Baked Eggplant Rollatini Eggplant 2 large eggplants, sliced into 1/2-inch thick slices 1 Tbsp of Extra Virgin Olive Oil Tofu Ricotta Filling 1 Blocks of firm tofu (275 g), drained * 1/2 tbsp. lemon juice 1 tbsp. nutritional yeast 1 tsp. sea salt 2 Cloves Garlic Roasted in Olive Oil 1 tbsp. olive oil Vegan Parm 1 cup hemp seeds, raw shelled and they are also called hemp hearts 1/2 cup nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt Assembly 3 Tablespoon fresh basil, chopped 1/4 teaspoon salt 1/2 teaspoon black pepper 2 1/2 cups tomato sauce Instructions
To Assemble
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Kristen Carlson WellnessYoga, Cooking, Wellness, Holistic Health
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