Vegan cannelloni with spiced tomatoes and aubergine

I posted two aubergine recipes in June, which (to me at least) were a logical extension of each other: vegan lasagne with aubergines and hummous, and then vegan potato and aubergine bake with tahini. This recipe drops out the creamy hummous/tahini element, but is inspired by the lasagne I enjoyed so much. In fact, the cannelloni tubes are made from lasagne sheets. And yes, aubergine is involved.

 

Mr Bite may not be pleased at our run of aubergine recipes (he likes it, but in small doses) but I really enjoy the vegetable as a versatile, hearty but healthy, meat alternative. It soaks up flavours well too, which is great in dishes like this where there is a lot going on with the filling. In addition to the vegetables, flavours came from plenty of dried oregano and Marmite (or Vegemite) for salty, yeasty, rich tones. Someone told me their tip of adding Marmite/Vegemite to spaghetti bolognese a few years ago and I've hung on to it since.

Unlike traditional cannelloni recipes, there is no fiddly rolling of delicate filled tubes. This is rustic cannelloni and it doesn't matter if some of the filling spills out. All the better, in fact. I rolled the pasta sheets up by simply placing filling in the middle and folding the two ends in. As cheese is optional, there is no baking of the cannelloni after filling either. As with so many of my meals, this is simple, straightforward, and quick to make.

If you are fond of cheesy pasta, you can , of course, top your cannelloni with grated cheese, or for a vegan alternative, nutritional yeast or a drizzle of tahini. Mr Bite had a cheesy version but I liked my plate straight up, with the vegetable flavours serving as the star of the show.

Vegan cannelloni with spiced tomatoes and aubergine

An easy, bright, delicious meal for 2 (double quantities if needed)

Vegan

Author: Bite-sized thoughts

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Ingredients

Drizzle oil

1 small brown onion, chopped

2 cloves garlic, crushed

2 aubergine, chopped

2 carrots, chopped

1 tin (375g) crushed tomatoes

1 tbsp dried oregano

2 tsp Marmite or Vegemite or other yeast spread (if you don't have this, sub in a pinch of salt and a tbsp of nutritional yeast; it will give a different result but still be enjoyable)

Lasagne sheets, 2-3 per person

Cheese, nutritional yeast or tahini, optional, for topping

Method
Heat the oil over medium-high heat in a non-stick pan and saute the onion and garlic for approximately 5 minutes, until golden and fragrant.

Add the aubergine, carrots and tomato and cook for 5 to 10 minutes. Reduce heat to low and add the oregano and Marmite/Vegemite. Allow to simmer for a further 10 to 15 minutes.

Cook the lasagne sheets according to pack instructions. 

To assemble the cannelloni, lay one lasagne sheet on a plate, add 2 heaped dessertspoons of filling, and roll the sides in. Top with additional filling. Sprinkle with cheese or nutritional yeast, or add a drizzle of tahini, if desired before serving.

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