17 Ingredients
  • 2 cups (165 g) diced eggplant (1 small globe eggplant or 2 Asian eggplants)
  • 1 package (8 ounces, or 225 g) tempeh, cut into 1/2-inch (1 cm) cubes
  • 2 tablespoons (30 ml) water or olive oil
  • 1 small-size yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 teaspoon (2 g) fennel seeds
  • 1 to 2 tablespoons (8 to 16 g) capers, rinsed
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 can or jar ( 15 ounces, or 420 g) tomato sauce
  • 1/2 teaspoon red pepper flakes or hot sauce
  • pepper
  • salt
  • 1 2/3 cups (210 g) all-purpose flour
  • 1 tablespoon (15 g) baking powder (look for aluminum-free)
  • 1/2 teaspoon salt
  • 2/3 cup (160 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
  • 1/3 cup (80 ml) canola oil or nondairy, nonhydrogenated butter (such as Earth Balance), melted
Nutrition
369
18% daily value
5 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

31% 20

Saturated

49% 10

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 38

Fiber

12% 3

Sugars

- 3

Sugars, added

- 0

Protein

14% 7

Cholesterol

11% 33

Sodium

17% 407

Calcium

27% 268

Magnesium

7% 29

Potassium

6% 269

Iron

17% 3

Zinc

8% 1

Phosphorus

58% 406

Vitamin A

12% 112

Vitamin C

3% 3

Thiamin (B1)

30% 0

Riboflavin (B2)

23% 0

Niacin (B3)

19% 3

Vitamin B6

7% 0

Folate equivalent (total)

35% 138

Folate (food)

- 28

Folic acid

- 65

Vitamin B12

1% 0

Vitamin D

2% 0

Vitamin E

10% 2

Vitamin K

8% 10
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