Cook Vegan — September 2017

AUBERGINE CANNELLONI WITH

PINE NUT ROMESCO SAUCE

This vegan version of the classic Italian dish
wraps a flavourful quinoa and vegetable
blend in tender slices of baked aubergine.

Serves: 6

For the pine nut romesco sauce:
• 2 garlic cloves, peeled
• 170g (½ cup) roasted red pepper
• 2 tbsp water
• 2 tbsp red wine vinegar
• 1 tsp ancho chilli powder
• 2 tbsp pine nuts
• 100g (½ cup) tomato, quartered
• 2 tbsp nutritional yeast

For the aubergine cannelloni:
• 2 aubergines, peeled, sliced lengthwise
1.5 cm thick
• 2 red bell peppers, stemmed, seeded,
diced
• 80g (½ cup) onion, peeled, diced
• 120g (1 cup) carrots, halved
• 55g (½ cup) celery, diced
• 4 garlic cloves, peeled
• 225g (8 ounces) baby spinach
• 1 tsp no-salt Italian seasoning blend

•   185g (1 cup) quinoa, cooked

•   480ml (2 cups) low-sodium pasta sauce

•   170g (6 ounces) non-dairy Mozzarella-

type cheese

1 Preheat oven to 180°C (350°F).

2 Arrange aubergine in a single layer on a

nonstick baking tray.

3 Bake about 20 minutes or until aubergine

is flexible enough to roll up easily. Set aside.

4 Heat two tablespoons water in a large

pan. Add pepper, onion, celery, and garlic.

5 Sauté until just tender, adding more

water if needed.

6 Add spinach and Italian seasoning and

cook until spinach is wilted. Add cooked

quinoa.

7 Transfer to a mixing bowl.

8 Mix in 2-3 tablespoons pasta sauce and

all of the shredded cheese.

9 Spread about 60 ml (¼ cup) of the pasta

sauce in a baking dish.

10 Put some of the vegetable mixture on

each aubergine slice, roll up and place

in dish. Pour remaining sauce over the

aubergine rolls.

11 Bake for 20 minutes, until heated

through.

For the pine nut romesco sauce:

1 To make romesco sauce, place garlic, red

peppers, water, vinegar, chili powder, pine

nuts, tomato and yeast into the Vitamix

container and secure lid.

2 Select Variable 1. Turn machine on and

slowly increase speed to Variable 2 or 3.

3 Blend for 15-20 seconds or until chunky,

using the tamper to press the ingredients

into the blades.

4 Serve eggplant topped with romesco

sauce.

• Recipe and image supplied by Vitamix.co.uk

Per 100g

Calories 77, Fat 3.0g, Saturates 1.4g,

Carbohydrates 8.4g, Sugars 4.0g,

Protein 2.8g, Salt 0.59g