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Everyday cooking
Eggplant and Zucchini Rolls
Eggplant and zucchini vegan rolls with Violife Just Like Cream Cheese and Violife Just Like Feta. It's the perfect vegan summer dish to enjoy!
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Cooking time10 min![]()
Preparation time20 min![]()
ServingsPortions 8
FOR THE CRÊPE BATTER:
- 4.4 oz plain flour
- 10 fl oz coconut or oat Milk
- 0.7 oz chickpea flour
- 0.35 oz cornflour
- 1/2 tsp salt
- 1 tbsp olive oil
FOR THE FILLING:
- 2 Violife Just Like Smoked Provolone Slices
- 2 tbsp olive oil
- 1 onion finely chopped
- 8.8 oz chestnut mushrooms finely diced
- 1 garlic clove crushed
- 1/4 tsp fresh thyme
- 2 zucchinis grated
- salt and pepper
- Prepare ginger and scallions in metal bowl.
- Heat butter in a heavy bottomed pan over high heat until foaming and browed- around 3 minutes.
- Quickly pour hot Violife Plant Butter over ginger and scallions.
- Allow to cool for 3 minutes, then stir in salt, agave, and mushroom powder. Set aside.
- For Beans and Greens: Heat olive oil and garlic in heavy bottomed pan until sizzling but not browned- about 1 minute.
- Add greens and cook until softened- about 3 minutes- depending on sturdiness of the greens.
- Add beans and broths, and bring to a boil.
- Skim fat and then season to taste with salt and pepper.
- Plate beans and greens and garnish with ginger-scallion Plant Butter.
- The Plant Butter keeps up to 2 weeks refrigerated and is excellent served with toasted bread, in sautés, and seasoned vegetables.
