Lunch · Healthy Focused · Vegetarian

Vegan Quinoa Eggplant Parm Boat

Vegan Quinoa Eggplant Parm Boat. Made with eggplant, quinoa and vegetable stock. Get ingredient amounts and step-by-step instructions.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published

1 hr4 servings

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Vegan Quinoa Eggplant Parm Boat

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How to make Vegan Quinoa Eggplant Parm Boat

Timing details

Total time as listed by the original author. Review the method for additional preparation and waiting.

Baking Step 4
10 minutes
Cooking Step 6
2 Minutes
Cooking Step 8
15 Minutes
Baking Step 11
25 Minutes
  1. 01

    Preheat oven to 375ºF/190ºC.

  2. 02

    On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.

  3. 03

    Cut or scoop out the middle of the eggplants and place on a sheet tray. Roughly chop scooped out center of the eggplant, and set aside.

  4. 04

    Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.

  5. 05

    In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.

  6. 06

    Add the garlic and quinoa. Stir and cook for 2 Minutes .

  7. 07

    Add the vegetable broth, stir, and bring to a boil.

  8. 08

    Cover and reduce heat to a simmer for 15 Minutes .

  9. 09

    Uncover and scoop evenly into the eggplant boats.

  10. 10

    Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.

  11. 11

    Bake for 25 Minutes , or until the cheese is melted.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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