Recipe of Perfect Lentil and jackfruit cannelloni

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The ingredients needed to make Lentil and jackfruit cannelloni:

1. Make ready 1 can jackfruit
2. Make ready 1 can green lentils
3. Make ready 1 onion finely chopped
4. Make ready 1 clove garlic crushed
5. Make ready 1 stalk celery finely chopped
6. Prepare Half a courgette finely chopped
7. Make ready 1 tsp oregano
8. Take 2 tbsp tomato purée
9. Prepare 2 large tomatoes chopped
10. Prepare 250 ml vegetable stock
11. Prepare 1 tbsp Worcestershire sauce
12. Prepare 12 cannelloni tubes
13. Take Tomato sauce
14. Prepare 1 onion finely chopped
15. Get 2 cloves garlic crushed
16. Get 1 tin plum tomatoes
17. Get 1 tbsp tomato purée
18. Make ready 3 sprigs fresh oregano
19. Make ready Small handful basil leaves
20. Get 1 tsp sugar
21. Prepare Layers / topping
22. Take Swiss chard (spinach would work too)
23. Make ready 50 g feta cheese
24. Prepare 300 ml creme fresh
25. Prepare 3 handfuls grated Parmesan

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! 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.

Instructions to make Lentil and jackfruit cannelloni:

1. 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.
2. 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.
3. Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche.
4. 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.
5. Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese.
6. Bake in the oven for 40 minutes, until the top is brown.

Yes, I love cannelloni that much! 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. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine.

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