Ingredients
1 eggplant large, sliced 1/4 inch thick
2 pieces bread crumbs whole grain bread, toasted and made into
3 tbsps vegan parmesan cheese or ground almonds
fresh basil leaves chopped or torn
1 onion medium, chopped
3 cloves garlic minced or pressed
16 ozs diced tomatoes
1 tsp oregano
1/2 tsp basil
1/2 cup vegetable broth
2 tbsps tomato paste
salt and pepper to taste
1/2 cup extra firm silken tofu
1/2 cup unsweetened soymilk
1/2 cup vegetable broth
2 tbsps cashew butter or tahini
1 tsp onion powder
1 1/2 tbsps nutritional yeast
1/2 tsp salt optional
1/8 tsp white pepper
2 tsps corn starch
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Recipe Instructions
Read the instructions at FatFree Vegan KitchenNutrition Facts
160
calories
5
g fat
9
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 160
Calories From Fat 50
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 720mg
30%
Potassium 850mg
24%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
32%
Sugars 9g
Protein 7g
14%
Vitamin A
25%
Vitamin C
35%
Calcium
10%
Iron
6%
Weight Watchers Points
PointsPlus: 4SmartPoints: 6
