Marinated eggplant cannelloni | Nourish plant-based living

Ingredients

• Serves: 4–6
• True
• MARINATED EGGPLANT
• 1–2 eggplants
• False
• ½ cup olive oil
• ½ cup balsamic vinegar
• ½ cup soy sauce
• Spinach and tofu ricotta filling
• 500g baby spinach (or 2 bunches of silver beet, chopped)
• ½ tbsp olive oil
• 1 large onion, diced
• 2 packets of silken tofu (300g each)
• 1 cup fresh basil (or 1 tsp dried)
• 4 tbsp nutritional yeast
• 2 tsp salt
• ½ tsp pepper
• ½ tbsp garlic powder
• Tomato sauce
• 500g fresh ripe tomatoes, chopped (or 1 can crushed tomatoes)
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1 tsp salt
• Cheese sauce
• 2 tbsp vegan butter
• 2 tbsp plain flour
• 2 cups plant-based milk
• 2 tsp salt 3 tbsp nutritional yeast
• 1½ tsp garlic powder