Page 80 - Vegan Food & Living (February 2020)

Weekend
Weekend R E C I P E S R E C I P E S

Aubergine ‘sushi’ rolls
By Teresa Sacramento from The Endo Vegan (theendovegan.com)
Serves 6 | Prep 15 mins plus soaking and salting | Cook 10 mins | Calories 301 (per serving)
FOR THE AUBERGINE FOR THE FILLING 1 Start by soaking the sunflower seeds you’re extra gentle with them when

2 large dark aubergines 120g (1 cup) sunflower for 2 hours. handling the slices.
(eggplants), cut seeds, soaked for 2 hours 2 Lay the aubergine slices on a plate 5 As for the filling, it couldn’t get any
lengthways into about and then drained and salt them for about 45 minutes simpler: just put everything in a
1cm (½in) thick slices 3 tbsp coconut to naturally remove the excess powerful blender and blend until you
salt organic vinegar water out of them. get a smooth, rich consistency pâté.
6 tbsp extra-virgin 3 Preheat the oven to 220°C/Gas 6 It’s time to assemble the rolls (my
organic olive oil Mark 7. favourite part!): spread a thin layer
a handful of fresh 4 Place the aubergine slices on a of the pâté along the length of an
peppermint leaves baking tray covered in parchment aubergine slice. Take some rocket
paper. Bake for 8 minutes in total, and basil leaves and place them on
a pinch of salt
turning them midway through the middle of the slice. All you have
250g (1¼ cups) brown to do now is carefully roll from one
baking, until they’re beautifully
lentils, pre-cooked end to the other, making sure the
brown on both sides. They will
TO GARNISH be your ‘sushi rolls’, so make sure filling doesn’t come out, so don’t use
too much pressure.
fresh basil leaves
50g (2 cups) rocket 24.5g 2.9g 0.03g 1.4g 8.2g
(arugula) leaves Total fat Saturates Salt Sugar Protein

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