Tonight I got to make eggplant rotini with vegan ricotta cheese! I have never seen ricotta cheese before I usually used a mixture of tofu nutritional yeast and spices but I finally found a vegan version by tofoutti! It was excellent to say the least! I will try it again maybe in lasagna!
I made it like a traditional eggplant rotini to where I mixed the vegan ricotta with Dayia vegan mozzarella with a good amount of basil. I sliced about 1/8'' and fried the eggplant and then let it cool. I then read the mixture in the pieces of fried eggplant. And then covered with homemade pasta sauce and bake at 350 for 45 minutes. The results delicious, that is the reason I don't have any photos, we ate it to fast!
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