Print

Low-Carb Vegan Cannelloni (Manicotti)

Print Recipe

This vegan cannelloni is low-carb, yet delicious. You won’t miss the cheese, or the traditional pasta! Vegan / Gluten-Free

Ingredients

Scale
  • 1 eggplant, cut lengthwise into 3/4-inch thick slices
  • 2 cups tomato (pasta) sauce

Filling Ingredients

  • 1 1/2 cups firm tofu
  • 2 tbsp Tofutti cream cheese (optional)
  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed parsley
  • 1/2 cup loosely packed spinach
  • 1 tbsp lightly toasted pine nuts
  • 1 tsp lemon rind
  • 1 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 1/4 tsp black pepper

Instructions

  1. Puree all filling ingredients in a food processor fitted with a standard blade. Refrigerate until ready to use.
  2. Salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry.
  3. Lightly spray a nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes.
  4. Preheat oven to 375 degrees. Spread about 1/2 cup marinara sauce on a 9- by-12-inch baking dish. Place 1 to 2 tablespoons filling in center of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce. Bake 45 minutes, or until eggplant is tender and heated through.

Notes

Adapted from Vegetarian Times magazine

Find it online: https://vegangela.com/2010/11/27/low-carb-vegan-manicotti/