Vegan Aubergine Rolls

Name: Vegan Aubergine Rolls
Prep time: 30 min
Cook time: 11 h 15 min
Total time: 11 h 15 min
Yield: 4 portions
Ingredients: 200 g blanched almonds; 500 g water; 30 g freshly squeezed lemon juice; 1 tsp cumin seeds; 1 tsp ground white pepper; 1 tsp garlic powder; ¼ - ½ tsp fine sea salt; 2 pinches paprika; 3 tsp agar-agar; 200 g filtered water; olive oil; 600 g aubergines; 2 Tbsp olive oil; 30 g shallot; 30 g olive oil; 300 g carrots; 100 g water; 1 heaped tsp vegetable stock paste, homemade; 100 g cherry tomatoes; 10 fresh basil leaves

4.3 4 ratings

Prep. 30 min

Total 11 h 15 min

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