Vegan Summer Harvest Tian
Author: 
Recipe type: Entree
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • Tian
  • 3 Yellow or green squash, sliced thin
  • 4 Medium Tomatoes, sliced thin
  • 4 Medium Beets, sliced thin
  • 5-6 Medium Mixed Potatoes, Sliced thin
  • 2-3 Small Eggplant, sliced thin
  • 1 Large Yellow Onion, diced
  • 3-4 Cloves Garlic, minced
  • 1 Bunch Fresh Thyme for garnish
  • 1 Bunch Fresh Oregano for garnish
  • 2 tsp Dried Basil
  • 2 tsp Dried Rosemary
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Black Pepper
  • ½ tsp Salt
  • Vegan Grated Parmesan
  • ¾ cup Raw Cashews
  • 3 Tbsp Nutritional Yeast
  • ½ tsp Black Pepper
  • ¼ tsp Salt
Instructions
  1. Preheat the oven to 400 degrees. Wash and prepare all vegetables as per ingredient list. Using a mandolin makes quick work of all the slicing in this recipe. Highly Recommended!
  2. Make the grated parmesan by combining ingredients into a food processor and blending until incorporated and resembles a fine crumble.
  3. In an oven-safe skillet, sauté the onion and garlic with 2 tsp of olive oil until slightly translucent and fragrant.
  4. Remove the skillet from the heat and prepare the tian. Arrange the vegetables in the skillet, placing them upright and alternating the vegetables. You can’t go wrong but we always try to make ours as pretty as possible.
  5. Season with dried spices and parmesan and cover this tin foil.
  6. Cook in the oven for 30 minutes. After the allotted time, remove the tin foil and cook for an additional 15 minutes.
  7. Garnish with fresh herbs. Serve by itself or on a bed of rice or noodles. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-summer-harvest-tian/