25-30 minutes / 2 servings
Preheat the oven to 190 ºC 7 370 °F and line a large baking sheet with baking paper.
Put the quinoa, cashews, almonds in separate bowls, cover with boiling water and soak for at least 10 minutes.
To prepare the tomato sauce: heat a skillet over medium heat and once hot, add oil and garlic, season with a pinch of salt and sauté for 30 seconds, stirring frequently to prevent burning. Add the diced tomato and salt, reduce the heat and let it simmer for 7-10 minutes.
In the meantime, you can start preparing the quinoa crackers. Drain the quinoa and almonds. Blend all ingredients in a food processor until the consistency is smooth. Pour the mixture onto the lined baking sheet and spread the mixture evenly in a very thin layer, about 5mm thick. A wet spoon will help to spread the mixture witho9ur sticking to it too much. Bake for 15-18 minutes until golden brown. When done, let cool and break into irregular pieces before serving.
To prepare the cashew cream, use a food processor and just blend all the ingredients together until smooth.
To prepare the eggplants: heat a skillet over medium heat, add oil and carefully place the sliced eggplants in the skillet, season with salt and fry for 3-4 minutes on each side. Prepare the dressing in a medium bowl by simply mixing all the ingredients together. When the eggplant slices are ready, add them to the bowl with the dressing and mix gently.
Prep to serve: Spread the tomato sauce on a plate, put some slices of the eggplant on top, add the tempeh, and cover with the cashew cream.
YOU WANT TO RECREATE THIS RECIPE?
When creating our recipes, we use the products that are suggested to you in the ingredients list. You can easily order them from our online store and get the perfect result. Below the recipe list, you will find all the ingredients that we offer.
By clicking on the button "ADD ALL PRODUCTS TO BASKET" you can easily add all ingredients that were used for this recipe to your shopping cart.