06/22/2021
New Recipe Alert 🚨
Eggplant “stir fry” with Zoodles
1TBS EVOO
1/2 white onion, diced
1 small White Eggplant,chopped
8oz Mushrooms, chopped
1/4 Red Pepper, diced
Handful of Spinach
1tsp Veggie Bouillon
3 TBS water
1 TBS Nutritional Yeast
5 fresh Basil Leaves, chopped
1 zucchini, zoodled
1/8th coconut fiber Kohlrabi
In a large skillet, heat the EVOO over medium heat. In a large pot filled with water and a pinch of salt, turn on high heat until boiling. Add the onion & red pepper and sauté for 3 minutes. Stir well. Add the eggplant, mushrooms. Sauté for 3 minutes. Add the nutritional yeast, veggie bouillon, water, basil leaves and spinach. Stir well until spinach is lightly wilted.
In the large pot of water, drop zoodles in the water for 2 minutes. Immediately drain and plate it in a bowl. Add eggplant “stir fry” on top. Add fresh kohlrabi microgreens.
Enjoy!
