By Lisa Jackson, National Geographic Magazine and Rachel Leberman, National Public Radio This is a very tasty recipe that you can use for breakfast, dinner, or any meal that’s on the menu at your favorite restaurant.
The ingredients are simple.
Eggs, ground turkey, garlic, tomato sauce, and the vegan tomato paste.
For the eggplant, cook for 4-6 minutes until tender.
If you want to add the tomato sauce to the dish, add 2-3 tablespoons of it to the skillet.
Add salt and pepper and cook for a few minutes.
Serve with mashed potatoes and fresh greens.
If you want a tomato sauce with vegan cheese, use 1 tablespoon of the vegan cheese and cook until cheese is melted and the cheese sauce is thickened.
And the recipe is totally vegan.
You can even eat it raw and enjoy the flavors without the sauce.
I’ve had it at home with my husband and my son and it’s amazing.
It’s also great for lunch and dinner.
I love it as a snack and as a dinner main dish.
It was also an inspiration for my own recipe.
More vegan recipes at The Vegan Cookbook: Vegan Eggplant Soup , Vegan Tomato Sauce , Vegan Eggnog Soup ,Vegan Tomato Soup With Veggies , Vegan Peanut Butter Tortilla Soup , and Vegan Chocolate Mousse.
Photo by Lisa Jackson