Sunday, April 25, 2010
Lentil and vegan tuna cannelloni
I felt like making something random tonight so I decided to boil some lentils. Looking around the kitchen I found an open packet of cannelloni tubes with a recipe for tuna cannelloni. I just happened to have bought a pack of vegan tuna last week, so lentil and tuna cannelloni was in the works.
300gm vegan tuna
2 cups red lentils
2 cloves of garlic (minced)
1 tsp vegetable stock
Boil lentils, drain water and mix in the rest of the ingredients.
For tomato sauce:
2 tbsp of extra-virgin olive oil
2 400gm cans of diced tomato
1 litre of passata (tomato cooking sauce)
A sprinkle of ground fennel seeds
salt and pepper to taste
Heat up oil in pot and then add tomatoes, about 1/2 the passata and spices. Bring tomatoes to boil then simmer till you think it's done, about 15 minutes.
For cheese sauce:
1 block of joyco silken firm tofu
1tbs dijon mustard
1 tsp tumeric
2 tbs savoury yeast flakes
Salt and pepper to taste
Blend all ingredients together and adjust to taste.
Preheat oven to 200 degrees.
Fill cannelloni tubes with lentil/tuna mixture and lay out in baking dish. Pour the tomato sauce to cover all the pasta and add the rest of the passata if required. Spread the cheese sauce evenly on top and bake for 25-30 mins, depending on your oven.
I was pretty impressed with myself after trying this and my lacto-ovo sister enjoyed it too :)