Eggplant Cannelloni with Pine Nut Romesco Sauce Recipe | Epicurious

Name: Eggplant Cannelloni with Pine Nut Romesco Sauce Recipe | Epicurious
Ingredients: 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 tablespoons 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; 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 pine nuts (see Note); 2 tablespoons nutritional yeast

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This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.

Keywords

casserole
eggplant
pine nut
bell pepper
main
dinner
dairy free
vegan
vegetarian
roast
cookbooks
harper collins

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Ingredients

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 tablespoons 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
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 pine nuts (see Note)
2 tablespoons nutritional yeast