Today I have a guest post for you from Amily who reached out to me and asked if she could share one of her favorite vegan recipes with the readers of Vegan Runner Eats. Amily’s Vegan Ricotta-Stuffed Eggplant Rolls can become a great addition to your Valentine’s Day dinner.
Here’s what Amily says:
Valentine’s Day is right around the corner, and streets start flooding with energized romantics, toy hearts and chocolates of all shapes and sizes. This time of the year, especially, we are all craving to surprise our loved ones with a delicious dinner.
Today I’d like to share a recipe for my Vegan Ricotta-Stuffed Eggplant Rolls – a healthy, heavenly starter dish that’s guaranteed to win the heart of your Valentine, whether they are vegan or not.
For the Vegan Ricotta:
- 1 1/2 cups of raw cashews, soaked in water for 1-2 hours or overnight
- 7 oz firm tofu
- Juice of one third of a lemon (around 2/3 tablespoons)
- 1/4 cup of non-dairy milk
- Salt and ground black pepper, to taste
For the Rolls:
- 2 medium eggplants
- 3 Tbsp extra virgin olive oil, or more as needed
To Serve (optional):
- Fresh herbs like chives, parsley, etc.
- Grated lemon zest
- Marinara sauce
Prepare the Vegan Ricotta:
- Place the drained cashews into a food processor along with the tofu. Add half of the non-dairy milk, and blend the mixture until relatively smooth but with a bit of the grainy texture left.
- Add the rest of the ingredients: lemon juice, salt and pepper. Proportions may vary depending on how flavourful you want the “cheese” to be.
Prepare the Eggplant:
- Cut the eggplants in 1/2" thick slices lengthwise (do not use the green top part).
- Preheat a cast iron or a thick-walled nonstick frying pan with 1-2 Tbsp of extra virgin olive oil. For extra flavor and a more intricate taste, chop up one small clove of garlic and let it sit in the olive oil for some time - this will infuse it with slight pungency. (It is up to you whether you want to keep the small pieces of garlic in the oil or remove them before adding the oil to the pan.)
- Once the oil is hot, place the eggplant slices into the pan in a single layer, working in batches. Cook over medium heat, waiting for the bottoms of each piece to turn a beautiful shade of brown, and then flip.
- Once all of the eggplant is cooked, let the slices cool slightly.
Assemble the Rolls:
- Place the cooked eggplant slices on a cutting board, and spread a thin layer of vegan ricotta on each of them, then roll each slice into a tight roll. If you find that they do not stay in a roll, you can use a toothpick to stabilize them. (Make sure to take them out before serving the dish!)
- Serve the eggplant-ricotta rolls chilled or at room temperature. Feel free to top them with some chopped chives or a drizzle of lemon zest, or with some marinara sauce for a classic Italian touch.
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:2 rolls
Amount Per Serving: Calories: 562 Total Fat: 36g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 2mg Sodium: 347mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 11g Sugar: 22g Sugar Alcohols: 0g Protein: 18g
Amily is a longtime vegan, red wine advocate, and health ambassador. Member of a team of freelance writers from New York publishing recipes for the Secrets of Vegan Baking blog and product reviews for Consumerion site.
Images for this post were provided by Amily.
Note from Alina: For a different take on eggplant rolls, check out my Eggplant Rollups with Black Bean and Potato Stuffing recipe. And to wow your Valentine with a delicious yet simple homemade dessert, try my Chocolate Decadence Candy made with just three ingredients!
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