Vegan Aubergine Rolls

Vegan Aubergine Rolls

4.3 4 ratings
Prep. 30min
Total 11 h 15min
4 portions

Ingredients

Vegan Cheese
  • blanched almonds
    200 g
  • water lukewarm
    500 g
  • freshly squeezed lemon juice (1-2 lemons)
    30 g
  • cumin seeds
    1 tsp
  • ground white pepper
    1 tsp
  • garlic powder
    1 tsp
  • fine sea salt to taste
    ¼ - ½ tsp
  • paprika
    2 pinches
  • agar-agar
    3 tsp
  • filtered water
    200 g
  • olive oil for greasing
Aubergine
  • aubergines sliced lengthways (5 mm, approx. 20 slices)
    600 g
  • olive oil for brushing
    2 Tbsp
Carrot Cream
  • shallot halved
    30 g
  • olive oil
    30 g
  • carrots cut in pieces (2 cm)
    300 g
  • water
    100 g
  • vegetable stock paste, homemade
    1 heaped tsp
    1 vegetable stock cube (for 0.5 l), gluten free, crumbled
  • curry powder (optional)
    1 tsp
Assembly
  • cherry tomatoes quartered
    100 g
  • fresh basil leaves
    10

Nutrition per 1 portion

Calories 508.8 kcal / 2128.7 kJ
Protein 13.8 g
Fat 41.1 g
Carbohydrates 29.6 g
Fiber 12.5 g
Saturated fat 4 g
Sodium 293.8 mg

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