NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Beef

1 small Eggplant

1/2 cup Tomato Sauce

1/4 cup Raw Cashews

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1/4 medium Onion

2 cloves Garlic

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the eggplant into ¼-inch rounds, lightly brush with olive oil and season with salt and pepper; grill or roast them until tender, about 10 minutes per side.

• 3

  In a skillet over medium heat, warm 1 tsp olive oil, add the chopped onion and minced garlic, and sauté until fragrant and softened.

• 4

  Add the lean ground beef to the skillet, break it apart, and cook until browned; season lightly with salt and pepper.

• 5

  Stir in the tomato sauce with the beef, and allow the mixture to simmer for 5 minutes to meld flavors.

• 6

  For the cashew bechamel, combine raw cashews, unsweetened almond milk, and nutritional yeast in a blender; blend until smooth and creamy. Adjust seasoning with salt and pepper if needed.

• 7

  In a casserole dish, layer the grilled eggplant slices, then evenly spread the beef and tomato sauce mixture, and drizzle a layer of the cashew bechamel sauce on top. Repeat layers if desired.

• 8

  Bake the layered casserole in the preheated oven for 15-20 minutes until heated through and flavors have blended.

• 9

  Remove from oven, let cool slightly, and serve warm.