Now before you say something about the image let me tell you the story behind it. After baking it, it was gone as soon as I took it out from the oven. That is why I’m using a photo of the pre-baked cannelloni.
Don’t judge this recipe by the photo. My husband asked if I put cheese or chicken in it and I told him it’s vegan.
For this recipe I used:
1 Large Aubergine or Eggplant
140g Tomato Sauce with Italian Herbs
1 Cup Minced TVP
1 Medium Onion, chopped
2 Garlic Cloves, crushed and chopped
2 Tbsp EVOO
Unrefined Sea Salt to taste
Cut aubergine. (Check out this photo how to cut the aubergine for this recipe)
I cooked the aubergine in 2 tbsp of oil in a low fire until they were very soft. It took a while because , maybe 20 minutes or more. Sprinkle salt when it’s cooked.
Meanwhile, in a separate pan, I was sauteed the garlic and the onion for about 5 minutes before adding the tomato sauce. I cooked them until the sauce started to bubble or the surface looked like a spewing tiny volcanoes.
Then it’s time to prep the minced TVP. I boiled a cup of water and a little salt, and soaked 1 Cupof minced TVP. I used maybe 1/4 tsp of salt. I kept tasting until I got the desired taste. Not too salty, not too bland.
Now this is the fun part. Filling the cannelloni. I spread some sauce in the baking tray-a very, very thin layer. Then I held a cannelloni tube on one end and pressed the other end into the sauce until the tube was filled and laid them one by one in the tray. I put the remaining sauce on top making sure every tube is covered. Covered tray with foil and baked at gas no. 5. I never checked the time. but when it was almost cooked, I removed the foil to burn the top a little bit.