Vegan Aubergine Rolls
TM6 TM5

Vegan Aubergine Rolls

4.3 (4 ratings)

Ingredients

Vegan Cheese

  • 200 g blanched almonds
  • 500 g water, lukewarm
  • 30 g freshly squeezed lemon juice (1-2 lemons)
  • 1 tsp cumin seeds
  • 1 tsp ground white pepper
  • 1 tsp garlic powder
  • ¼ - ½ tsp fine sea salt, to taste
  • 2 pinches paprika
  • 3 tsp agar-agar
  • 200 g filtered water
  • olive oil, for greasing

Aubergine

  • 600 g aubergines, sliced lengthways (5 mm, approx. 20 slices)
  • 2 Tbsp olive oil, for brushing

Carrot Cream

  • 30 g shallot, halved
  • 30 g olive oil
  • 300 g carrots, cut in pieces (2 cm)
  • 100 g water
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), gluten free, crumbled
  • 1 tsp curry powder (optional)

Assembly

  • 100 g cherry tomatoes, quartered
  • 10 fresh basil leaves

Nutrition
per 1 portion
Calories
2128.7 kJ / 508.8 kcal
Protein
13.8 g
Carbohydrates
29.6 g
Fat
41.1 g
Saturated Fat
4 g
Fibre
12.5 g
Sodium
293.8 mg

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