Filling
1 cup cooked nettles, drained very dry
1 med onion chopped
2 cloves garlic
1 tsp oregano & thyme
2 tbs vege broth (or enough to mix it all well
1/3 cup eggplant
1/2 cup chopped seitan sausage
Processes all together with s-blade in food processor and set aside.
Assembly
Peel a large eggplant and slice it in to long, thin slices, like lasagna noodles
Put 1 tbs of filling on the skinny end of the eggplant slice and roll it up. Put it in your baking pan seam side down. Keep doing that until you fill the pan, I manage to get 12 out of mine, yours may vary.
Sauce
1 cup agar cheese or sunflower seed cheese
4 tbs yeast
1 cup vege broth
1 clove garlic
Blend well and pour over the rolls.
Sprinkle quinoa over the top
Bake covered for 2 hours.
Shown with baby greens salad, a salad made from kale, cucumber, sauerkraut and a spoonful of veganaise, some leftovers, and a slice of bread with vegan buttery spread.
I thought this was very good and so did the man but our dinner guest found it mushy and yucky.
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