These aubergine roll-ups are smothered in a light sauce and ooze creaminess. It makes a super easy and tasty appetiser or main course that can simply be served on its own or with a side salad. I created this recipe using Sacla’ Vegan Bolognese Sauce.
This is a classic dish, known in Italy as involtini di melanzane. Here the aubergine slices are rolled up in sauce and mozzarella, topped with more sauce, mozzarella and pine nuts, then baked in the oven for around 15 minutes.
Following the success of its vegan pesto, Sacla’ has just launched a range of 4 vegan sauces including Sacla’ White Sauce, Sacla’ Vegan Cheese Sauce, Sacla’ SuperGreen Sauce and Sacla’ Vegan Bolognese Sauce. As with the rest of the Sacla’ range, these vegan sauces boast authentic flavours and taste.
Sacla’ Vegan Bolognese Sauce is made with pea protein which gives it a hearty texture, perfect to bring a plant-based twist to dishes such as spaghetti bolognese, lasagna, pasta bakes etc.. It is very versatile, so you could also use it on baked potatoes, shepperd’s pie, or chilli. For more recipe inspiration visit Sacla’s website.
Gluten, dairy, soya, meat and wheat free, it is suitable for a wide range of dietary needs. Soffrito and Italian tomatoes are the 2 main ingredients besides pea protein, ensuring true Italian character. It has a thick and satisfying texture and comes in a 350g jar. Like all the Sacla’ s products I have tried so far it delivers on taste and quality.
Sacla’ vegan, gluten and wheat free bolognese and white sauces are available from the Free-From aisle in Sainsbury’s, while the whole range is available at Waitrose.