If you want something a little different then lasagna, you might want to try this—thinly sliced eggplant rolled around a vegan ricotta cheese filling and topped with a diced tomato sauce.
2 eggplants, sliced thin (3/16")
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| Eggplant wrapped around vegan ricotta cheese filling |
Cashew Ricotta
Vegan Cheddar Cheese, optional
Tomato sauce or petite diced tomatoes with italian seasoning
This paired well with lightly steamed kale as a side dish
Ingredients for Cashew Ricotta (place in Vitamix Blender):
1 cup cashews
1/2 cup hot water
1/4 cup lemon juice
1/4 cup nutritional yeast
2 large cloves garlic
1/2 block firm tofu, about 1 cup
1 1/2 teaspoons dried basil
1 teaspoon salt
black pepper to taste
Process until smooth. Set aside.
Place eggplant slices in medium hot non-stick skillet to soften and start to brown.
Take each softened slice and place a small sliver of vegan cheddar cheese in the center. Top with a heaping tablespoon of the vegan cashew ricotta mixture. Roll the ends up over and place back in the skillet, end side down to finish browning and heat the center mixture.
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| A different way to cook eggplant. |
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| Alternative method: roll eggplant wrap in nutritional yeast before placing in skillet. |
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