Vegan Eggplant Rollatini

This recipe is a great one.  All the flavors work together, it’s a dish you can make ahead of time and then pop in the oven when you want it, it’s full of nutrients and protein, and as my husband says, “it’s a keeper.”


Ingredients (will make 2 pans – cut the recipe in half for 1 pan)

2 large eggplant
1 cup cooked quinoa
1/4 cup pine nuts
1 jar organic low sugar sauce
olive oil
sea salt and pepper

(lemon basil cheeze spread)

1 cup raw cashews (soaked for 30 minutes to soften)
2 garlic cloves
1/4 cup fresh lemon juice
1/4 cup vegetable broth
1 1/2 cups fresh basil leaves
1/2 nutritional yeast
1/2 teaspoon onion powder



Wash and slice the eggplant into long strips.  One eggplant should yield about 10 pieces.  Lightly salt and pepper them.  Add some olive oil to a frying pan and saute the eggplant pieces.

Make the cheeze by blending all of the cheeze ingredients in food processor.


Spread a spoonful of cheeze on one half of each of the eggplant slices and then top with some cooked quinoa and pine nuts.


Roll each piece up and place in baking dish.


Top with sauce and bake at 350 degrees for 20 to 30 minutes.



Choosing healthy living over dying 🙂

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