Simple Vegan Cannelloni with Walnut Pesto

Vegan-Aubergine CannelloniWalnutPesto

Simple Vegan Cannelloni with Walnut Pesto

The simplicity of this vegan dish makes it perfect for a quick weekday dinner, but it always works brilliantly as an impressive main for dinner parties, whether your guests are meat eaters or not!

How to Make:

 

Aubergine
Ingredients:
2 large aubergine
Olive oil
Method:
  1. Slice aubergine into 1/2cm thick slices.
  2. Drizzle ovenproof dish with olive oil.
  3. Place aubergine in a dish and turn over until coated with olive oil.
  4. Spread slices in pan and place in oven to cook for approx 20 mins at 180 C. Remove when soft.
  5. Do not overcook or the aubergine will break down when rolled.
Tomato Sauce
Ingredients:
2 red onion finely chopped
4 cloves garlic finely chopped
sea salt to season
400g fresh tomatoes chopped
Olive oil
Method:
  1. Heat olive oil in a pan.
  2. Add onion & garlic and season with pinch sea salt.
  3. Sautee until softened.
  4. Add tomatoes, place lid on the pan and simmer until a sauce forms
Pesto
Ingredients:
100g pine nuts
100g fresh basil
1 clove garlic
1/2 tsp sea salt
juice of 1/2 lemon
olive oil
Method:
  1. Place all ingredients except olive oil in a blender.
  2. Start blender and slowly add olive oil until pesto is at required consistency – thick enough to be a filling for the rolled aubergine (approx 50ml)
Tomato Sauce
Ingredients:
2 red onion finely chopped
4 cloves garlic finely chopped
sea salt to season
400g fresh tomatoes chopped
Olive oil
Method:
  1. Heat olive oil in a pan, add onion & garlic and season with pinch sea salt.
  2. Sautee until softened.
  3. Add tomatoes, place lid on the pan and simmer until a sauce forms
Assembly:
  1. Place some pesto on top of each slice of aubergine and roll.
  2. Put tomato sauce into serving dish and place rolled pesto aubergine rolls on top
  3.  Enjoy!

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