Vegan Eggplant Canneloni
From rainbowcookin 7 years ago
- 1 hour to make
- Serves 4-8
A bit more complicated than my usual recipes here but well worth the effort. This is a great winter dish by itself or great in summer served with a green salad and crusty bread.
Ingredients
- EGGPLANT SLICES shopping list
- 1 Eggplant, thinly sliced longways shopping list
- ¼ C olive oil shopping list
- ¼ C soy sauce shopping list
- STUFFING shopping list
- 4 C baby spinach cooked shopping list
- 2 C cooked brown rice shopping list
- 1 C vegan pesto shopping list
- 4-6 shallots, chopped shopping list
- ½ cup nutritional yeast shopping list
- SAUCE shopping list
- ! onion shopping list
- 1 carrot shopping list
- 1 stick celery shopping list
- 1 tin of crushed tomatoes shopping list
- 2 cups vegetable stock shopping list
- 1 tbsp italian herbs shopping list
- TOPPING shopping list
- 2-3 slices bread, crumbed shopping list
- ¼ C nutritional yeast shopping list
- ¼ C oil shopping list
How to make it
- EGGPLANT SLICES
- Mix ¼ C olive oil and ¼ C soy sauce in a baking dish.
- Layer eggplant slices into soy/oil mix
- Ensure all slices are covered on both sides
- Bake eggplant slices at medium heat until soft
- STUFFING
- Mix all ingredients together
- Using rice mix as filling for eggplant slices
- Top eggplant slice with 2 tbsp stuffing
- Roll up eggplant
- TOPPING
- Mix breadcrumbs, nutritional yeast and oil
- TO ASSEMBLE
- Put ½ sauce in baking tray
- Place rolled up stuffed eggplant in baking tray
- Cover with remaining pasta sauce
- Sprinkle over bread crumbs mix
- Bake at 180 C until golden brown
People Who Like This Dish 1
- clbacon Birmingham, AL
- rainbowcookin Brisbane, AU
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