Go Back Email Link
+ servings
vegan eggplant involtini

Vegan Eggplant Involtini

This vegan eggplant involtini (aubergine involtini) recipe is the veganized version of the classic Italian dish.
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Sides
Cuisine Gluten-Free, Italian, Vegan, Vegetarian
Servings 4 servings
Calories 253 kcal

Ingredients
 
 

  • 2 medium eggplants
  • 1 salt

Filling:

Instructions
 

  • Start by finely slice the Eggplant lengthways and spread the slices in a trey.
  • Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).
  • Now let's get into preparing the filling.
  • Steam the cauliflory head of boil 1 liter of water and cook the cauliflower for 10 minutes.
  • Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
  • Crumble the tofu with your hands.
  • Coarsely chop the parsley, onion, and garlic and stir fry them with the tofu on medium heat until the mix is fragrant and pale golden, approximately 5 minutes.
  • Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
  • In a food processor or blender, prepare a mixture with mixture plus the nutritional yeast, rosemary, salt, and pepper.
  • Remove any excess salt from the eggplant layers.
  • Lightly grill the eggplant layers on a grill or skillet and reserve them on a plate to start preparing the involtinis.
  • Add the tofu filling to the narrow end of the eggplant slices, roll them up and place them in a skillet with some Vegan bechamel sauce on the bottom.
  • Put some bechamel sauce in the skillet and place the involtini altogether.
  • After finishing the rolls, top them with the rest of the bechamel sauce.
  • Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.

Notes

Serve hot.
Vegan Bechamel Recipe
Vegan Parmesan Recipe
Wine Pairing by our Sommelier Ramón Barreiro @pejobarreiro
  • Italian - Fresh White - Greco di Tufo
  • French - Rosé - Grenache, Cotes de Provence 
  • German - White - Riesling Troken
 

Nutrition

Calories: 253kcalCarbohydrates: 41gProtein: 23gFat: 3gSaturated Fat: 1gSodium: 1843mgPotassium: 1746mgFiber: 17gSugar: 13gVitamin A: 1326IUVitamin C: 97mgCalcium: 106mgIron: 4mg
Keyword filling, tofu
Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!