Ingredients

  • 3 corn tortillas
  • 1 cup asparagus stalks
  • 1/2 cup mushrooms
  • 1 Japanese eggplant, sliced and peeled
  • 3/4 cup red peppers (from a jar)
  • 1/2 cup Veganaise
  • 1 garlic clove, minced
  • 1/2 cup packed parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne

Ready In 45 Minutes

Servings: 2


Cooking Instructions


Step 1

  • For veggies: Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • Add salt and pepper to taste.
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Step 3

  • Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
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  • Length: 5 minutes

For sauce


Step 1

  • Place all ingredient in a bowl and blend with an immersion blender.
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Assembly


Step 1

  • Heat 3 tortillas.
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Step 2

  • Place 1 1/2 Tbsp of the coulis on a plate.

Step 3

  • Lay one tortilla on top of the sauce.
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Step 4

  • Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
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Step 5

  • Repeat with second layer.

Step 6

  • Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!
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