Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, lentil and jackfruit cannelloni. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Lentil and jackfruit cannelloni step by step. Prepare the filling by frying off the onion, celery, garlic and courgette until soft. Remove from the heat and set aside to cool.
Lentil and jackfruit cannelloni is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Lentil and jackfruit cannelloni is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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
- Get 1 can green lentils
- Prepare 1 onion finely chopped
- Get 1 clove garlic crushed
- Prepare 1 stalk celery finely chopped
- Take Half a courgette finely chopped
- Get 1 tsp oregano
- Make ready 2 tbsp tomato purée
- Take 2 large tomatoes chopped
- Prepare 250 ml vegetable stock
- Prepare 1 tbsp Worcestershire sauce
- Get 12 cannelloni tubes
- Prepare Tomato sauce
- Get 1 onion finely chopped
- Get 2 cloves garlic crushed
- Take 1 tin plum tomatoes
- Get 1 tbsp tomato purée
- Make ready 3 sprigs fresh oregano
- Prepare Small handful basil leaves
- Make ready 1 tsp sugar
- Make ready Layers / topping
- Make ready Swiss chard (spinach would work too)
- Take 50 g feta cheese
- Prepare 300 ml creme fresh
- Prepare 3 handfuls grated Parmesan
So tonight's treat is veggie shepherds pie. Lightly spiced with Indian flavours and topped with a creamy. Great recipe for Salmon and Miso broth with green veg - a super easy weekday dinner. After a long day at work, I'm always looking for quick, easy, fresh and foolproof dinners and this is one of those.
Steps 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.
No chopping involved, just fresh ingredients and some key flavours. I've tried many recipes for a homemade option and finally, this one seems right. It's so satisfying watching the little bubbles form. Add stock and tomatoes, bring to boil. During World War II, people began to see it as a low-cost, high- protein meat substitute.
So that’s going to wrap it up with this special food lentil and jackfruit cannelloni recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
