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Alex Hilton
@alexhilton
For the eggplant bacon, preheat your oven to 250°F. Line a large baking sheet with parchment paper. In a small bowl, mix together the pure maple syrup, lemon juice, tomato paste, garlic powder, paprika, onion powder, chipotle powder, and sea salt if using. Arrange the thinly sliced eggplant on the prepared baking sheet and brush with the marinade until well coated on both sides. Bake for about 40 to 60 minutes, or until the eggplant slices are crispy and slightly charred, flipping halfway through the cooking time. When ready, remove from oven and set aside to cool. While the eggplant bacon is baking, prepare the cheese sauce. Add 3 inches of water to a medium pot, insert a steaming basket, add the diced potatoes and carrots, and cover. Steam for 10 to 15 minutes until tender. Drain the vegetables and transfer them to a blender. Add the smoked paprika or paprika and lemon juice. Blend until smooth, gradually adding unsweetened almond milk or water to reach your desired consistency.
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Alex Hilton
@alexhilton
Ingredients: 12 oz gluten-free, corn free elbow pasta 1 ½ cups fresh or frozen and defrosted peas Eggplant bacon: 1 tbsp pure maple syrup 1 tbsp freshly squeezed lemon juice 1 tsp tomato paste ½ tsp garlic powder ½ tsp paprika ½ tsp onion powder ⅛ tsp chipotle powder, or more to taste ¼ tsp sea salt (optional) 1 small eggplant, quartered and cut into thin slices Cheese sauce: 2 medium-sized potatoes, peeled and diced 1 medium-sized carrot, peeled and diced 1 tbsp onion powder 1 garlic clove ½ tsp smoked paprika or paprika 1 tbsp freshly squeezed lemon juice ⅓-½ cup unsweetened almond milk or water
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Kanier
@kanier
This recipe seems more like a culinary experiment than a traditional dish! The combination of eggplant bacon and cheesy sauce could be quite an interesting twist on traditional vegan comfort food.
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instaxxx
@instaxxx
Crispy eggplant bacon and creamy cheese sauce, a great combo!
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