https://www.copymethat.com/r/dT0sh0lwf/episode-26-eggplant-cannelloni/
56706531
x7TxQpb
dT0sh0lwf
2024-05-17 04:56:57
Episode 26 - Eggplant Cannelloni
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Ingredients
- subheading: RECIPE AMOUNTS:
- subheading: Red Sauce (You prob want to 2x this for a full batch):
- 2 cans - diced tomatoes
- 1 cans - tomato sauce
- 1 Tablespoon - Italian seasoning
- ½ teaspoon - dried basil (I just like my sauce extra basil-flavored)
- 1 t - granulated garlic
- 2 t - granulated onion
- 0-1 t - crushed red pepper (you know I like it spicy, I used 2t!)
- subheading: Filling:
- 6 to 7 - russet potatoes, medium size, peeled, steamed or boiled or cooked in the Instant Pot, mashed
- 1 T - fresh tarragon, blanched, then chopped (or 1 teaspoon of dried tarragon)
- 1 pound - frozen corn, totally thawed! (about 3 cups)
- subheading: Blender:
- 1 pound - more frozen corn
- ½ cup - soy milk
- ½ - veggie broth
- ½ t - granulated garlic
- ½ t - granulated onion
- subheading: Cannelloni:
- 2 - large eggplants, peeled, sliced lengthwise as thinly as possible (about ⅛″)
- subheading: Greens on top:
- up to 1 pound - fresh spinach or chopped kale
- ½ red onion, sliced thin
- 2 teaspoons or more - minced garlic
Steps
Directions at wellyourworld.com
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