Rating5/5 (from 1 ratings)5
YieldMakes 8-10 Manicotti
1 eggplant (peeled)
1 tablespoon sea salt
3 tablespoons olive oil
2 tablespoons apple cider vineager
1 tablespoon Nama Shoyu
6 baby bella mushrooms
6 sun-dried tomatoes
6 basil leaves
1 splash Nama Shoyu
1 tablespoon olive oil
2 tablespoons nutritional yeast
3 tablespoons yellow pepper (chopped)
1. Peel the eggplant. Slice eggplant lengthwise into long thin strips (8-10 for an average eggplant). Toss the eggplant with the sea salt and leave to sit for about an hour (this will help to remove bitterness).
2. Squeeze out juice from the eggplant and toss with marinade (olive oil, apple cider vinegar, and Nama Shoyu). Let sit at least an hour, but overnight marinating = cosmic taste party.
3. Blend mushrooms, sun-dried tomatoes, basil leaves, Nama shoyu, olive oil, and nutritional yeast in food processor. Whiz it all up until it is homogeneous and looks like ravioli filling. Add Nama shoyu as needed. Fold in chopped yellow pepper. Pat eggplant slices dry of extra marinade and lay them out. Place a healthy dollop of filling on each slice and roll up like manicotti.
4. Dehydrate for a few hours and enjoy!
MonsieurReality's ThoughtsBy MonsieurReality
Warm, delicious, Italian inspired.
Kind of reminds me of Chef Boyardee if Chef Boyardee tasted good.
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