Vegan Almond Eggplant Cannelloni

Vegan Almond Eggplant Cannelloni once Plain Flour, Water, Olive Oil, Himalayan Salt, Oil, Eggplants, Parsley, Garlic Flakes, Oregano, Himalayan Salt, Olive Oil, White Vinegar, Almonds, Olive Oil, Plain Flour, Salt, Black Pepper, Spices, Water, Tomatoes, Garlic Cloves, Small Onion, Olive Oil, Smoked

The ingredient of Vegan Almond Eggplant Cannelloni

• 2 cups plain flour
• 2 cups water
• 4 tablespoons olive oil
• 1 teaspoon himalayan salt pink
• oil more for cooking
• 1 pound eggplants roasted about 1 5 lb680 g1 5 lb roomy
• 1 teaspoon parsley better if you have fresh
• 1 teaspoon garlic flakes
• 1 teaspoon oregano
• 1 tablespoon himalayan salt pink
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 ounces almonds
• 5 tablespoons olive oil
• 5 tablespoons plain flour
• salt
• black pepper
• spices nutmeg
• 1 1 4 cups water
• 1 1 8 pounds tomatoes
• 1 garlic cloves
• 1 small onion
• olive oil to sautee
• 1 tablespoon smoked paprika
• 1 2 teaspoon thyme
• 1 2 teaspoon oregano
• 1 4 teaspoon rosemary
• 1 4 teaspoon dill
• 1 2 teaspoon vegetable heap powder
• himalayan salt pink to taste

Nutritions of Vegan Almond Eggplant Cannelloni

calories: nutritioninformation
carbohydrateContent: 420 calories
fatContent: 38 grams
fiberContent: 28 grams
proteinContent: 5 grams
saturatedFatContent: 7 grams
sodiumContent: 3 5 grams
sugarContent: 110 milligrams
: 3 grams

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