INGREDIENTS
1
▢ eggplant
2 pieces
▢ of grain bread and made into breadcrumbs
2 tbsp
▢ soy parmesan
1 leaves
▢ basil
1 serving
▢ olive oil spray optional
1
▢ onion
3 cloves
▢ garlic or
16 oz
canned tomatoes
1 tsp
▢ oregano
1/2 tsp
▢ basil
1/2 cup
▢ vegetable broth
2 tbsp
▢ tomato paste
1 serving
▢ salt and pepper
1/2 cup
▢ extra-firm silken tofu
1/2 cup
▢ soy milk
1/2 cup
▢ vegetable broth
2 tbsp
▢ cashew butter
1 tsp
▢ onion powder
1 1/2 tbsp
▢ nutritional yeast
1/2 tsp
▢ salt optional
1/8 tsp
▢ pepper
2 tsp
▢ corn starch