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Eggplant Rollatini

Forks Over Knives
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Basil

1

Carrot

1

Celery stalk

2

Eggplants, large

3

whole cloves Garlic

6 cups

Spinach, packed

1

Yellow onion, medium

1/4 cup

Vegetable broth or vegetable stock, low-sodium

2 tbsp

Soy sauce, low-sodium

2 cups

Tomato sauce

1 cup

Millet

1

Black pepper, Freshly ground

1/4 cup

Nutritional yeast

1

Salt