Vegan Eggplant Involtini with Harissa Sauce
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Oh My Veggies · by Nicole★ 5.0 (1)

Vegan Eggplant Involtini with Harissa Sauce

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 35%
CARBS 58G46% OF CAL
13G FIBER19G OTHER27G TOTAL SUGAR
FAT 26G48% OF CAL
5G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender baked eggplant slices stuffed with cashew ricotta and baked in spicy harissa tomato sauce. This vegan main is aromatic and rich, perfect for a satisfying dinner.

mainmediterraneancasseroletofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large Italian eggplant (about 1 ½ pounds)
  • 1-2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 1 28-ounce can tomato puree
  • 2 tablespoons tomato paste
  • 1-2 tablespoons harissa paste (or to taste)
  • 1 ½ teaspoons maple syrup (or granulated sugar)
  • Salt and pepper to taste
  • 1 cup raw cashews (soaked in water 4 to 8 hours and drained)
  • ¼ cup chopped onion (about ½ small onion)
  • 2 garlic cloves
  • ¼ cup unflavored soy or almond milk
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ½ pound extra firm tofu (drained)
  • 1 cup torn fresh basil leaves
  • ½ cup coarsely chopped Kalamata olives
  • 1/3 cup panko breadcrumbs
PREP
20M
SODIUM
632MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.