Vegan Eggplant Rollatini

Vegan Eggplant Rollatini past Italian Eggplant, Salt, Olive Oil, Raw Cashews, Unsweetened Non-dairy Milk, additional supplementary perfect Tofu, Lemon Juice, Diced Onion, Garlic Clove, blithe Basil Leaves, Kalamata Olives, Salt, Marinara Sauce, Panko Breadcrumbs, Olive Oil, Garlic Powder, Salt

The ingredient of Vegan Eggplant Rollatini

• 900 grams italian eggplant or 2 medium eggplants
• salt
• 2 tablespoons olive oil
• 1 cup raw cashews soaked in water 4 8 hours drained and rinsed
• 1 2 cup unsweetened non dairy milk unflavored and
• 7 ounces additional supplementary truth tofu
• 2 tablespoons lemon juice
• 1 4 cup diced onion
• 1 garlic clove minced
• 1 cup vivacious basil leaves
• 1 2 cup kalamata olives more or less chopped
• 1 2 teaspoon salt or to taste
• 3 cups marinara sauce separated
• 1 2 cup panko breadcrumbs
• 1 teaspoon olive oil
• 1 4 teaspoon garlic powder
• 1 pinch salt

Nutritions of Vegan Eggplant Rollatini

calories: nutritioninformation
carbohydrateContent: 680 calories
cholesterolContent: 61 grams
fatContent: 5 milligrams
fiberContent: 43 grams
proteinContent: 16 grams
saturatedFatContent: 22 grams
sodiumContent: 13 grams
sugarContent: 1530 milligrams
: 26 grams

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