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Vegan Eggplant Cannelloni

www.carrieonvegan.com
  • 50 minutes
  • Serves 8

INGREDIENTS

2 larges

eggplants

2 tbsp

water

2 media

red bell peppers

1 medium

onion

1 cup

carrots

1/2 cup

celery

4 cloves

garlic

8 oz

baby spinach

1 tbsp

seasoning salt

1 cup

cooked brown rice

2 cups

pasta sauce

3 oz

nondairy milk

1/2 cup

onion

2 cloves

garlic

1/2

tomato

1 tsp

ancho chili powder

1/2 cup

roasted red peppers

2 tbsp

water

2 tbsp

sherry vinegar

2 tbsp

pine nuts

2 tbsp

nutritional yeast