Vegan Quinoa Eggplant Parm Boat


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Here is what you'll need!

Quinoa Eggplant Parm Boat #VeganFridays
Servings: 4

2 eggplants
Olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¼ cup onion, chopped
3 cloves garlic, minced
½ cup quinoa
1 cup vegetable stock
1 cup vegan shredded mozzarella
1 cup marinara

Preheat oven to 375ºF/190ºC.
On a cutting board, slice off the stem of the eggplants, and then cut in half lengthwise.
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.
Drizzle eggplant halves with olive oil, salt, and pepper, then bake for 10 minutes.
In a pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook until soft.
Add the garlic and quinoa. Stir and cook for 2 minutes.
Add the vegetable broth, stir, and bring to a boil.
Cover and reduce heat to a simmer for 15 minutes.
Uncover and scoop evenly into the eggplant boats.
Cover the tops with cheese, spread marinara on top, and sprinkle with more cheese.
Bake for 20-25 minutes, or until the cheese is melted.

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