Vegan Lasagna Roll Ups
Ingredients
The eggplant
-
2
medium
eggplants (sliced into 12 ¼-inch slices lengthwise)
The tofu filling
-
2
medium
lemons (juiced)
-
1 ½
ounce
block extra-firm tofu (drained and pressed dry for 10 minutes)
-
3
Tbsp
nutritional yeast
-
½
cup
fresh basil (finely chopped)
-
1
Tbsp
dried oregano
-
3-4
Tbsp
extra virgin olive oil
-
½
tsp
salt
-
½
tsp
pepper
-
¼
cup
vegan parmesan cheese (optional)
For serving
-
2-3
cups
favorite marinara/red sauce
-
to taste
fresh basil (optional, chopped)
Instructions
- Preheat the oven to 425°F (218°C). Salt the eggplant slices and let them sit in a colander for 15 minutes to remove excess moisture.
- Rinse and dry the eggplant slices thoroughly, then arrange them on baking sheets and bake for 13-15 minutes.
- While the eggplant is baking, combine all tofu filling ingredients in a food processor and blend until semi-pureed.
- Pour some marinara sauce into a baking dish and reserve the rest for topping.
- Scoop filling onto each eggplant slice and roll them up, placing seam side down in the baking dish.
- Pour more sauce over the rolls and bake for 15-23 minutes until bubbly and slightly browned.
- Serve immediately with additional vegan parmesan and fresh basil.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
132
Total fat
8g
Total carbohydrates
10.8g
Total protein
7g
Sodium
293mg
Cholesterol
0mg
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