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Recipe | Vegan Crumbed ‘Cheesy’ Eggplant Buddha Bowl

Jump on the Buddha Bowl trend and fall in love with this Vegan Crumbled ‘Cheesy’ Eggplant Buddha Bowl from Orgran.

Serves: 3
Prep: 20 mins
Cook: 20 mins

Ingredients

1 Eggplant, sliced into 1cm disks

1/2 cup ORGRAN All Purpose Plain Flour

1/3 cup ORGRAN Crispi Premium Crumbs

1/3 cup Nutritional Yeast

1 teaspoon Italian Herbs

2 teaspoons ORGRAN No Egg Egg Replacer

1 tablespoon Coconut Oil, for frying

1 Eggplant, sliced into 1cm disks

1/2 cup ORGRAN All Purpose Plain Flour

1/3 cup ORGRAN Crispi Premium Crumbs

1/3 cup Nutritional Yeast

1 teaspoon Italian Herbs

2 teaspoons ORGRAN No Egg Egg Replacer

1 tablespoon Coconut Oil, for frying

Method

Sprinkle sliced eggplant with salt and allow to sit for 30 minutes. Rinse with water and pat dry.

Mix breadcrumbs, nutritional yeast and herbs in a bowl.

Dip eggplant pieces in flour, then ORGRAN No Egg™ Egg Replacer, followed by ORGRAN Crispi Premium Crumbs until all coated.

Shallow fry in a little coconut oil for 3 mins each side and then place on paper towel to drain

Serve with other ingredients as desired.

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