Eggplant Involtini
Teri-Ann Carty
These little pockets of joy will send you and your loved ones to food heaven! Try my vegan Eggplant Involtini tonight.
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Dinner, Lunch, Main Course
VEGAN PARMESAN INGREDIENTS
- 1 cup blanched almonds
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- ½ tsp sea salt
HOMEMADE TOMATO SAUCE INGREDIENTS
- 1 can whole San Marzano tomatoes
- 1 can crushed San Marzano tomatoes
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- pinch of cayenne (optional)
- 2 tbsp tomato paste
- salt and pepper to taste
TOFU RICOTTA INGREDIENTS
- 1 block tofu
- 3 tbsp nutritional yeast
- 3 tbsp cloves garlic (minced)
- 1 tsp sea salt
- cracked pepper
- ½ cup fresh basil (chopped)
- 2 tbsp olive oil
- ½ lemon squeezed
EGGPLANT INVOLTINI INGREDIENTS
- 1 large eggplant
- 2-3 tbsp olive oil
- sea salt
- 2½ - 3½ cups tomato sauce
- 24 Baby spinach leaves (stem removed)
- ¼ cup vegan parmesan (more if desired)
- ½ cup vegan mozzarella (more if desired)
- ⅙ cup pine nuts
- cracked pepper
- chili flakes
VEGAN PARMESAN INSTRUCTIONS
HOMEMADE TOMATO SAUCE INSTRUCTIONS
Sauté onions, add garlic.
Add tomato paste and cook for 1 min.
Add tomatoes, cayenne and cook on simmer for approx. 30 minutes.
TOFU RICOTTA INSTRUCTIONS
Remove tofu from plastic and drain. Wrap the tofu in a kitchen cloth and place something heavy on top. A cast iron pan works beautifully. Press tofu for 20 minutes.
In the bowl of a food processor, crumble tofu into large chunks.
Add in the remaining ingredients and pulse to combine. Scraping down sides as needed. Cheese should be smooth and creamy.
Taste for seasoning. Place in an airtight container in the fridge until you are ready to use.
EGGPLANT INVOLTINI INSTRUCTIONS
Preheat the oven to 355 degrees. Slice eggplant in 1/4” slices. You should get 10 slices of eggplant. Set aside the slices with skin for another use. Lay slices on a parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt on both sides. Place in a preheated oven for 30-35 minutes, turning halfway.
Heat tomato sauce in a small saucepan. Once hot, transfer to a baking dish. If you want saucier, add the full amount of sauce.
Remove eggplant from the oven. Lay 3 leaves of baby spinach on top of eggplant, followed by 1 tbsp of tofu ricotta. Roll up the eggplant and place the sealed side down into sauce. Continue until all the eggplant is rolled.
Increase oven heat to 375.
Sprinkle pine nuts, mozzarella and grated Parmesan over rolls. Sprinkle sea salt, cracked pepper and chilli flakes.
Place in the oven for 15 minutes.
Increase heat to Broil and broil 5-7 minutes until cheese is melty.
Keyword dairy free, eggplant, gluten free, involtini, plant based, vegan