Gluten Free Vegan Eggplant & Mushroom Penne

Gluten Free Vegan Eggplant & Mushroom Penne

Gluten Free Vegan Eggplant & Mushroom Penne

I am a pasta lover. This particular dish is gluten free and vegan. Although I have particular products that I use, I never post those products unless someone asks because I’ve found that most vegans have their own favorites when it comes to brands.

Recipe for four

  1. 16 medium sized baby Bella mushrooms
  2. 1 large sized onion
  3. 1 eggplant
  4. 1 pint of grape tomatoes
  5. 1 bag of your favorite vegan mozzarella cheese
  6. Gluten Free Pasta (Most are also vegan)
  7. ¼ cup of red wine (optional)
  8. ½ cup of flour (fine rice flour)
  9. 2 Tbsp of salt
  10. 1 Tbsp of pepper
  11. 2 Tbsp of sugar
  12. 1 cup and 2Tbsp of olive oil (for frying and sauté’)
  13. Homemade marinara sauce (click here to see recipe or bottle sauce)
  14. Some paper towels or paper bags


Prepping Eggplant

Peel and slice the eggplant into half inch or quarter inch thick pieces depending on your preference.  Take the flour and put it into a bag or on a plate. You will use this to coat the eggplant. Pour 1 cup of olive oil into a frying pan. Allow the oil to get hot over medium heat. Coat each piece of eggplant in the flour. Then fry the sliced eggplant and place them on your paper towel or paper bags when done so the eggplant can rest and drain any excess oil.

Prepping Pasta

Add four cups of water to a pot with 1 Tbsp of sea salt. Add two cups of Penne pasta to the water after it comes to a boil. Allow the pasta to boil until it becomes al dente. Drain the water and move the pasta off to the side.

Putting it all together

Slice the mushrooms into thin slices. Dice the onion. Add the mushrooms and diced onion to a sauté pan with 2 Tbsp of olive oil.   Allow them to cook until the onions are translucent and the mushrooms cook out all of the moisture. While this is happening, cut the grape tomatoes into quarters. Once the onions and mushrooms are ready, add the tomatoes. Then add a Tbsp of salt, pepper and 2 Tbsp or sugar. Sauté the ingredients for a moment before adding ¼ cup of wine. Allow all of the ingredients to cook down for a few minutes while the wine reduces by half.  Spread the ingredients evenly around the pan before covering them with marinara. Then evenly lay the eggplant on top of the sautéed items before adding marinara over the eggplant. Sprinkle the mozzarella cheese over the top. You are now ready to plate up this meal.

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