Featured Recipe: Eggplant Cannelloni (Dairy Free, Vegan)
Featured Recipe: Eggplant Cannelloni (Dairy Free, Vegan)
By replacing pasta with roasted eggplant, this dish is transformed - not only making it diabetic friendly, but by giving it a flavour boost too!
Servings: 8 People
Ingredients
Pasta:
- 3 Large Eggplants
- 0.25 Cup "Sarafino" Extra Virgin Olive Oil
- Sea Salt (To Taste)
Sauce
- 1 Can “Harvest Sun” Crushed Tomatoes (796mL)
- 1 tbsp Oregano
- 1 tbsp Garlic Powder
- 0.5 Cup Fresh Organic Basil (Chopped)
- 0.25 Cup "Sarafino" Extra Virgin Olive Oil
- Sea Salt (To Taste)
Filling
- 2 Blocks “Wildwood” Organic Firm Tofu (397g/ea)
- 0.5 Cup Nutritional Yeast
- 0.25 Cup “Filsinger’s” Apple Cider Vinegar
- Sea Salt (To Taste)
- 1 tbsp Onion Powder
- 2 Cloves Organic Garlic
- 0.5 Cup Fresh Organic Basil
- 1 tbsp Oregano
- 1 Pack “Tofutti Natural” Vegan Cream Cheese (227g)
Instructions
- Preheat your oven to 375F
- Slice the eggplant into 5cm slices, drizzle with olive oil and season with sea salt on both sides and place on a parchment lined baking sheet.
- Bake for 30 minutes, flipping half way through and set aside.
- In a food processor, combine all of the filling ingredients until smooth and set aside.
- In a medium sized pot, combine all of the sauce ingredients and simmer on medium low heat for 20 minutes.
- Spoon the filling onto each of the eggplant slices and roll them up tightly.
- Place ½ of the sauce on the bottom of a casserole dish and place your eggplant cannelloni rolls on top.
- Top with the remaining tomato sauce and bake at 375F for 30 minutes.
- Top with fresh basil leaves for decoration and enjoy served hot.
Notes
Each Serving Contains:
317 calories; 14 g protein; 20 g total fat (0 g trans fat); 20g total carbohydrates (8g of sugar); 246 mg sodium (without added salt)