Hey pixels!! It’s Monday again. How are you starting this week? I am doing it with a yummy vegan pasta recipe! I love veggies and pasta, so when I found this recipe I knew I was going to make it. It has been yummy!!
This has been our lunch. I ate four units and a healthy dessert. Perfect!! You can store your canneloni in a closed container and freeze them. Or store them in your fridge for 2-3 days.
This recipe is so easy, and it’s different because no white sauce is required. Tomato sauce is used instead. I made my tomato sauce using fresh tomatos instead of using canned ones, because you know, it’s Summer and now tomatos are in season. It’s a way of eating fresh veggies.
Ingredients (12 units):
- 12 canneloni sheets
- 2 large eggplants, cubed
- 5-6 tomatos, peeled and cubed
- 1/2 onion, sliced
- 1 garlic clove, minced
- 1/2 leek, sliced
- 1/2 teaspoon dry oregano
- 1/2 teaspoon dry basil
- optional: grated mozzarella/vegan mozzarella
Cook pasta according to package directions. Set aside.
Cook onion in olive oil for 5-6′. Add tomatos, oregano and a pinch of salt. Cook more or less 30′.
In a second saucepan, cook leek in olive oil for 5-6′. Add garlic and cook 1′ more. Add eggplant, basil and a pinch of salt. Cook until tender, about 30′.
Preheat oven at 170ºC.
Pour 2-3 tablespoons tomato sauce on a greased baking dish. Fill the canneloni sheets with the cooked eggplant cubes. Top the filled canneloni with the rest of tomato sauce. If using, sprinke the cheese/vegan cheese on top.
Bake for about 20′. Serve warm.
Do you celebrate meatless Mondays? Do you have any special vegetarian/vegan recipe to share with us? Please, let me know in the comments below.