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Vegan Eggplant Cannelloni with Pine Nut Sauce

by Phoebe (follow)
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Eggplant Cannelloni with Pine Nut Sauce
Delicious Egglpant Cannelloni with Pine Nut Sauce

A very healthy, delicious eggplant dish for the whole family and is an excellent source of protein, fibre, calcium and iron. The dish uses no oil, except for a light coating on the trays to cook the eggplant so they don't stick.

This dish is easy to reheat for an easy workday lunch.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: 6

For the Eggplant
2 large eggplants sliced lengthwise, 1 cm thickness
2 red capsicums roughly chopped
1 onion roughly chopped
1 cup of carrots chopped
cup celery, chopped
4 cloves garlic finely diced
1 cup baby spinach
Seasoning of choice
I cup of cooked brown rice (You could use cooked quinoa, spelt or barley if preferred)
2 cups passata sauce
6 tablespoons shredded non-dairy cheese or crumbled firm tofu - before crumbling, press tofu gently with paper towels to remove excess liquid

For the pine nut sauce
cup onion, chopped
2 cloves garlic finely diced
tomato, chopped
1 teaspoon chili powder or cayenne powder
cup roast capsicums (make yourself, or if buying, get a small jar of them in vinegar, not oil)
2 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons pine nuts
2 tablespoons nutritional yeast

Preheat oven to 175 C, and lightly oil 2 non-stick baking trays. Arrange eggplant in a single layer and bake for 20 minutes or until eggplant is flexible enough to be rolled up. Set aside.

Once soft enough to roll up, they're ready

Heat 2 tablespoons water in a large pan, add capsicums, onion, carrots, celery and garlic and saute until tender, add more water if needed.

Add spinach and seasoning of choice and cook until spinach wilted then add cooked brown rice to the mixture.

Transfer mixture to a mixing bowl, add 2-3 tablespoons of passata sauce and all the shredded cheese/crumbled firm tofu.

Spread cup of passata in a baking tray. Spoon mixture on each eggplant slice, roll up and place in the pan.

When finished rolling all the eggplant, pour the remaining passata sauce over the rolls and bake for 20 minutes, until heated through.

Onion mixture

For the pine nut sauce
Saute the onions, garlic, tomatoes in a little water until translucent, add chili powder, and saute for another minute

Blend onion mixture in a high-speed blender and add the remaining ingredients (capsicum, pine nuts, vinegar, water and nutritional yeast) and puree until smooth.

Onion mixture

Drizzle rolls pine nut sauce to serve.

VARIATION: You could choose to add the pine nut sauce over the passata sauce and bake together as I did.

Sauce on top
spread the sauce gently on top of passata sauce

Serve with fresh salad.

I like this Recipe - 4
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