Corn Tortilla and Veggie Stacks With Red Pepper Coulis
Corn Tortillan and Veggie Stacks With Red Pepper Coulis could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for.
- Servings: 2
- Total cooking time:
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
Instructions:
- 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.
- Add salt and pepper to taste.
- Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
- Place all ingredient in a bowl and blend with an immersion blender.
- Heat 3 tortillas.
- Place 1 1/2 Tbsp of the coulis on a plate.
- Lay one tortilla on top of the sauce.
- Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
- Repeat with second layer.
- Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!
