Vegan Eggplant Rollatini - Vegan
The Heavenly Vegan Eggplant Rollatini is a plant-based twist on a classic Italian favorite. This recipe features tender, baked eggplant slices stuffed with a creamy cashew filling and topped with rich marinara sauce, then baked to perfection. With its beautiful presentation and robust flavors, it's sure to impress at any table.
Ingrédients
- 2 large eggplants, sliced lengthwise into 1/4-inch slices
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cashews, soaked in water for 4 hours then drained
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 lemon, lemon, juiced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup marinara sauce
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking sheet with olive oil.
- Arrange the eggplant slices on the baking sheet, brush them with olive oil, and season with salt and black pepper.
- Bake the eggplant slices for 20 minutes, or until tender and pliable.
- In a blender, combine the soaked and drained cashews, nutritional yeast, garlic, lemon juice, dried basil, and dried oregano.
- Blend until smooth and creamy, adding water as needed to reach the desired consistency.
- Spread a thin layer of the cashew cream onto each eggplant slice, then roll them up and place seam-side down in a baking dish.
- Pour marinara sauce over the top, making sure each rollatini is well-covered.
- Bake for another 20 minutes, until the sauce is bubbly and the rollatini are heated through.
- Garnish with fresh basil before serving.
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 18gProtéines: 7gFat: 13gSucre: 6g
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