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Vegan Eggplant Parmesan Recipe


2 Eggplant @2 1/2 lb (1 kg) sliced 1/4" thick slices
4 slices Wholegrain (Wholemeal) bread

1 medium Onion chopped
2 cups Canned Tomatoes no salt added
3 cloves Garlic minced
1 tsp Oregano dried
1/2 tsp Basil dried
1/2 cup Vegetable Broth (Stock)
1/4 cup (2 tblspn) Tomato Paste
1/4 tsp ground Black Pepper

1 cup Tofu, firm
3/4 cup Light Soy Milk
3/4 cup Vegetable Broth (Stock)
3 tblspn Cashew Butter (or Tahini)
1 1/2 tsp Onion Powder
2 tblspn Nutritional Yeast (I used Torula)
1/2 tsp Salt
1/8 tsp Pepper
3 tsp Cornstarch



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