Vegan Eggplant Rollatini Recipe
With some great ingredient inspiration from the Raiders of the Lost Pantry contest, I came up with this idea. You won't even miss the meat. Try it, yo
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Baking dish
- Saucepan
- Pastry brush
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Paper towel
- Oven
- Stove
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
- olive oil (to brush over eggplant)
- 1 (16 ounce) package firm tofu, pressed for 10 min to get out most of water
- 1/2 (10 ounce) package frozen spinach, drained thoroughly
- 1/3 cup nutritional yeast
- 1/4 teaspoon salt
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2-1 teaspoon garlic, minced or 1/2-1 teaspoon garlic powder, to taste
- 1/4 cup green olives, sliced, drained, chopped
- black pepper
- 1 tablespoon olive oil
- 1 garlic clove
- 1 (28 ounce) can diced fire-roasted tomatoes
- 2 tablespoons tomato paste (I used ketchup)
- 1 -2 teaspoons honey, to taste
- 1/2 limes, juice of or 1 teaspoon lime juice
- fresh basil, coarsely chopped
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