This is my homey and delicious Vegan and Gluten Free Artichoke Parmigiana. Gorgeous both as a main or as a side dish to be served hot or cold.

 Questa ricetta è disponibile anche in italiano.

First posted 01/2019
Hello guys, I hope you're all fine and had the most amazing Christmas and New Year celebration!
I'm so sorry I've been silent for the last couple of weeks, but I had a lot going on..
First me and my partner got married on the 28th with a very small ceremony in a lovely mansion house and had a little party in our favourite vegan pub in the stunning Canterbury.
Then, unfortunately, two days after our wedding my grandpa passed away.. so me and my small family jumped on the first plane to Italy (they were supposed to be visiting the UK until new year) and had to deal with this heartbreaking and unexpected loss.

I'm still in Italy at the moment, trying to pamper my newly vegan parents with lots of delicious homemade food and today we decided to make a super delicious artichoke parmigiana, well balanced and full of flavours! I must say that I've been missing cooking with mum and I'm very happy they are both taking veganism seriously, supporting me both with my activism and my cruelty free and environmental friendly lifestyle. They're learning a lot, they're discovering new ingredients and flavours, and I am very, very, very proud of them.

Let's talk food now, and this is the recipe! 🙂

Cut into slices of about ½ inch thick.

Turn on the oven at 180° C.
Coat every slice into the batter and arrange onto a tray covered with baking paper. Bake for 15-20 minutes.

In the meantime we can prepare the tomato sauce. Combine passata, salt, pepper, garlic and onion granules in a microwave friendly bowl. Cover with film and microwave for 7-8 minutes at 800W.

In a 30x40cm tray spread a layer of tomato sauce on the bottom followed by a layer of battered artichokes.

Cover with more tomato sauce and a layer of mozzarella and parmesan cheese.

Then goes another layer of artichokes, tomato sauce and cheeses.

Top with the remaining artichokes, cover once again with a layer of tomato sauce and sprinkle a generous amount of vegan parmesan.

Bake for another 15-20 minutes.

Best served warm.

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Gluten Free Artichoke Parmigiana

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

• ▢ 13-15 Artichokes
• ▢ 700 g (25 oz) Tomato Passata
• ▢ 300 g (1.23 cups) Plant Based Milk Soy
• ▢ 150 g (1.25 cups) Chickpea Flour
• ▢ 50 g (1.76 oz) Corn Flour
• ▢ 20 g (1.3 tablespoon) Vegetable Oil
• ▢ 100 g (3.53 oz) Vegan Mozzarella
• ▢ 20 g Vegan Parmesan
• ▢ 1 pinch Black Salt
• ▢ 1 pinch Turmeric
• ▢ 0.5 teaspoon Garlic Powder
• ▢ 0.5 teaspoon Onion Powder
• ▢ Salt
• ▢ Pepper

4 people

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Instructions

• Let’s start making the batter. In a bowl combine milk, chickpea flour, corn flour, a pinch of tumeric and black salt. Blend (or hand whisk) until smooth.
• Remove the external leaves from the artichokes, cut the top and place in a bowl filled with water and lemon juice.
• Cut into slices of about ½ inch thick.
• Turn on the oven at 180° C.
• Coat every slice into the batter and arrange onto a tray covered with baking paper. Bake for 15-20 minutes.
• In the meantime we can prepare the tomato sauce. Combine passata, salt, pepper, garlic and onion granules in a microwave friendly bowl. Cover with film and microwave for 7-8 minutes at 800W.
• Once both the artichokes and the tomato sauce are cooked we can start layering the parmigiana.
• In a 30x40cm tray spread a layer of tomato sauce on the bottom followed by a layer of battered artichokes.
• Cover with more tomato sauce and a layer of mozzarella and parmesan cheese.
• Then goes another layer of artichokes, tomato sauce and cheeses.
• Top with the remaining artichokes, cover once again with a layer of tomato sauce and sprinkle a generous amount of vegan parmesan.
• Bake for another 15-20 minutes.

Notes

Best served warm.

Nutrition

Calories: 625kcal | Carbohydrates: 102g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Potassium: 2731mg | Fiber: 31g | Sugar: 19g | Vitamin A: 1257IU | Vitamin B12: 1µg | Vitamin C: 73mg | Calcium: 355mg | Iron: 11mg

Did you like this recipe?Follow @avegtastefromatoz and tag #avegtastefromatoz when you try it!

 

This recipe is a twist on the classic Aubergine (Eggplant) and Courgette (Zucchini) Parmigiana. 

Also try the vegan version of the American classic Chicken Parmesan (with Tofu)!