If you don’t already own the Big and Healthy Cookbook from the Wellness Forum, you’ll want a copy. It’s full of lots of healthy vegan recipes. Contact me and I’ll help you purchase one. This is adapted from a recipe in the B&H Cookbook!
I roasted 2 Italian eggplants (small), and separately sauted (in water), chopped onion, minced garlic, mushrooms and Trader Joe’s fire roasted onions and peppers. I ran this mixture plus the eggplant thru the food processor, for a coarse chop. I then put it all back in the saucepan and added a can of fire roasted crushed tomatoes and some nutritional yeast and let is simmer. This was fabulous over baked potatoes.
For lunch the next day, it was equally yummy served cold on toasted whole wheat pita with hummus. In fact, there are enough leftovers for lunch for a few days. Yum!!