Roll it up, Heat it up, Inhale!..... Vegan Eggplant Rollatini

Ok, maybe don't inhale this dish.  Take your time and enjoy!  It's a pretty simple recipe using extra soft tofu and nutritional yeast for the ricotta filling.  I was weary about how this was going to taste, but it turned out to be delicious and creamy.  Low carb, low fat, high in nutrients, high in flavor.

You can absolutely play around with the filling.  I used kale and spinach, but use whatever you have in you "plantry".  Some nice sauteed mushrooms would be a great addition and would make this recipe a bit heartier.






Ingredients:
1/2 block soft tofu
1/2 lemon
1/4 cup nutritional yeast
italian seasoning & salt
garlic powder
1/2 eggplant sliced into long strips (use mandolin if have)
1/4 diced red onion
kale and spinach
1 garlic clove
tomato sauce
vegan mozzarella
evoo

Directions:
preheat oven to 375.  For the "ricotta", blend the top 5 ingredients until smooth.  Lightly brush each slice of eggplant with evoo and salt.  Sautee the garlic, red onion and your leafy greens.  Mix the "ricotta" and sauteed vegetables together.  Spoon the mixture in the center of each eggplant piece and roll 'em up.  Place in a lightly oiled baking dish, cover with tomato sauce and sprinkle with the vegan mozzarella.  Bake for 20-25 minutes.

tip:  vegan cheese is hit or miss.  So far, my favorite brand is daiya.