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CANNELLONIS

CANNELLONIS

  • Vegan

  • 20 min. preparation time

  • 60 min. cooking time

  • Nut free

INGREDIENTS

A. FOR THE STUFFING
1 tbsp olive oil
1 onion
1 eggplant
1 carrot
2 cloves garlic, chopped
2 cup OG TVP (Original Grounded)
1/4 cup soy sauce
2 tbsp maple syrup
1 tsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp salt
2 cans of tomato puree (680ml)

B. FOR THE CANNELLONIS
1 box of cannelloni (200g)
Chopped fresh basil for garnish (optional)
1 cup grated cheese (vegan or not depending on your preference)

PREPARATION

1. Place rack in center of oven and preheat to 350°F (180°C).

2. In a large non-stick skillet, brown the onions and carrots in oil for 5 minutes.

3. Add the garlic and eggplant, then continue to sauté for another 10 minutes.

4. Stir in the rehydrated GROUNDED, soy sauce, Worcestershire sauce, maple syrup, smoked paprika and salt.

5. Cook for 2 to 3 minutes, stirring regularly.

6. Pour a can of tomato puree into the pan and simmer for 5 minutes, stirring.

7. Stuff the cannelloni: Using a piping bag or a plastic bag with a corner cut off, fill the cannelloni with the prepared mixture.

8. Place the stuffed cannelloni in a baking dish. Cover with another can of tomato puree (680 ml) and sprinkle with grated cheese.

9. Bake for 50 minutes.

CANNELLONIS