Low Sodium Vegan Eggplant Rollatini

Total time1 hr 55 min

Prep time40 min

Cook time45 min

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Ingredients

4 servings

For the eggplant

2 large eggplants (about 2 lb total), trimmed
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1 ½ tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For the cashew-tofu ricotta

1 cup raw cashews, soaked in cold water for at least 30 minutes, then drained
1 block (14 oz) firm tofu, drained and pressed
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
2 garlic cloves, minced
¼ tsp black pepper
1 cup fresh baby spinach, roughly chopped
¼ cup fresh basil leaves, thinly sliced

For assembly

2 ½ cups marinara sauce, divided
½ cup vegan parmesan, divided

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Slice each eggplant lengthwise into planks about 1/4 inch thick — you need at least 12 planks total. Lay them in a single layer on a colander or paper-towel-lined baking sheet, sprinkle both sides with 1 tsp of the kosher salt, and let them sit for 30 minutes until beads of moisture appear on the surface. Pat thoroughly dry with paper towels.
2
While the eggplant drains, place the drained cashews in a food processor and process until finely ground, about 30 seconds. Add the pressed tofu, nutritional yeast, lemon juice, minced garlic, remaining 1/2 tsp salt, and black pepper. Process until the mixture is smooth and creamy, scraping down the sides as needed, about 1–2 minutes. Transfer to a bowl and fold in the chopped spinach and sliced basil. Set aside.

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