Ingredients For Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe
180 gram Raw cashews, soaked in cold water for 3 hours
2 teaspoon Lemon juice
1 teaspoon Dijon mustard
3.5 tablespoon Water
300 gram Purple sweet potato, peeled, cut into 12 rounds
2 Zucchini, trimmed, cut lengthways into 8 slices
1 Small eggplant, trimmed, cut into 4 thick slices, lengthwise
250 gram Firm tofu, cut into 8 slices
250 milliliter Tomato passata
2 tablespoon Chopped fresh basil, plus basil leaves, to serve
1 Garlic Clove, Crushed
Nutrition value
363
calories per serving
21 g Fat11 g Protein32 g Carbs7 g FiberOther
Current Totals
21 g Fat
11 g Protein
32 g Carbs
7 g Fiber
MacroNutrients
Carbs
32 g
Protein
11 g
Fiber
7 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
59 mg
Iron
3 mg
Vitamin A
4662 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
168 mg
Manganese
1 mg
Phosphorus
279 mg
Selenium
6 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
