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!
Course Main Dish
Cuisine Fusion, Italian
Prep Time 30 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 8People
Ingredients
Pasta:
3LargeEggplants
0.25Cup"Sarafino" Extra Virgin Olive Oil
Sea Salt(To Taste)
Sauce
1Can“Harvest Sun” Crushed Tomatoes(796mL)
1tbspOregano
1tbspGarlic Powder
0.5CupFresh Organic Basil(Chopped)
0.25Cup"Sarafino" Extra Virgin Olive Oil
Sea Salt(To Taste)
Filling
2Blocks“Wildwood” Organic Firm Tofu(397g/ea)
0.5CupNutritional Yeast
0.25Cup“Filsinger’s” Apple Cider Vinegar
Sea Salt(To Taste)
1tbspOnion Powder
2ClovesOrganic Garlic
0.5CupFresh Organic Basil
1tbspOregano
1Pack“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)