If you’re looking for a delightful vegan recipe that impresses without the fuss, Vegan Eggplant Rollatini is the way to go. This dish features thinly sliced, tender eggplant rolled around a creamy cashew ricotta filling, topped with rich marinara sauce, and baked to perfection. It’s a fantastic option for both weeknight dinners and special occasions.
Imagine a plate filled with elegant eggplant rolls, each bite offering a delicious blend of flavors and textures. Not only is this Vegan Eggplant Rollatini visually stunning, but it also provides a satisfying and hearty meal that even non-vegans will love. It’s comfort food that’s healthy and entirely plant-based.
Delicious Vegan Eggplant Rollatini Recipe
These Vegan Eggplant Rollatini are packed with flavor and offer a creamy filling made from blended cashews, garlic, and herbs. Each roll is smothered in marinara sauce and baked until bubbly, delivering a warm, savory experience.
The taste of this dish is a beautiful balance of savory and slightly sweet, with the eggplant providing a luscious texture that complements the creamy filling and tangy sauce.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 cup raw cashews, soaked for at least 2 hours
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon salt, adjust to taste
- 2 cups marinara sauce
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Eggplant: Lay the eggplant slices on a baking sheet lined with parchment paper. Lightly salt them and let sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
- Make the Cashew Ricotta: In a food processor, combine soaked cashews, nutritional yeast, garlic, lemon juice, dried basil, and salt. Blend until smooth and creamy.
- Assemble the Rollatini: Spread a tablespoon of cashew ricotta onto each eggplant slice. Roll it up tightly and place seam-side down in a baking dish.
- Add Marinara: Pour marinara sauce over the rolled eggplant to cover them evenly.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the eggplant is tender and the sauce is bubbly.
- Serve: Garnish with fresh basil leaves before serving. Enjoy your delicious Vegan Eggplant Rollatini!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 18g
- Protein: 10g
- Carbohydrates: 22g