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This Eggplant Cannelloni is vegan and a delicious main or side dish for any holiday or dinner.
You’ve probably heard by now, but Dr. Fuhrman released a cookbook in early October featuring 200 of his high-nutrient, plant-based recipes. I was lucky enough to receive a copy from the publisher and I’m happy to report that it’s fantastic! I have been wanting to do this review for several months now, but wanted to make sure I had time to do it justice.
Thanksgiving was finally the excuse I needed to actually prepare a real recipe as opposed to my normal haphazard method of throwing whatever is in the fridge and calling it something fancy. <—–Oops, I just gave away the secret to my food blogging, ha ha.
There are so many wonderful recipes in this book to choose from and that was the hardest part in putting together this review. I ultimately chose a dish that I’ve had several times at Dr. Fuhrman events and is always one of the most popular (I know this because it always runs out and so you have to be fast to get some).
Here’s a picture of the dish at the Immersion in San Francisco in November of 2012:
Here’s another picture of the dish at Dr. Fuhrman’s Health Getaway in Coronado last summer:
Undoubtedly, part of the appeal of this dish is that it uses vegan cheese, but I also love it because of the texture of the eggplant and the flavor of the tomato sauce. I wanted to make this dish at home because I have never really cooked with eggplant before. Consider me converted, it came out so yummy and I’m already thinking of other ways to incorporate this vegetable into my recipes.
There is some work involved in prepping the eggplant for this dish, it has to be peeled, sliced and pre-baked to be pliable:
You also have to prepare the sauces, although I’m going to be totally honest and say that I skipped the romesco sauce and just topped the cannelloni with plain tomato sauce instead. The main sauce I used had all kinds of veggies and was mixed with cooked quinoa:
I was pretty proud of myself to put together a “real” recipe like this one. Here’s what my cannelloni looked like pre-baking:
I used more of the vegan cheese than is called for in the recipe, but, hey, it was my Thanksgiving meal. The next time I make this, I might leave out the processed vegan cheese altogether and use a blend of almonds, nutritional yeast, and garlic instead. Here was my serving (x2):
Here’s the “official” picture of the dish from the book’s publisher:
I was also given permission to share the entire recipe with you (thank you, HarperOne):Print
A vegan eggplant cannelloni that is a truly special dish.
- For the eggplant:
- 2 large eggplants, peeled and sliced lengthwise 1/2-inch thick
- 2–3 tablespoons water
- 2 medium red bell peppers, seeded and coarsely chopped
- 1 medium onion, coarsely chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 4 cloves garlic
- 8 ounces baby spinach
- No-salt seasoning blend, adjusted to taste, or 1 tablespoon Dr. Fuhrman’s VegiZest
- 1 cup cooked quinoa, Kamut, barley, spelt, or brown rice
- 2 cups no-salt-added or low-sodium pasta sauce
- 3 ounces nondairy, mozzarella-type cheese, shredded
- For the Pine Nut Romesco Sauce:
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- 1/2 tomato, chopped
- 1 teaspoon ancho chili powder
- 1/2 cup roasted red peppers
- 2 tablespoons water
- 2 tablespoons sherry vinegar
- 2 tablespoons pine nuts
- 2 tablespoons nutritional yeast
- Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
- Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
- Transfer to a mixing bowl. Mix in 2–3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
- To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.
Published with permission from the Eat to Live Cookbook
- Serving Size: 1
- Calories: 171
- Sodium: 151
- Carbohydrates: 27
- Fiber: 10
- Protein: 8
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