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This vegan eggplant kabayaki rice bowl is as tasty as traditional Unagi eel kabayaki from Japan! Sweet and savory sauce glazed eggplant is meaty and deliciou…

I can’t quite get this to actually taste like salmon, but it’s still pretty good.

• 1 medium white onion, diced (200g)
• 1-2 cups (240-480g) low sodium vegetable broth
• 1/2-3/4 teaspoon salt
• 1/4-1/2 teaspoon ground black pepper
• 4 x-large (15g) minced garlic cloves
• 1/2 heaping cup (75g) raw unsalted cashews
• 1/2-1 tablespoon lemon juice
• 2 tablespoons nutritional yeast

3/4 cup raw cashews 3 Tbsp nutritional yeast 3/4 tsp sea salt 1/4 tsp garlic powder