Best 2 Vegan Eggplant Rollatini Recipes

Eggplant rollatini is a classic Italian dish that can be easily adapted to a vegan diet. It is a delicious and visually appealing dish that is perfect for special occasions or everyday meals. This recipe is a guide to creating a delectable vegan eggplant rollatini that will satisfy your taste buds and impress your guests. Prepared with simple and accessible ingredients, this recipe outlines the steps to create a rich and flavorful filling, roast and prepare the eggplants, and assemble the rollatini. With detailed instructions and helpful tips, this recipe ensures a successful and enjoyable cooking experience.

Here are our top 2 tried and tested recipes!

VEGAN EGGPLANT ROLLATINI

Vegan Eggplant Rollatini image

I adapted this dish from a vegan umami cooking class I took one night last year. Pretty purple eggplant rolled with vegan cashew cheese and pesto, and baked in tomato sauce--it's so incredibly tasty, and sure to please anyone. It's casual and elegant, healthy yet comforting.

Provided by Juhea Kim

Categories Fruits and Vegetables Vegetables Eggplant

Time 7h50m

Yield 4

Number Of Ingredients 15

Ingredients

2 ½ cups unsalted raw cashews
2 tablespoons red wine vinegar
2 teaspoons white miso
½ teaspoon raw sugar
salt to taste
3 cups roughly chopped basil leaves
⅓ cup roughly chopped raw walnuts
¼ cup extra-virgin olive oil
2 tablespoons nutritional yeast
½ lemon, juiced
1 clove garlic, minced
1 large light purple eggplant, cut into 1/4-inch slices
1 ½ tablespoons extra-virgin olive oil
salt and ground black pepper to taste
2 cups marinara sauce

Steps:

Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.
Combine cashews, red wine vinegar, miso, sugar, and salt in a high-speed blender; blend until mixture is thick and creamy.
Combine basil leaves, walnuts, 1/4 cup olive oil, nutritional yeast, lemon juice, and garlic in a food processor; blend until pesto is smooth.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Toss eggplant with 1 1/2 tablespoon oil, salt, and pepper in a large bowl. Arrange eggplant on the baking sheet.
Broil eggplant until browned, about 5 minutes per side. Reduce oven temperature to 350 degrees F (175 degrees C).
Spread 3/4 cup marinara sauce in the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an eggplant slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto, and eggplant slices. Dot the eggplant with remaining marinara sauce. Cover dish with aluminum foil.
Bake in the preheated oven until sauce is heated through, about 10 minutes.

Nutrition Facts : Calories 888.4 calories, Carbohydrate 59.5 g, Cholesterol 2.5 mg, Fat 67 g, Fiber 14.8 g, Protein 24.5 g, SaturatedFat 10.9 g, Sodium 714.7 mg, Sugar 21.1 g

VEGAN EGGPLANT ROLLATINI

Vegan Eggplant Rollatini image

With some great ingredient inspiration from the Raiders of the Lost Pantry contest, I came up with this idea. You won't even miss the meat. Try it, you may be surprised.

Provided by Sharon123

Categories European

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 large eggplants, sliced lengthwise into 1/4 inch thick slices
olive oil (to brush over eggplant)
1 (16 ounce) package firm tofu, pressed for 10 min to get out most of water
0.5 (10 ounce) package frozen spinach, drained thoroughly
1/3 cup nutritional yeast
1/4 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/2-1 teaspoon garlic, minced or 1/2-1 teaspoon garlic powder, to taste
1/4 cup green olives, sliced, drained, chopped
black pepper
1 tablespoon olive oil
1 garlic clove
1 (28 ounce) can diced fire-roasted tomatoes
2 tablespoons tomato paste (I used ketchup)
1 -2 teaspoon honey, to taste
1/2 limes, juice of or 1 teaspoon lime juice
fresh basil, coarsely chopped

Steps:

Place eggplant slices onto baking sheets and sprinkle well with sea salt or kosher salt. Let sit for 30 minutes; this will decrease the bitterness and removes excess moisture.
Pat the slices dry, and spray them or brush them lightly with olive oil.
Make the tomato sauce:.
Heat the olive oil in a saucepan and saute the garlic till fragrant. Add the diced tomatoes, paste, honey, lime juice, and heat thoroughly. Toss in basil at the end, and remove from heat.
Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min) flipping slices halfway through.
While eggplant cooks, place the tofu in a bowl and crumble it with your hands. Add the nutritional yeast, salt, pepper, garlic, basil, oregano, and spinach. Add in chopped olives. Mix it well with your hands, crumbling through fingers till it resembles a bowl of ricotta cheese.
When eggplant is done cooking and cooled some, transfer slices to a cutting board and add about 3 tbsp of the ricotta mixture to the end of one side. Roll up from that side, and place seam down in a baking dish until you've finished rolling up all of the slices.
Reduce oven to 350 degrees. Cover the eggplant rolls with the tomato sauce, and bake, uncovered, for about 20-25 minutes, or until hot. Serve and enjoy!

Tips for Making Vegan Eggplant Rollatini:

Choose the right eggplant. Look for eggplants that are firm and have a deep purple color. Avoid eggplants that have blemishes or bruises.
Slice the eggplant thinly. This will help the eggplant cook evenly and prevent it from becoming too soft.
Salt the eggplant slices. This will help to draw out the moisture and prevent the eggplant from becoming bitter.
Pan-fry the eggplant slices. This will help to caramelize the eggplant and give it a slightly smoky flavor.
Make the filling. There are many different fillings that you can use for eggplant rollatini, such as tofu ricotta, spinach and mushroom, or roasted vegetables.
Roll the eggplant slices. Once the filling is ready, spread it over the eggplant slices and roll them up tightly.
Bake the eggplant rollatini. This will help to melt the cheese and warm the filling.

Conclusion:

Vegan eggplant rollatini is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a healthy and satisfying meal that is perfect for any occasion. With its crispy eggplant, creamy filling, and rich tomato sauce, vegan eggplant rollatini is sure to please everyone at your table.