Today I’m sharing my vegan eggplant roll ups recipe that features a delicious and healthy potato-based filling, and can be easily made gluten-free by using tamari instead of soy sauce.
These vegan eggplant roll ups are the kind of dish that looks quite fancy for a special occasion, yet can be made without putting in lots of effort for a casual dinner.
Not only are these roll ups fully vegan, they also have no added oil in the recipe. My only wish was that I had bought two eggplants instead of one to have some leftovers!
UPDATE July 2015: This recipe has been approved by Dr. Michael Greger of Nutrition Facts.org to be a part of his healthy plant-based recipe directory!
I’ll admit that the idea of using roasted eggplant instead of lasagna noodles in Italian-inspired dishes is not new. I’ve seen some recipes online, but never got enough courage to try them because it seemed like too much work.
I have to admit: not all of my recipe inventions come out great the first time I make them, but these wowed my family from the first bite 🙂
A couple weeks ago I made delicious filling for my veggie-loaded vegan enchilada recipe with potatoes, black beans, and bell peppers. It was only logical to try that stuffing in other dishes!
I had a medium-sized eggplant that I sliced lengthwise and roasted in the oven until it was soft. Little did I know that it would shrink so much during roasting! Thankfully, I only had two people to feed (my husband and myself), so those 7 roll ups were just enough.
There was some leftover stuffing which I gladly wolfed down while the roll ups were baking, so I suggest that you use a LARGE eggplant instead of medium when making this dish, and if you’ve got more than two people to feed, definitely double or triple the recipe!
It’s awesome if you have some homemade marinara sauce on hand, but if you don’t (like me that fateful night), feel free to use some store-bought marinara. Make sure it has no high-fructose corn syrup though!
Another shortcut: use leftover vegan mashed potatoes instead of cooking potatoes specifically for this recipe!
I think these roll ups came out pretty good-looking, no? Maybe I’ll make them some day when we have company over for dinner – you know how valuable some recipes can be in those cases!
The best part? My husband declared them so good that they are worth being included into our regular dinner rotation! I have no problem with that, especially since these rollups are (almost) pretty simple to make 🙂
My Vegan Ricotta Stuffed Shells is another veganized Italian dish our family has been enjoying. I’ve served them to both vegans and omnivores (including my Italian mother-in-law), and everyone raved about them.
UPDATE 2019: This recipe has become one of our 2 year old daughter’s favorite recipes from the blog! Here’s a list of 15 kid friendly recipes from the blog that she has approved.
Question for you: What’s your favorite eggplant recipe? Extra brownie points if it’s vegan 😉
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