Thanksgiving Spinach Cannelloni Recipe | Cooking With Jade

Thanksgiving Spinach Cannelloni Recipe

3 MINS READ
Thanksgiving Spinach Cannelloni Recipe
Thanksgiving Spinach Cannelloni

Thanksgiving Spinach Cannelloni

After Thanksgiving dinner is over and you still have a house full of guests, turn to recipes that can be prepared in advance and popped in the oven just before serving.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 286 kcal

Equipment

  • Oven
  • Food processor
  • Saucepan
  • Baking Tray

Ingredients
  

  • 2 Cups of soaked cashews
  • 3 Crushed garlic cloves
  • ¼ Cup of nutritional yeast
  • 1 Tablespoon of lemon juice
  • ½ Cup of almond milk
  • ½ Cup of basil
  • ¾ cup of spinach
  • ¼ Teaspoon of salt
  • ½ Teaspoon of pepper
  • 2 Eggplants

To make the tomato Sauce

  • 2 Tablespoons of olive oil
  • 2 Minced garlic cloves
  • 1 Can of chopped tomatoes
  • 1 Teaspoon of honey
  • 1 Pinch of salt
  • 1 Pinch of pepper
  • 2 Tablespoons of chopped basil

Instructions
 

  • Preheat your oven to a temperature of about 350° F
  • Drain the cashews; then place it into a food processor with the nutritional yeast
  • Add the lemon juice and the almond milk; then blend it until you obtain a creamy mixture
  • Add the spinach and the basil; then pulse it very well
  • Season the spinach with 1 pinch of salt and 1 pinch of pepper; then set it aside
  • Slice the eggplants with clean paper towels in order to remove any excess of salt
  • Bake the eggplant in the oven for about 15 minutes at a temperature of about 390° F
  • Make the sauce by heating the olive oil into a saucepan over a medium heat; then add the garlic and let cook for about 10 minutes.
  • Season very well with 1 pinch of salt, 1 pinch of pepper
  • Pour a small quantity of the sauce into the bottom of a baking tray.
  • Put around 2 to 3 spoonfuls of the basil mixture and the spinach over the slices of the eggplants.
  • Tightly roll the eggplant slices and place it into the baking tray
  • Pour the remaining quantity of the sauce over the eggplants and bake it for about 15 minutes.
  • Remove the eggplant cannelloni from the oven and top it with chopped basil.
  • Serve and enjoy your dinner!

Notes

NUTRITIONAL FACTS: Calories 226g / Fats 10.3g / Cholesterol 12mg / Total Carbohydrate 16g / Protein 16.5g
Keyword Italian Food

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here. 


Subscribe
Notify of
guest
Recipe Rating




0 Comments
Inline Feedbacks
View all comments

Special News

Subscribe to the recipe community

By subscribing, you accepted the our Terms & Conditions
This field is for validation purposes and should be left unchanged.

This will close in 0 seconds

This will close in 0 seconds

AI Avatar
Ask me cooking questions!