Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lentil and jackfruit cannelloni. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!
Lentil and jackfruit cannelloni is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Lentil and jackfruit cannelloni is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lentil and jackfruit cannelloni:
- Make ready 1 can jackfruit
- Take 1 can green lentils
- Prepare 1 onion finely chopped
- Make ready 1 clove garlic crushed
- Get 1 stalk celery finely chopped
- Prepare Half a courgette finely chopped
- Prepare 1 tsp oregano
- Prepare 2 tbsp tomato purée
- Get 2 large tomatoes chopped
- Prepare 250 ml vegetable stock
- Prepare 1 tbsp Worcestershire sauce
- Make ready 12 cannelloni tubes
- Get Tomato sauce
- Get 1 onion finely chopped
- Take 2 cloves garlic crushed
- Take 1 tin plum tomatoes
- Make ready 1 tbsp tomato purée
- Make ready 3 sprigs fresh oregano
- Take Small handful basil leaves
- Prepare 1 tsp sugar
- Make ready Layers / topping
- Prepare Swiss chard (spinach would work too)
- Prepare 50 g feta cheese
- Make ready 300 ml creme fresh
- Get 3 handfuls grated Parmesan
Stir in ricotta until well combined. Using a teaspoon fill cannelloni shells with ricotta mixture, pressing in firmly with fingertips. This delicious Green Lentil Cannelloni is made with Green Lentil Lasagne noodles, stuffed with a savory pumpkin puree and mouthwateringly topped with a Cashew Cream Sauce. Completely Kosher and vegan, this recipe explodes with intense flavor while still keeping your waistline in check.
Instructions to make Lentil and jackfruit cannelloni:
- Prepare the filling by frying off the onion, celery, garlic and courgette until soft. Then add the remaining ingredients, cover with a lid and cook for 30 minutes until the jackfruit is soft and flaking. Remove from the heat and set aside to cool.
- Preheat the oven to 180 degrees centigrade. Then prepare the tomato sauce by frying off the onion and garlic in 1 tbsp olive oil until soft. Add the plum tomatoes (break up with a spoon) and rinse the can with water and tip into the pan. Add the tomato purée, herbs and sugar and cook for 10 - 15 minutes. Season to taste.
- Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche.
- Line the base of a high sided baking dish with chard leaves. Then fill the cannelloni tubes with the lentil mixture and lay the filled tubes on top of the chard. Next add a layer of tomato sauce and a sprinkling of feta cheese.
- Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese.
- Bake in the oven for 40 minutes, until the top is brown.
Spinach and Ricotta Cannelloni is a classic Italian stuffed pasta dish. We'll show you how to make your own easy cannelloni pasta for this fun dish! Since cannelloni starts with flat, rectangular sheets of pasta (much like ravioli), is it an incredibly easy pasta dish to make if you want to start learning how to. Cannelloni with Lentil, Mushroom and Spinach Filling Served with Garlic Bread and Fresh Tomatoes,Very Tasty Dish! Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.
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