Vegan Eggplant Cannelloni with Pine Nut Sauce

Vegan Eggplant Cannelloni with Pine Nut Sauce

Posted 2018-07-23 by Phoebe Hackettfollow
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
½ 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
½ cup onion, chopped
2 cloves garlic finely diced
½ tomato, chopped
1 teaspoon chili powder or cayenne powder
½ 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, theyre 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 ¼ 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.

  • 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.

  • 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.

  • spread the sauce gently on top of passata sauce

  • Serve with fresh salad.

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    229403 - 2023-07-17 10:53:55


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