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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (Large, ~10.5oz/300g each, Sliced)
- olive oil (For Brushing)
- salt
- pepper
- 220 grams extra firm tofu (Block, Pressed)
- 1 cup walnuts (Finely Chopped)
- 8 oz. button mushrooms (Finely Chopped*)
- 15 oz. brown lentils (Drained*)
- 2 Tbsp. olive oil
- 1 onion (Finely Chopped)
- 2 stalks celery (Finely Chopped)
- 1 red bell pepper (Medium to Large, Finely Chopped)
- 1 Tbsp. crushed garlic
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1/8 tsp. ground cinnamon
- 1/2 cup tomato paste
- 1 cup marinara sauce
- 1 Tbsp. dark soy sauce
- 1 Tbsp. coconut sugar
- 1/4 tsp. ground black pepper
- salt (To Taste)
- 3/4 cup olive oil
- 3/4 cup all purpose flour
- 8 cups soy milk
- black pepper (To Taste)
- sea salt (To Taste)
- dried oregano
- paprika
- ground black pepper
- 1 sprig fresh rosemary
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