This vegan tuna recipe combines GREENTUNA with aubergine, tofu and tomato sauce for a completely plant-based version of cannelloni. Slices of aubergine are wrapped around a creamy GREENTUNA and tofu mixture, covered with tomato sauce and baked in the oven.
Ingredients
- 2 large aubergines
- 1 tin of GREENTUNA vegan tuna
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 200 g soft tofu or a vegan ricotta alternative
- Salt and pepper, to taste
- Olive oil
- 400 g chopped tomatoes or natural tomato sauce
- 1 small carrot, grated
- 1 celery stalk, finely chopped
- Fresh or dried basil
- Nutritional yeast or grated vegan cheese, optional
Method
Prepare the aubergine: Cut the aubergines lengthways into slices about 5 mm thick. Sprinkle with a little salt and leave to rest for around 20 minutes, then pat dry. Cook the slices in a little olive oil until lightly golden. Set aside.
Make the GREENTUNA filling: Heat a little olive oil, add the onion and garlic and cook gently until softened. Add the GREENTUNA and cook for a few minutes. Combine with the soft tofu or vegan ricotta alternative and season with salt and pepper.
Make the tomato sauce: Cook the grated carrot and chopped celery in a little olive oil until softened. Pour in the chopped tomatoes, season with salt, pepper and basil, and simmer for 10-15 minutes.
Assemble and bake: Preheat the oven to 180C. Spread a little tomato sauce over an ovenproof dish, fill each aubergine slice with the GREENTUNA mixture and roll it up. Arrange in the dish, cover with the remaining sauce and, if using, sprinkle with vegan cheese. Bake for 20-25 minutes.
Serve: Serve hot, finished with a little fresh basil if you like.