Lentil Cannelloni

When I saw Kurpitsamoska’s lentil cannelloni recipe several months ago I wanted to try it. Soon my sister came to visit and asked if we could make mushroom and eggplant cannelloni, which we made and enjoyed and I forgot the lentil cannelloni recipe. Until a friend of ours told that she had made awesome vegetarian lasagne and the next day Nomad suggested that we’d have lasagne or cannelloni in the near future. On Valentine’s day I veganized Kurpitsamoska’s cannelloni and they were great.

Lentil Cannelloni

cannelloni tubes

Lentil Filling:
2 dl red lentils
2 tbsp oil
1 tbsp dried basil
1 tsp sugar
salt
0,5 dl nutritional yeast
0,5 dl oat cream

Tomato Sauce:
2 cans crushed tomato
1 big onion
5 garlic cloves (or more)
oil
1 glass red wine
pinch of sugar
2 tbsp balsamic vinegar
salt and pepper
2 tsp dried basil

Boil the lentils 10-15 minutes. Drain and stir in other ingredients. Let sit a little while.

Chop the onion and mince garlic. Sauté in oil until soft. Add rest of the ingredients and simmer as long as you have patience.

Fill the cannelloni tubes with lentil filling and put them on one layer to a oven proof dish. Pour the tomato sauce over them and bake 25-30 minutes in 225 celsius degrees.

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3 comments on “Lentil Cannelloni

  1. Satanas says:

    Being a vegan myself I understand that when you say sugar you probably mean beet or other alternative type of sugar that is vegan friendly. However, you might want to point this out to your audience, as some young vegetarians/vegans don’t realize that most cane sugar is not vegan due to it being processed with animal material.

  2. tofuhead says:

    That depends on where you live. Here in Finland all available sugars are suitable for vegans, and I think it’s the same in all other European countries too.

    Thanks for the comment though, it can be useful for readers who live in America or somewhere else where animal products are used to process sugar.

  3. […] Lentil Cannelloni February 2010 2 comments 4 […]

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