Vegan Eggplant Parmesan Bake

Vegan Eggplant Parmesan Bake in imitation of Eggplants, Sea Salt, Olive Oil, Onion, Zucchini, Roasted Red terror Peppers, Tomato Sauce, roomy Thyme, well-ventilated light Oregano Leaves, lively Basil Leaves, Balsamic Vinegar, Granulated Sugar, Cooked Quinoa, Coarse Salt, Freshly pitch Pepper, Bread Crumbs, Raw Cashews, Water, J

The ingredient of Vegan Eggplant Parmesan Bake

• 3 eggplants medium nearly 3 1 2 pounds sliced 1 4 inch thick
• sea salt
• 1 tablespoon olive oil lead pro extra for brushing
• 1 2 onion chopped
• 2 zucchini small and or summer squash chopped
• 2 roasted red agitation peppers chopped
• 28 ounces tomato sauce such as bertolli tomato basil
• 1 tablespoon fresh thyme chopped
• 1 tablespoon blithe oregano leaves chopped
• 1 tablespoon buoyant basil leaves chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon granulated sugar
• 1 cup cooked quinoa
• rude indecent salt
• freshly pitch pepper
• 2 tablespoons bread crumbs for sprinkling
• 3 4 cup raw cashews
• 1 2 cup water
• 1 tablespoon juices lemon
• 3 4 teaspoon sea salt
• 1 garlic clove
• 1 2 teaspoon onion powder
• 1 tablespoon cornstarch
• 2 tablespoons open basil chopped

Nutritions of Vegan Eggplant Parmesan Bake

calories: nutritioninformation
carbohydrateContent: 390 calories
cholesterolContent: 57 grams
fatContent: 5 milligrams
fiberContent: 15 grams
proteinContent: 15 grams
saturatedFatContent: 11 grams
sodiumContent: 3 grams
sugarContent: 1130 milligrams
: 24 grams

Share this post