Find amazing and healthy recipes at kulinarian.com
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.
Prep Time: 01:00
Cook Time: 01:00
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
3/4 eggplant, cut lengthwise into-inch thick slices
2 cups tomato (pasta) sauce
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.
Do you have questions or need help embedding recipes? Contact us at email@example.com
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.