggplant and other veggies in lieu of beef. It’s packed with flavor and plates nicely with your other Holiday Dishes.

Vegan Wellington is a labor of love and took us the better part of a day to make it, but the result was worth the effort. It made our Thanksgiving dinner simply amazing.

This recipe makes 2 Vegan Wellington loaves so you’ll have plenty of servings. Since there was only two of us, we froze one of the loaves to eat in a few weeks. Or you can cut the quantities in half to make one loaf.

Mom’s Famous Pie Crust will make this an extra special treat, but you can also buy frozen vegan pie dough at the store if you can find it. We couldn’t find any. The guy at Whole Foods said they were out.

You’ll need the Flax Egg recipe here. This recipe calls for two flax eggs.

You can make the mushroom mixture ahead of time to save time on the main cooking day. You can also make the Vegan Wellington loaves the day before and refrigerate them overnight so they’re ready for your holiday and you don’t have to spend the whole day cooking. Just pull them out of the refrigerator an hour early and put them in the oven 30 minutes or so before meal time and the loaves will come out piping hot and ready to eat.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Eggplant Fries

Eggplant FriesThese delicious eggplant fries are shaped like fries, but they have the taste and texture of Calamari. If you dip them in marinara sauce or vegan cocktail sauce, you might not know the difference. You can eat them plain, but we ate them with leftover Vegan Ranch Dressing.

Eggplant is a good source of fiber and potassium, as well as Vitamin B6. According to the National Institutes of Health, “Vitamin B6 in coenzyme forms performs a wide variety of functions in the body and is extremely versatile, with involvement in more than 100 enzyme reactions, mostly concerned with protein metabolism.”

We used half the eggplant for these fries and the other half for our Grilled Eggplant Sandwich. We ate the sandwich for lunch and the fries as a side dish with dinner. Nothing goes to waste in our house!

These eggplant fries pair well with our Chickpea Kale Salad Sauté.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Grilled Eggplant Sandwich

Grilled Eggplant SandwichThis Grilled Eggplant Sandwich recipe is both filling and delicious. It’s good on its own, or pairs well with a side salad or a bowl of tomato soup.

If you have a panini press, this recipe would also make a great panini. But we don’t have one so we made a regular grilled eggplant sandwich, instead.

This recipe packs 11 grams of fiber and 10 grams of protein that’ll fill you up and keep you satisfied until dinner. Eggplant is a great source of fiber but very low calorie so it’s a good part of your diet if weight loss is your goal.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.