Corn Tortilla and Veggie Stacks With Red Pepper Coulis

Name: Corn Tortilla and Veggie Stacks With Red Pepper Coulis
Total time: 45 min
Yield: 2 servings
Ingredients: 3 corn tortillas; 1 cup asparagus stalks; 1/2 cup mushrooms; 1 Japanese eggplant, sliced and peeled; 3/4 cup red peppers (from a jar); 1/2 cup Veganaise; 1 garlic clove, minced; 1/2 cup packed parsley; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cayenne

Corn Tortillan and Veggie Stacks With Red Pepper Coulis could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 519 calories, 7g of protein, and 38g of fat. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

519 kcal

Calories

7 g

Protein

38 g

Fat

37 g

Carbs

Ingredients

For 2 servings

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Instructions

1
For veggies: Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook.
2
Add salt and pepper to taste.
3
Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.