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Vegan Eggplant Cannelloni

Joel Fuhrman, MD
  • minutes
  • Serves 6

INGREDIENTS

8 oz

Baby spinach

1 cup

Carrots

1/2 cup

Celery

2

Eggplants, large

6 cloves

Garlic

1

Onion, medium

1/2 cup

Onion

2

Red bell peppers, medium

1/2

Tomato

2 cups

Pasta sauce, no-salt-added or low-sodium

1 cup

Quinoa, cooked

1 tsp

Ancho chili powder

1

No-salt seasoning blend

2 tbsp

Nutritional yeast

1/2 cup

Red peppers, roasted

2 tbsp

Sherry vinegar

2 tbsp

Pine nuts

3 oz

Mozzarella-type cheese, nondairy

4 tbsp

Water