Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe

Recipe By Taste

This luxe vegan stack is low-cal, low-fat and gluten-free-perfect

4.4
20 Rating -
Rate
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews
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Ingredients for Vegan Grilled Eggplant Zucchini And Tofu Stacks With Cashews Recipe

  • 45 gram Raw cashews, soaked in cold water for 3 hours
  • 1/2 teaspoon Lemon juice
  • 1/4 teaspoon Dijon mustard
  • 0.88 tablespoon Water
  • 75 gram Purple sweet potato, peeled, cut into 12 rounds
  • 1/2 Zucchini, trimmed, cut lengthways into 8 slices
  • 1/4 Small eggplant, trimmed, cut into 4 thick slices, lengthwise
  • 62.50 gram Firm tofu, cut into 8 slices
  • 62.50 milliliter Tomato passata
  • 1/2 tablespoon Chopped fresh basil, plus basil leaves, to serve
  • 1/4 Garlic Clove, Crushed
Nutrition
value
363
calories per serving
21 g Fat11 g Protein32 g Carbs7 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    11g
  • Carbs
    32g
  • Fiber
    7g

MacroNutrients

  • Carbs
    32g
  • Protein
    11g
  • Fiber
    7g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    3mg
  • Vitamin A
    4662mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    1mcg
  • Magnesium
    168mg
  • Manganese
    1mg
  • Phosphorus
    279mg
  • Selenium
    6mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste