Pasta vegan crema di melanzane e cannellini - ricetta vegan & gluten free 🌿🍆

coconut milk

🥗Healthier: cashew cream

💰Cheaper: soy milk

Cashew cream adds richness while soy milk is a budget-friendly option.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers similar flavor, while parmesan is a common substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

Cut the eggplants in half and scoop out the flesh to create bowls.

Cook the rice spaghetti according to package instructions.

In a pan, heat olive oil and add the cooked cannellini beans and sun-dried tomatoes.

Add the scooped eggplant flesh and sauté until soft.

Mix in the crumbled basil tofu and season with salt and chili.

Combine the spaghetti with the eggplant mixture and serve in the eggplant bowls, garnished with fresh basil.

Cooking Techniques

Spice Level:

Dietary

Allergens