Vegan Mediterranean Veggie Stack

The Vegan Mediterranean Veggie Stack with Feta & Orange Maple Drizzle is comforting. This dish contains 5 grams of protein and 270 calories per serving. Takes 40 minutes to prepare this recipe. We made this meal with eggplant, zucchini, bell pepper, red onion, olive oil, seasoning, vegan feta cheese, orange zest, parsley, pine nuts, maple syrup, and orange juice. You may pair this stack with garlic herb flatbread, toasted pita wedges, tomato basil soup, orange arugula salad, creamy vegan lentil soup, or lemon herb white beans. Store this Vegan Mediterranean Veggie Stack with Feta & Orange Maple Drizzle for four days in the refrigerator.

STATS:

• Total time: 40 minutes
• Course: Main
• Serving size: 1 vegetable stack
• Cooking time: 25 minutes
• Diet: Vegan
• Serving: 4
• Calories: 270 kcal
• Preparation time: 15 minutes
• Cuisine: Mediterranean

EQUIPMENT:

• Large mixing bowl
• Baking sheet
• Small bowl
• Whisk
• Baking paper
• knife
• Cutting board
• Spatula
• Serving plates

INGREDIENTS:

• 1 large eggplant
• Half tsp smoked paprika
• 1 large zucchini
• Half tsp salt
• 1 sliced red bell pepper
• Half tsp dried oregano
• 1 medium red onion
• Half cup crumbled vegan feta cheese
• 2 tbsp olive oil
• Quarter tsp black pepper
• 2 tbsp chopped parsley
• 1 tbsp toasted pine nuts
• Half tsp orange zest
• 2 tbsp pure maple syrup
• 1 tbsp orange juice

INGREDIENT NOTES:

EGGPLANT:

• It makes the hearty base of the vegetable stack. Eggplant becomes soft and slightly creamy when we roast it. You may use cauliflower or portobello mushroom caps as per your preference.

ZUCCHINI:

• This helps to include moisture and a soft texture to the recipe. It has a mild taste that stands out against the orange and smoky spices. You may use yellow summer squash as an alternative.

OLIVE OIL:

• It roasts the vegetables properly and makes them brown lightly. Olive oil sticks the seasoning well to the vegetables. You may use avocado oil as a substitute.

VEGAN FETA CHEESE:

• This cheese gives a creamy and salty topping that pairs well with the sweet roasted vegetables. You may use crumbled tofu seasoned with lemon juice and salt is good to use as an alternative.

INSTRUCTIONS:

1. First, warm the oven to 400°F and cover the sheet with baking paper.
2. Slice the vegetables into even pieces and put them in the bowl.
3. Include olive oil, smoked paprika, salt, oregano, and black pepper, then toss the bowl gently.
4. Spread one layer of the vegetables on the sheet then roast for 25 minutes, flipping halfway.
5. Whisk maple syrup, orange juice, and orange zest in the small bowl to make a smooth glaze.
6. Take the vegetables from the oven and cool them for a few minutes.
7. Make the stack by including alternating roasted vegetables.
8. Sprinkle vegan feta on the stacks, then include fresh parsley and toasted pine nuts.
9. Lastly, drizzle the orange-maple mixture on the stacks and serve.

TIPS:

• Slice the vegetables evenly, so they cook well at the same time.
• Avoid crowding the skillet so the vegetables roast well.
• Toast the pine nuts well to include a strong nutty taste in the recipe.
• Include a drizzle of orange-maple mixture on the stacks just before serving.

STORAGE INFORMATION:

FRIDGE:

• Store the vegetables in the container for four days. Keep the remaining ingredients separate in different containers.

FREEZER:

• Freeze the roasted vegetables in the box for two months.

FAQs:

What is good to use instead of maple syrup?

• You may use honey, but the recipe will not be vegan, or agave syrup as a substitute.

Can I make the vegetables earlier?

• Yes, you may roast the vegetables 3 days in advance and refrigerate them for later use.

How to make this dish nut-free?

• You may skip pine nuts or use toasted pumpkin seeds instead.

Can I add extra vegetables in this stack?

• Yes, you may add mushrooms, vegan goat-style cheese, or another vegan crumbly cheese.

How to keep the vegetables from getting soggy?

• You may avoid crowding the sheet to roast the vegetables well.

Can I serve this stack cold?

• Yes, you may serve it warm or cold as per your choice.

NUTRITIONAL INFORMATION:

Calories: 270 kcal

Net carbs: 24 g

Iron: 2.0 mg

Total carbs: 30 g

Vitamin A: 2,500 IU

Fiber: 6 g

Calcium: 120 mg

Protein: 5 g

Sodium: 470 mg

Potassium: 700 mg