INGREDIENTS
7 media
rounds of eggplant
1 serving
olive oil
1 serving
sea salt
1 1/2 cups
original almond milk
2 Tbsps
nutritional yeast
1/4 tsp
garlic
1 tsp
cumin
1 tsp
chili powder
2 tsps
cornstarch
1/4 cup
canned tomatoes
1 serving
paprika and hot sauce