A simple, low carb & vegan alternative to the Italian favourite! Topped half aubergine, basil and mozzarella and half caramelised fennel, onion and olives.
This is a Vietnamese twist on classic spaghetti and meatballs, made from aubergine, tofu, chickpeas and lemon grass served atop a pile of refreshing and tangy chilled rice noodles! A great summer alternative to the meaty and warm Italian classic!
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