Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe
Recipe By Taste
This luxe vegan stack is low-cal, low-fat and gluten-free-perfect
4.4
20 Rating -
Rate
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe
- 45 gram Raw cashews, soaked in cold water for 3 hours
- 1/2 teaspoon Lemon juice
- 1/4 teaspoon Dijon mustard
- 0.88 tablespoon Water
- 75 gram Purple sweet potato, peeled, cut into 12 rounds
- 1/2 Zucchini, trimmed, cut lengthways into 8 slices
- 1/4 Small eggplant, trimmed, cut into 4 thick slices, lengthwise
- 62.50 gram Firm tofu, cut into 8 slices
- 62.50 milliliter Tomato passata
- 1/2 tablespoon Chopped fresh basil, plus basil leaves, to serve
- 1/4 Garlic Clove, Crushed
Nutrition
value
value
363
calories per serving
21 g Fat11 g Protein32 g Carbs7 g FiberOther
Current Totals
- Fat21g
- Protein11g
- Carbs32g
- Fiber7g
MacroNutrients
- Carbs32g
- Protein11g
- Fiber7g
Fats
- Fat21g
Vitamins & Minerals
- Calcium59mg
- Iron3mg
- Vitamin A4662mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium168mg
- Manganese1mg
- Phosphorus279mg
- Selenium6mcg
- Zinc3mg
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
Recipe By Taste