by Cacau da Rosa
View ProfileThis dish is made with tasty hemp seed-crusted tofu, silky sweet potato purée, and tangy kale slaw on the side. When drizzled with spicy parsley sauce, it's absolutely delectable, and also happens to be gluten-free and vegan.
Nutritional facts
Protein
33g
Carbs
64g
Calories
730
Fat
41g
Ingredients
Alcohol, Allspice, Almond Milk, Almonds, Annatto Extract , Canola Oil, Cinnamon, Coconut Aminos, Curry Powder, Extra Virgin Olive Oil, Filtered Water, Garlic Powder, Ground Black Pepper, Hemp Seeds, Italian Parsley, Kale, Kosher Salt, Lactic Acid, Lemon Juice, Maple Syrup, Miso, Natural Flavors, Oil Blend, Olive Oils, Palm Fruit, Pea Protein, Pimenta Dioica, Pumpkin Seeds, Red Cabbage, Red Pepper Powder, Rice, Salt, Soybeans, Sunflower Lecithin, Tofu, Vegan Butter, Vermont Pure Grade A Dark Amber Pure Maple Syrup, Water, Yams
Reviews
4.4
Based on 1159 reviews
Chef Cacau's speciality is to prepare vegan versions of dishes and desserts from differentcuisines: Asian, American, Brazilian, Middle East, Mexican, French/Caribbean, among others and also cooking her own recipes. A self-taught Chef with 30 years experience in Restaurant, Clubs, Catering and Private Parties. Since 2010, when she became vegan, she have been dedicating her culinary skills radically to improve the way of cooking vegan food, bringing new flavors, blends and helping people to change their food habits. Youare what you eat. Eat right, fell good inside.
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