Vegan Soul Food Cookbook: Plant-Based, No-Fuss Southern Favorites by Jenkins-El Nadira

Author:Jenkins-El, Nadira [Jenkins-El, Nadira]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-06-02T16:00:00+00:00

Zucchini and Eggplant Fries

NUT-FREE, OIL-FREE, SOY-FREE, 30 MINUTES OR LESS

SERVES 4 TO 6 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES

Eggplant is a favorite of mine. Fun fact: Since this nightshade has seeds, it is technically classified as a fruit or berry. These fries are healthy, filling, quick, delicious, and a perfect alternative to the carb overload you often feel with fried potatoes. I love to dip these in Vegan Ranch (from the Barbecue Ranch Roasted Vegetable Salad recipe) or Peach-Habanero Barbecue Sauce .

½ cup unbleached all-purpose flour

½ teaspoon sea salt

½ teaspoon granulated garlic

½ teaspoon dried parsley

½ teaspoon onion powder

½ teaspoon oregano

Pinch cayenne pepper

¼ cup nutritional yeast

½ cup water or plant-based milk

2 cups panko bread crumbs or crushed cornflakes

1 medium eggplant

2 medium zucchini

1 . Preheat the oven to 425°F. Line a baking pan with parchment paper.

2 . In a medium mixing bowl, whisk together the flour, salt, granulated garlic, parsley, onion powder, oregano, cayenne pepper, nutritional yeast, and water.

3 . Pour the panko bread crumbs into a shallow dish. Line up the wet mix, the dry mix, and the lined baking pan on the countertop.

4 . Slice the eggplant and the zucchini into thick fry slices. One at a time, dip each slice into the wet mix, shake off any excess, and then roll in the dry mix until fully coated. Place each coated fry on the lined baking pan and continue until all the fries are fully dredged.

5 . Bake for 20 minutes or until crispy and golden brown.

Tip: Not a big eggplant fan? Try using another vegetable, like yellow or Mexican squash.

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