Comments on: Vegan Eggplant Rollatini

By: Melissa Huggins

Melissa Huggins — Fri, 02 Aug 2024 18:46:10 +0000

In reply to Bevi. Hi Bevi, I'm so happy it was hit! Thank you for giving it a try. :)

By: Bevi

Bevi — Mon, 10 Jun 2024 04:10:42 +0000

Absolutely amazing and toddler approved!

By: Melissa Huggins

Melissa Huggins — Thu, 15 Feb 2024 20:58:16 +0000

In reply to Islay. I'm so glad it was hit, Islay! Thanks for trying it out and sharing wonderful feedback. :)

By: Islay

Islay — Thu, 25 Jan 2024 22:32:16 +0000

Tried this recipe yesterday. So simple to follow the recipe. The finished dish was FANTASTIC. It’s at the top of our make again list. Thank you.

By: Melissa Huggins

Melissa Huggins — Fri, 16 Sep 2022 21:12:07 +0000

In reply to Chava. Hi Chava, you can make the tofu ricotta a few days ahead of time to make it easier. These would be fine in the fridge for a couple of days once cooked. Wishing you the best on your big dinner celebration. :)

By: Chava

Chava — Sun, 11 Sep 2022 12:34:42 +0000

I've made this numerous times, and it's always a hit. I'm having a big dinner in a few weeks and I'm looking for things I can make and freeze in advance. Has anyone tried freezing and reheating this dish successfully?

By: Melissa Huggins

Melissa Huggins — Wed, 15 Dec 2021 17:41:50 +0000

In reply to Beth. Thanks for sharing your tips with us Beth. Glad you liked the recipe. :)

By: Beth

Beth — Mon, 13 Dec 2021 01:29:32 +0000

I doubled the ricotta and super-stuffed the rolls. Also forgot the lemon juice but still DELICIOUS! And easy. Tip: I added a tiny can of tomato paste to the marinara to make it thick. I sprinkled hemp seeds on top before putting it in the oven for pseudo Parmesan

By: Support @ Vegan Huggs

Support @ Vegan Huggs — Fri, 13 Aug 2021 17:27:30 +0000

In reply to Vanessa. Hi Vanessa! We are so happy to hear that you loved it - thanks for giving it a try!

By: Vanessa

Vanessa — Sat, 07 Aug 2021 01:52:53 +0000

In love with this dish. It was delicious and easy to make.