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Vegan Eggplant Cannelloni

A dish I like to make when I'm dying to be on a vacation in Tuscany when in reality I can't even afford an Italian restaurant. Rich, flavourful, and elegant, feel confident serving this dish to your new partner's parents.

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Servings: 6

Prep Time: 01:00

Cook Time: 01:00

Main Ingredients

filling ingredients:

1 1/2 cups firm tofu

2 tablespoons tofutti cream cheese (optional)

1 cup loosely packed basil leaves

1 cup loosely packed parsley

1/2 cup loosely packed spinach

1 tablespoon lightly toasted pine nuts

1 teaspoon lemon rind

1 tablespoon nutritional yeast

2 Cloves garlic, minced

1/4 teaspoon black pepper

manicotti ingredients:

3/4 eggplant, cut lengthwise into - inch thick slices

2 cups tomato (pasta) sauce

Preparation

1Puree all filling ingredients in a food processor fitted with a standard blade. Refrigerate until ready to use. Salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry. Lightly spray a nonstick baking sheet with cooking spray;

2Arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes. Preheat oven to 375 degrees. Spread about 1/2 cup marinara sauce on a 9- by-12-inch baking dish. Place 1 to 2 tablespoons filling in centre of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce.

3Bake 45 minutes, or until eggplant is tender and heated through.

4Variation: Add 1 oz. reconstituted sun-dried tomatoes to filling.

Reviews: 0

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