Vegan “Cheesy” Eggplant Pomodoro with Kale


Ingredients 2 eggplants, diced 1 onion, diced 3 cloves garlic, minced 4-6 cups cut grape tomatoes 1-2 T capers 8 cups kale, chopped ½ cup nutritional yeast Sea salt and pepper to taste 3 T Olive oil Process Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread. Welcome to TheVeganasana! If you are new … Continue reading

Bein’ a New Vegan


One of Miss TheVeganAsana Junior’s friends has recently made the vegan transition, but is finding it challenging to come up with meals. And, I certainly understand that, because it wasn’t easy for me and I had been cooking for many years. So, I promised him that I would write up a set of daily menus in a post for him. And, here it is! All of these meals utilize things that are readily available at “regular” grocery stores or in your pantry. Where a recipe is needed, I’ve added it at the end of the day, or linked to it. … Continue reading

Fresh Vegan Eggplant, Zucchini, and Tomato Gratin


Need to use up some of those summer zucchini and eggplants? Have a big batch of lovely huge tomatoes that need to be in your belly? This gratin recipe might just do the trick, and it’s lovely and filling, as well. Ingredients 2 medium eggplants, cut into 1/4-inch-thick slices 4 medium zucchini, cut into 1/4-inch-thick slices 2-3 large beefsteak tomatoes, cut into 1/4-inch-thick slices 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup faux parmesan cheese 1 box panko bread crumbs 1 T dried Italian seasoning or fresh chopped parsley, oregano, and thyme 4 cloves garlic, minced 1/2 … Continue reading