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Vegan Eggplant Lasagna Rolls Recipe

Vegan Eggplant Lasagna Rolls

Guest Contributor Seth Lewis
Seth came up with this delicious recipe while teaching a cooking class at the Gramercy Las Vegas. The recipe had to be easy enough for a home cook but fancy enough to impress. This eggplant recipe goes well with the lighter red wines like Pinot Noir and Merlot. Try these as a main dish or appetizer at your next dinner party and it will be sure to please.

Vegan-Eggplant-Lasagna-Rolls-ingredients

 

Fine ground pumpkin seeds (pumpkin seed flour) 1cup

Peeled eggplant medium dice about 1cm by 1cm. 2cups

Medium sized whole eggplant sliced in 1/4 in planks

2tbs italian herbs fine chopped (Italian seasoning)

1tsp Pink Salt

3 tbs olive oil

3 tbs unsweetened almond milk or make your own

One jar organic vegan pasta sauce or make your own

Fine chopped fresh basil to taste

Vegan shredded mozzarella Cheese

 

Place the eggplant planks on a panini press for about 1 minute gently remove and set aside to cool or lay planks on a cookie sheet and place in a preheated 325′ oven for 20 minutes.

Vegan-Eggplant-Lasagna-Rolls-grill-eggplant

While the eggplant planks cool get going on the ricotta filling

I use pumpkin seed they are a fantastic source of many of the nourishments a vegan needs. I grind them at home in a high powered blender they will grind just as well in an electric coffee grinder friends I know you have one someplace behind your coffee pods.

Vegan-Eggplant-Lasagna-Rolls-make-mix

Gently sauté the diced eggplant to cook it through and evaporate some of the natural moisture do this dry in a nonstick skillet or place in 325′ oven for 15 minutes take out and let cool.

Place cooled diced eggplant in a high powered blender with almond milk and olive oil blend thoroughly fold into the pumpkin seed flour gently add salt and Italian herbs you will be pleased at how familiar the texture is to ricotta cheese.

Vegan-Eggplant-Lasagna-Rolls-fill

Spoon moisture onto cooled eggplant planks and gently roll, set each on a nonstick cookie sheet yield six to twelve depending on the size of the eggplant. Spoon tomato sauce sprinkle cheese on each roll and bake at 325′ for 25 minutes remove from oven sprinkle with fresh basil and serve.

Vegan-Eggplant-Lasagna-Rolls-finished

You are in for a wholesome, energy enhancing treat

Soy, nut, and gluten free. Vegan, vegetarian, ketogenic.

 

 

 

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