Extreme Makeover Vegan: Aubergine rollatini Ausgabe

Tom’s favorite food is Italian food. Lasagna. Pizza. Baked ziti. Stuffed shells. When we went vegetarian, nichts wirklich verändert. We made sure we got marinara sauce instead of meat sauce and that was that. Jedoch, when we saw the light and went vegan, everything changed. Sicher, I continued to make Italian food – yummy pasta with red pepper infused garlic oil and lots of veggies, pizza with mushrooms, artichoke hearts and sundried tomatoes – and yes, we used shredded vegan cheese which attempted to melt. Jedoch, we were missing the dishes that used ricotta cheese and we were skeptical about tofu as a replacement (we both didn’t really like tofu for awhile; now we love it). On the bright side, I wasn’t making (and eating) a lot of fattening Italian food.

Still I want to keep my hubby happy so I experimented with lots of recipes and finally came up with a simple version of tofu ricotta that I really liked (and so did Tom). It’s fast and easy to make, doesn’t take a lot of ingredients and it’s filled with healthy, delicious spinach to boot. I’ve used it in lasagna but I try not to make that too often because I’m trying to hit that 100-lb. loss milestone. I have used baked eggplant slices to replace the lasagna noodles and that works wonderfully plus kicks most of the carbs to the curb!

But when I want something that is easier to portion and dish out, eggplant rollatini is the way to go! Everyone gets one or two (or three) individual pieces – no cutting required! This makes it easier for me to not overdo it as I might be tempted to cut the size slice I want rather than the size slice I should have. It is also easier and neater to pack some up for Dear Hubby’s lunch the next day.

The mushroom marinara sauce is the easiest sauce ever. It takes less than 20 minutes to make and tastes like it was cooking all day. I don’t add any sugar to my sauce; I have never found it to be acidic but do what you like. Auch, I tend to not peel my eggplant and I don’t salt and drain it either. I have never found the taste to be bitter but again, when it’s your dinner, do what you want. And if you’re lucky enough to have Daiya vegan cheese to use in the recipe, all I can say is I am sooo jealous!! I have yet to taste this magical elixir but I am so looking forward to it.

I served this delicious, yet non-fattening entrée with a side dish of asparagus and grape tomatoes, sautéed in olive oil with onion, garlic and red pepper flakes and a large, green salad.

Now that’s Vegan Italiano! Mangia!

Aubergine rollatini

Serves 6-8 (depending how hungry you are)

2 medium size eggplants
Olivenöl Spray
Spinat-Ricotta-Tofu (siehe Rezept unten)
Mushroom Marinara sauce (siehe Rezept unten)
Salz & Pfeffer nach Geschmack
½ Tasse vegan Mozzarella-Käse, geschreddert
¼ Tasse frische Petersilie, Hackfleisch
Vegan geriebener Parmesan (wahlfrei)

Heizen Sie den Backofen auf 400 Grad. Schneiden Sie die Enden von der Aubergine. Cut the eggplants lengthwise, in ½-Zoll-dicke Scheiben. Arrange eggplant slices onto baking sheet. Das Ganze mit Salz und Pfeffer würzen und mit Olivenöl Spray. Backen, bis sie leicht auf jeder Seite und zart gebräunt, über 15-20 Minuten (die 2. Seite kocht schneller als der 1. Seite). Entfernen Scheiben aus dem Ofen nehmen und abkühlen lassen.

Während die Auberginen kocht, make the mushroom marinara sauce and the tofu ricotta.

Mushroom Marinara Sauce

1 tsp. Olivenöl extra vergine
½ mittelgroße rote Zwiebel, gewürfelt
4 Knoblauchzehen, Hackfleisch
8 oz. Pilze, geschnitten
1- 28oz. kann zerdrückten Tomaten
1- 14 oz. kann gewürfelte Tomaten (oder 2 Dosen, wenn Sie viel Soße mag)
½ TL. getrockneter Oregano
½ TL. getrocknetes Basilikum
½ TL. getrocknete Petersilie
Salz & Pfeffer nach Geschmack

Das Olivenöl in einem mittelgroßen Topf. Sautee Zwiebel und Knoblauch ein paar Minuten, bis sie weich. Pilze hinzufügen und anbraten wenigen Minuten. Crushed und gewürfelte Tomaten zugeben und umrühren. Mix in Gewürzen und Kräutern. Bedecken Sie und kochen lassen und bei schwacher Hitze etwa 15 Minuten.

Tofu-Spinat-Ricotta

10 -16 oz. Tiefkühlspinat, aufgetaut und abgetropft
1 Pfund. Tofu
2 Tbs. Nährhefe
1 tsp. Salz
½ TL. schwarzer Pfeffer
1 ½ TL. getrockneter Oregano
2 tsp. Knoblauchpulver
1 tsp. getrocknetes Basilikum
½ TL. getrockneter Rosmarin
1/8 tsp. Cayennepfeffer

Mix Tofu und Spinat in einer Schüssel. In anderen Zutaten. Mischen Sie, bis es vollständig vermischt. (Sie können eine Küchenmaschine benutzen, aber ich lieber meine Hände benutzen und spielen mit meinem Essen). Wenn Sie nicht besorgt über die Kalorien und wollen, dass die Tofu-Ricotta-cremiger und dekadent zu machen, Sie könnten vegan Frischkäse hinzufügen, Milch (Mandel, Reis, Soja), oder Soja-Sahne.

When the eggplant has cooled, place a tablespoon of the spinach tofu ricotta mixture on one end of the eggplant slice and roll up tightly. Place a light layer of mushroom marinara sauce on the bottom of a baking dish. Place the eggplant rollatini into the baking dish, Naht nach unten. Continue with remaining eggplant. Evenly distribute the mushroom marinara sauce on top of the eggplant rollatini. Top with the shredded vegan cheese and bake for about 15 Minuten oder bis der Käse geschmolzen ist. Aus dem Ofen nehmen, Garnieren mit frischen Petersilie bestreuen und servieren. Haben extra Sauce und geriebenem Parmesan vegan verfügbar, gegebenenfalls.

Nutritional Info (für 1 von 8 Portionen):
110 cal. * 10.9g fiber * 5.8 g fat * 5.2g protein

Genießen!

(Besucht 1,708 mal, 1 Besucher heute)

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8 Responses to Extreme Makeover Vegan: Aubergine rollatini Ausgabe

  1. toni Juli 21, 2010 bei 2:18 am #

    Rhea i was delighted to read your account of 500 Tage, which i intend sharing with everyone. You go girl! Some good recipes too!

  2. Sue Dezember 18, 2009 bei 8:29 am #

    What an incredible story & FABULOUS recipes! You are one beautiful lady & appreciate your sharing your life & Lebensmittel. Who needs all those food shows (except Christina Cooks) when we’ve got YOU!
    Sue
    Woodstock, IL

  3. Stenya September 13, 2009 bei 9:47 am #

    Wow, can’t wait to try it – definitely want to make the mushroom marinara even if I’m too lazy to do the rollatini. 🙂

  4. taketenx2 September 13, 2009 bei 4:44 am #

    Das sieht toll aus! Do you think it’s possible for you to list the WW points too? That would save me so much time! 🙂

  5. Jane September 13, 2009 bei 2:49 am #

    May try this for Andy’s son, who is a vegan, or better yet, maybe you and Tom will come, auch, and you can help me with the cooking!

  6. Anonym September 13, 2009 bei 2:31 am #

    Tom here: this is just the best eggplant dish I’ve had since Rhea’s last one! 🙂 The combination of flavors and textures is amazing.

  7. Furyfaerie84 September 13, 2009 bei 1:42 am #

    Awesome recipes, will try these in the future! You are helping me to see I can be vegan and cook great food.

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  1. Spinat und Artischocken rollatini | Das "V" Wort - Februar 22, 2015

    […] posted my recipe for Spinach-Artichoke Dip years ago. I’ve posted the recipe for my Eggplant Rollatini years ago. Lasagne? Jawohl. I’ve posted a couple of those recipes here and here. Now those […]

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