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19Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil
- 1 small yellow onion (diced; 1 1/4 cups)
- 4 garlic cloves (pressed or minced)
- 1 small eggplant (cut into 1/2-inch cubes; 3 cups; see note, below)
- 8 oz. tempeh (diced)
- 3/4 cup red wine (or vegetable stock or water)
- 14.5 oz. tomatoes (fire-roasted; or 1 3/4 cups diced and pressed firm tomatoes with juice)
- 2 Tbsp. tomato paste
- 1/4 tsp. canela
- 1/4 tsp. allspice
- 1/4 tsp. red pepper flakes
- 1 tsp. salt (or to taste)
- 1/4 tsp. black pepper
- 1/2 cup bread crumbs
- 1 cup vegan cheese (grated)
- 1 1/4 cups soy milk (unsweetened)
- 1/4 tsp. salt
- 3 Tbsp. spelt flour
- 2 Tbsp. olive oil (or softened vegan margarine)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium650mg27% |
Potassium520mg15% |
Protein11g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber1g4% |
Sugars8g |
Vitamin A20% |
Vitamin C20% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(3)
Tiziana 5 years ago
Aubergines took a while to cook, and the sauce was a bit sour and bland, as the ingredients didn’t blend together well. It might of course depend also on on the type of the single ingredients used, however in my case both the aubergines and the casserole itself should have maybe cooked for longer. I liked the vegan bechamel idea though, will be making that again as it turned out great!
Kristen R 6 years ago
This is one of the top 5 best recipes I've ever made. I made everything as stated in the recipe excepted used real cheese instead of vegan. I went for a mix of mozzarella, parmesan and cheddar because that's what I had in my fridge and it did not disappoint. I cannot wait to eat the next serving.