Vegan Eggplant “Parmesan”

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The ingredient of Vegan Eggplant Parmesan

• 1 eggplant large sliced 1 4 inch thick
• 2 pieces breadcrumbs collect grain bread toasted and made into
• 3 tablespoons soy parmesan or 2 tbsp auditorium showground almonds impure tainted taking into consideration 1 tbsp nutritional yeast
• buoyant basil leaves chopped or torn
• olive oil spray
• 1 medium onion chopped
• 3 cloves garlic minced or pressed
• 16 ounces diced tomatoes
• 1 teaspoon oregano
• 1 2 teaspoon basil
• 1 2 cup vegetable broth
• 2 tablespoons tomato cement
• salt
• pepper
• 1 2 cup extra truth silken tofu
• 1 2 cup unsweetened soy milk
• 1 2 cup vegetable broth
• 2 tablespoons cashew butter or tahini
• 1 teaspoon onion powder
• 1 1 2 tablespoons nutritional yeast
• 1 2 teaspoon salt optional
• 1 8 teaspoon white pepper
• 2 teaspoons corn starch

Nutritions of Vegan Eggplant Parmesan

calories: nutritioninformation
carbohydrateContent: 170 calories
fatContent: 26 grams
fiberContent: 5 grams
proteinContent: 9 grams
saturatedFatContent: 8 grams
sodiumContent: 1 grams
sugarContent: 860 milligrams
: 9 grams

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