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Ingredients

• 3 corn tortillas
• 3 corn tortillas
• 1 cup asparagus stalks
• 1/2 cup mushrooms
• 1/2 cup mushrooms
• 1 Japanese eggplant, sliced and peeled
• 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

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Ready In 45 Minutes

Servings: 2

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Cooking Instructions

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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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• Length: 5 minutes

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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

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For sauce

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Step 1

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

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Step 1

• Heat 3 tortillas.
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Step 2

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

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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.

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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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• EQUIPMENT:
  

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