Avocado chocolate truffles
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Avocado chocolate truffles
Vegan Lasagna with Roasted Vegetables
Ingredients
- 1 1/2 pounds eggplant (about 1 large or 2 small eggplants), sliced lengthwise into 1/4-inch strips
- 3/4 pound zucchini or yellow squash (about 2 zucchini), sliced lengthwise into 1/4-inch strips
- Olive oil
- Salt and black pepper
- 10 ounces lasagna noodles (about 10 to 12 noodles)
- 2 packages extra-firm tofu (about 28 ounces), drained of liquid
- 1/3 cup nutritional yeast
- 1 clove garlic, minced
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh oregano (or 2 teaspoons dried oregano)
- 2 1/2 cups marinara sauce, homemade or store-bought
- 12 to 15 torn basil leaves (optional)
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
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