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Ingredients
US|METRIC
5 SERVINGS
- 2 cups eggplant (diced, 1 small globe eggplant or 2 Asian eggplants)
- 1 pkg. tempeh (8 ounces, or 225 g, cut into 1/2-inch, 1 cm cubes)
- 2 Tbsp. water (or olive oil)
- 1 yellow onion (small-size, chopped)
- 1 celery stalk (chopped)
- 1 tsp. fennel seeds
- 2 Tbsp. capers (rinsed)
- 2 Tbsp. balsamic vinegar
- 1 can tomato sauce (or jar, 15 ounces, or 420 g)
- 1/2 tsp. red pepper flakes (or hot sauce)
- pepper
- salt
- 1 2/3 cups all purpose flour
- 1 Tbsp. baking powder (look for aluminum-free)
- 1/2 tsp. salt
- 2/3 cup nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
- 1/3 cup canola oil (or nondairy, nonhydrogenated butter, such as Earth Balance, melted)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium840mg35% |
| Potassium250mg7% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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