Aubergine Stack Recipe Vegan: Delicious & Easy to Make

If you’re looking to impress friends or simply enjoy a hearty, flavorful vegan meal, this aubergine stack recipe is a delicious option that’s both satisfying and nutritious. Layers of tender, roasted aubergine slices are stacked high with vibrant tomato sauce, fresh basil, and a creamy cashew-based béchamel that mimics the richness of cheese without any dairy.

This dish showcases the versatility of aubergine, turning a humble vegetable into a gourmet centerpiece that’s perfect for dinner parties or cozy weeknight meals.

What makes this recipe truly special is its balance of textures and bold Mediterranean flavors. Each bite offers the smoky softness of aubergine, the tangy brightness of tomato, and the smooth, velvety sauce that ties everything together.

Plus, it’s entirely plant-based, gluten-free, and packed with wholesome ingredients that will nourish your body and delight your taste buds. Whether you’re a seasoned vegan or simply want to explore more plant-forward meals, this aubergine stack will quickly become a favorite in your culinary repertoire.

Why You’ll Love This Recipe

This aubergine stack recipe is a perfect blend of comfort and elegance. Here’s why it stands out:

• Rich, creamy texture: The cashew béchamel adds a luscious creaminess that complements the aubergine perfectly.
• Simple and wholesome ingredients: No complicated pantry items—just fresh veggies, nuts, and herbs.
• Impressively versatile: Great as a main dish or a stunning side, ideal for family dinners or special occasions.
• Vegan and gluten-free: Suitable for many dietary preferences without sacrificing flavor.
• Make-ahead friendly: You can prepare components in advance and assemble when ready, making it perfect for busy days.

Ingredients

• 2 medium aubergines (eggplants), sliced into 1/2 inch thick rounds
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, plus more for seasoning
• Freshly ground black pepper, to taste
• 2 cups tomato passata or crushed tomatoes
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 cup fresh basil leaves, chopped
• 1 cup raw cashews, soaked in hot water for 2 hours
• 3/4 cup unsweetened plant-based milk (e.g., almond, oat)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour or gluten-free flour
• 1/2 teaspoon garlic powder
• Pinch of nutmeg
• Fresh parsley for garnish (optional)

Equipment

• Baking sheet or roasting tray
• Blender or food processor
• Medium saucepan
• Mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Spatula or spoon
• Oven mitts

Instructions

1. Prepare the aubergine: Preheat your oven to 400°F (200°C). Lay the aubergine slices on a baking sheet and brush both sides with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon salt and pepper to taste. Roast for 20-25 minutes, flipping halfway through until golden and tender.
2. Make the tomato sauce: While the aubergines roast, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the tomato passata, add the dried oregano, salt, and pepper. Simmer gently for 10-15 minutes until the sauce thickens slightly. Stir in half of the chopped fresh basil just before removing from heat.
3. Prepare the cashew béchamel: Drain the soaked cashews and add them to a blender with plant-based milk, nutritional yeast, lemon juice, garlic powder, nutmeg, and 1 tablespoon flour. Blend on high until completely smooth and creamy. If the sauce is too thick, add a bit more plant milk to reach a pourable consistency.
4. Heat the béchamel: Transfer the cashew sauce to a small saucepan and cook over low heat, whisking constantly until it thickens, about 5 minutes. Remove from heat.
5. Assemble the stacks: On a serving plate or ovenproof dish, layer one slice of aubergine, a spoonful of tomato sauce, a drizzle of béchamel, and a sprinkle of fresh basil. Repeat the layers until all aubergine slices are used, finishing with béchamel and basil on top.
6. Bake the stacks: Place the assembled stacks in the oven for 10 minutes at 375°F (190°C) to meld the flavors and warm through.
7. Garnish and serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately.

Tips & Variations

For the best aubergine, choose firm, glossy vegetables without blemishes. If your aubergines are large and seedy, consider salting and draining them for 30 minutes before roasting to reduce bitterness and excess moisture.

• Make it gluten-free: Use gluten-free flour in the béchamel and double-check your tomato sauce ingredients.
• Add mushrooms: Sauté sliced mushrooms and add a layer for an earthier flavor.
• Spicy twist: Add red pepper flakes to the tomato sauce for a bit of heat.
• Herb swap: Try fresh thyme or rosemary instead of basil for a different herbal note.
• Use zucchini or portobello: Substitute or combine with other vegetables for variety.
• Make ahead: Prepare the aubergine, sauces, and stack in advance. Bake just before serving.

Nutrition Facts

Serving Suggestions

This aubergine stack pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or alongside fluffy quinoa or couscous for a complete meal. For a heartier option, serve with warm crusty bread or garlic roasted potatoes.

Looking to complement this Mediterranean-inspired dish with more delicious vegan recipes? Try making a fresh batch of Half Runner Beans Recipe or enjoy a delightful vegan dessert, such as the Kodiak Banana Muffins Recipe.

For a wholesome vegan snack, the Go Macro Bar Recipe is perfect.

Conclusion

This vegan aubergine stack recipe is more than just a dish—it’s a celebration of plant-based cooking that brings warmth, comfort, and vibrant flavors to your table. With layers of tender roasted aubergine, tangy tomato sauce, and a creamy cashew béchamel, it proves that vegan meals can be both indulgent and nourishing.

Whether you’re cooking for family, entertaining friends, or simply treating yourself, this recipe offers a beautiful balance of taste and nutrition. Plus, it’s easy to customize and adapt to your preferences, making it a versatile addition to your recipe collection.

Give it a try and discover the joy of creating something delicious, wholesome, and entirely plant-based in your own kitchen.

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