Easy
40 mins.
1 persons
INGREDIENTS FOR AUBERGINES
1/2 eggplant cut into longitudinal slices
Olive oil
TOPPING INGREDIENTS
50g of red lentils
50g spinach leaves
1 clove of garlic
Olive oil
1 bay leaf
1 teaspoon pepper
1 teaspoon dried thyme
Salt
pepper
INGREDIENTS FOR TOMATO SAUCE
1 tomato
5g of onion
1/2 clove of small garlic
1 teaspoon of Iswari White Hemp Protein
1 teaspoon of oil
Salt
Pepper
Dried oregano
Dried basil
35g Vegan styleo cheese
1. Turn on the oven at 180°C.
2. Cut the aubergine into slices of about 0.5 cm, brush them with olive oil and place them on a baking sheet.
3. Bake until it begins to change colour and the pieces are soft (about 10 minutes).
4. Place the lentils in a saucepan with boiling water. Cook for about 15 minutes. Drain.
5. In a nonstick skillet, add a little olive oil, the chopped garlic clove and sauté for a few minutes.
6. Add the spinach leaves.
7. Season with salt and pepper, then sauté. Add the lentils when the spinach is cooked. Cover and set aside.
8. Meanwhile, make the tomato sauce. Put the chopped onion and garlic in a frying pan with a drizzle of olive oil.
9. Add the diced tomatoes, salt, pepper, oregano and basil. Cook over low heat, add a little water and white hemp protein and puree.
TO MAKE THE CANNELLONI
1. After removing the eggplant slices from the oven, place about two tablespoons of lentil and spinach stuffing on one end and roll up.
2. Place on a platter with a drizzle of olive oil.
3. Repeat the process with the remaining eggplant slices.
4. Pour the tomato sauce over the cannelloni, sprinkle with grated Vegan cheese.
5. Cook at 180°C for 10 to 15 minutes.
