Vegan grilled eggplant, zucchini and tofu stacks with cashews

Cooking Vegetarian Vegan grilled eggplant, zucchini and tofu stacks with cashews

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

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Place the cashews, lemon juice and mustard in a blender. Blend on high, gradually adding 2 1/2 tablespoons of the water, until cashews are smooth and a thick cream cheese-like consistency. Set aside.
  2. Place the sweet potato in a heatproof dish with the remaining water. Cover and microwave on High for 1 1/2-2 minutes or until almost tender. Drain.
  3. Heat a chargrill or barbecue over high heat. Spray the zucchini, eggplant, tofu and sweet potato lightly with oil. Grill for 2 minutes each side or until lightly charred and tender.

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180g raw cashews, soaked in cold water for 3 hours
2 tsp lemon juice
1 tsp Dijon mustard
3 1/2 tbsp water
300g purple sweet potato, peeled, cut into 12 rounds
2 zucchini, trimmed, cut lengthways into 8 slices
1 small eggplant, trimmed, cut into 4 thick slices, lengthwise
250g firm tofu, cut into 8 slices
250ml tomato passata
2 tbsp chopped fresh basil, plus basil leaves, to serve
1 garlic clove, crushed
100g mixed salad leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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