Grilled Zucchini Alfredo With Mushroom And Eggplant Steaks

1. 1

   Soak cashews in hot water while you prep rest of meal.

2. 2

   Heat grill.

3. 3

   Mix soy, vinegar, 2 T oil, 1/2 t zest, garlic, 1/2 of thyme and pepper. Cut sides of eggplant to make a brick shape and cut into uniform cubes. Trim mushroom stems and toss with eggplant in marinade. Thread onto skewers.

4. 4

   Cut zucchini into 1/4 inch strips. Toss with remaining 2 T oil, zest, thyme and salt and pepper.

5. 5

   Grill skewers and zucchini until tender and let cool enough to handle.

6. 6

   Heat pan over medium high heat. Cook broccoli in a bit of oil with salt until crisp tender.

7. 7

   Blend cashews, half of soaking water, yeast and lemon juice until very smooth adding salt and pepper to taste. Add more water to get the consistency of a thick cream sauce.

8. 8

   Cut zucchini into noodles and toss with chopped parsley, nuts and broccoli and serve with skewers. Add some cracked pepper and, if you are not a vegan, some grated parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.