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Cannelloni with spiced tomatos and aubergine (v)

An easy, bright, delicious meal for 2 (double quantities if needed).
Vegan.

Author: Bite-sized thoughts.

Original post (with pictures) here.

Ingredients:
Drizzle oil
1 small brown onion, chopped
2 cloves garlic, crushed
2 aubergine, chopped
2 carrots, chopped
1 tin (375g) crushed tomatoes
1 tbsp dried oregano
2 tsp Marmite or Vegemite or other yeast spread (if you don't have this, sub in a pinch of salt and a tbsp of nutritional yeast; it will give a different result but still be enjoyable)

Lasagne sheets, 2-3 per person

Cheese, nutritional yeast or tahini, optional, for topping

Method:
1. Heat the oil over medium-high heat in a non-stick pan and saute the onion and garlic for approximately 5 minutes, until golden and fragrant.
2. Add the aubergine, carrots and tomatoes and cook for 5 to 10 minutes. Reduce heat to low and add the oregano and Marmite/Vegemite. Allow to simmer for a further 10 to 15 minutes.
3. Cook the lasagne sheets according to pack instructions.
4. To assemble the cannelloni, lay one lasagne sheet on a plate, add 2 heaped dessertspoons of filling, and roll the sides in. Top with additional filling. Sprinkle with cheese or nutritional yeast, or add a drizzle of tahini, if desired before serving.
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