In which our own intrepid Kathie B. brings listeners to the intersection of eggplant, vegan ricotta and marinara sauce for your taste tempting delight…
This Vegan Eggplant Rollatini is a great meal for your summer menu. It’s light, yet satisfying and it’s brimming with smoky flavor. Plus, it’s easy to make from budget-friendly ingredients.
VeganHuggs
START BY MAKING THE TOFU RICOTTA
This part is really easy! You just have to press the tofu for 15-20 minutes to drain excess moisture. Then pop it in the food processor along with non-dairy yogurt, lemon juice, apple cider vinegar, salt, granulated onion, and garlic. Now pulse 4-5 times to reach a ricotta consistency. Add fresh basil if desired and pulse to break down into flecks.
Thin sliced Eggplant turns silky soft when grilled, infused with lots of smoky flavors. Roll it up with easy-to-make vegan ricotta and bake in a savory sauce.
See the full recipe at: VeganHuggs
