Go Back Email Link
+ servings
Eggplants Involtini

Recipe: Vegan Eggplant Involtini

This Vegan Eggplant Involtini (aubergine involtini) recipe is the veganized version of the classic Italian dish.
5 from 24 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Sides
Cuisine Gluten-Free, Italian, Vegan, Vegetarian
Servings 4 servings
Calories 253 kcal

Ingredients
 
 

  • 2 medium eggplants
  • 1 tablespoon salt

Filling:

Directions
 

  • Slice Egglant. Start by finely slice the Eggplant lengthways and spread the slices in a trey.
    2 medium eggplants
  • Sprinkle salt on top of them and let them "sweat" for 30 minutes (this will remove the Eggplant's bitter flavor).
    1 tablespoon salt

Filling

  • Steam the cauliflower head or boil it in 5 cups of water and cook it for 10 minutes.
    1 small cauliflower head
  • Soak the porcini mushrooms in 2 cups of warm water for 5 minutes.
    1 ounce dry porcini mushrooms
  • Crumble the tofu with your hands.
    9 ounces organic extra firm tofu
  • Chop and stir fry. 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.
    1 medium onion, 2 garlic cloves, 1 cup parsley, 9 ounces organic extra firm tofu
  • Coarsely chop the steamed cauliflower and hydrated mushrooms and add them to the onion mix. Cook for another 5 minutes.
    1 small cauliflower head, 1 ounce dry porcini mushrooms
  • Blend. In a food processor or blender, mix the stir fry mixture, the cauliflower, mushrooms, plus the nutritional yeast, rosemary, salt, and pepper.
    12 tablespoons nutritional yeast, 1 rosemary sprig, 1 teaspoon salt, ½ teaspoon black pepper
  • Remove any excess salt from the eggplant layers.
    2 medium eggplants
  • Grill. Lightly grill the eggplant layers on a skillet and reserve them on a plate to start preparing the involtinis.
    2 medium eggplants
  • Roll. 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.
    vegan bechamel sauce
  • Top. After finishing the rolls, top them with the rest of the bechamel sauce.
    vegan bechamel sauce
  • Cook in a skillet at a medium-low temperature for about 10 minutes until they are meltingly tender.
    4 vegan Parmesan Cheese

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 Facts

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