Main Dishes

Gluten Free Vegan Eggplant Lasagna

1

Layers of fresh veggies with tofu ricotta = delicious, melt-in-your-mouth gluten free lasagna. Made w/ eggplant as an upgrade to traditional style noodles. Works with Gluten free, Vegan & Vegetarian diets

1 -2 medium sized eggplants sliced sideways
2 1/2 cups (vegan) mozzarella cheese
(Pasta Sauce)
1 zucchini diced
5-8 mushrooms sliced
2 cloves garlic, minced
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
2 tablespoons chopped parsley
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon italian seasoning
1 (28 ounce) can organic crushed tomatoes
2 (6.5 ounce) cans organic tomato sauce
1 (6 ounce) can organic tomato paste
1 tablespoon olive oil
(Tofu Ricotta)
1 lb extra firm tofu
1 tablespoon garlic powder
1 tablespoon nutritional yeast
1 teaspoon oregano
1 teaspoon basil
1 teaspoon apple cider vinegar
Preheat oven to 350F degrees. Slice eggplant lengthwise 1/4-1/2 inches thick Place eggplant on an oiled pan and cook in oven for 10 minutes. In a large saucepan on medium heat, add a tablespoon of oil and...
See the full directions on my site
Nutritions

Calories
2520

Sodium
10111mg
421% DV

Fat
143g
220% DV

Protein
159g
319% DV

Carbs
146g
49% DV

Fiber
34g
139% DV

Marinated Taro Root

2508

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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