Eggplant Cannelloni

Ingredients

Filling

  1. 2 cups Cashew (soaked 4 hours)

  2. 3 cloves Garlic (crushed)

  3. 1/4 cup Nutritional Yeast or Parmesan FYH

  4. 1 Tbsp Lemon Juice (fresh or bottle)

  5. 1/2 cup Oat Milk or any preferred Milk

  6. 1/2 cup fresh Basil

  7. 3/4 cups Spinach

  8. 1/4 tsp. Salt

  9. 1/2 tsp. Pepper

  10. 2 Eggplants (sliced & pre-salted 15 minutes)

Tomato Sauce

  1. 2 Tbsp Olive Oil

  2. 2 cloves Garlic minced

  3. 1 28oz. can Tomatoes (chopped, diced, or pureed)

  4. 1 tsp. Honey or other sweetener

  5. Salt & Pepper

Let’s Make It!

Preheat oven 350 degrees

Filling

  1. Drain soaked cashew and place in blender

  2. Add garlic, yeast, lemon juice, and milk. blend until creamy

  3. Add spinach, basil and blend until smooth

  4. Season with salt and pepper

  5. Set aside

Eggplant Pasta

  1. Cut eggplant into 1/4 thick slices

  2. lightly salt each side and let rest 15 minutes

  3. Remove excess water with towel

  4. You can grill the eggplant 2-3 minutes per side, I baked mine for 25-30 minutes in the oven at 350.

  5. Remove and set aside to cool

Tomato Sauce (shortcut: pre-made jarred sauce)

  1. Heat olive oil on medium in pot

  2. Add garlic and cook 1-2 minutes

  3. Add canned tomatoes and sweetener

  4. Allow sauce to simmer for 10 minutes, for thickening

  5. Season w/ salt & pepper and turn off heat

  6. Place about 2-3 spoonfuls of the sauce on the bottom of your baking dish before placing rolls

Rolls

  1. Spoon about 2-3 spoonfuls of spinach/basil mixture onto the end of each eggplant slice

  2. Roll each one tightly and place seam down into the baking dish

  3. Pour remainder of sauce on top of each roll

  4. Bake 15 minutes in oven

  5. Serve straight from the oven, sprinkle parmesan cheese or fresh basil, if preferred

  6. Enjoy!