10 years ago

Eggplant and Carrot Oat Patty Stack
[Vegan, Gluten-Free]

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Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Eggplant and Carrot Oat Patty Stack [Vegan, Gluten-Free]

Dairy Free

Vegan

Need a bit of whimsy to your dinner? This eggplant and carrot oat patty stack fits the bill — it's delightful, filling, and unique. The easy carrot oat patties are made from rolled oats combined with carrot juice and savory spices like smoked paprika and thyme. The eggplant is perfectly... Read More

Ingredients You Need for Eggplant and Carrot Oat Patty Stack [Vegan, Gluten-Free]

For the Carrot Oat Patties:

1 flax egg (1 tablespoon flax meal, plus 3 tablespoons water)
1/2 cup gluten-free rolled oats
1/2 teaspoon baking powder
Paprika, thyme, and smoked paprika, to taste
1/3 cup carrot juice
Coconut oil, for frying

For the Eggplant:

1 medium eggplant, sliced into 1-inch rounds

For the Tomato Hoisin Sauce:

1 tablespoon tomato paste
1 tablespoon hoisin sauce
1 tablespoon apple cider vinegar.

For the Vegetables:

Carrots, sliced into fries
1 zucchini, sliced into rounds

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How to Prepare Eggplant and Carrot Oat Patty Stack [Vegan, Gluten-Free]

To Make the Carrot Oat Patties:

In a small cup, mix the flax meal and water together and set aside for 10 minutes.
Heat a large skillet over medium heat.
Combine all ingredients in a high-speed blender, including the flax egg. Blend so that it is combined, but still has texture.
Grease the skillet with coconut oil and pour out the batter to make 4 small patties. Cook for about 5 minutes on one side and a couple more on the other.

To Make the Eggplant and Vegetables:

Preheat oven to 355°F.
Roast the eggplant rounds, carrots, and zucchini for 15 minutes.

To Make the Tomato Hoisin Sauce:

Combine all ingredients in a bowl and whisk with a fork.

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