Gluten-free folks, you are welcome here: In Simon's re-imagined cannelloni, layers of softly baked brown onions replace the traditional pasta sheets or shells -- bringing with them more flavour and bite!
You will need
- 2 brown onions
- 300g firm tofu
- 100g vegan feta*
- 200g baby spinach
- 6 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1 stalk rosemary
- 2 tins cherry tomatoes
- 200ml vegetable stock
- 1/4 teaspoon nutmeg
- 1 teaspoon caster sugar
- Salt and pepper to taste
- 1 bunch basil, leaves picked
- Olive oil
Recipe: Simon Toohey
20 mins to prep
40 mins to cook
Preheat oven 200°C. Cut the onions in half, leaving the skin on. Rub the cut side with oil and place on a baking tray lined with baking paper, bake in the oven for 15 minutes. Take out and let cool.
Add 3 tablespoons of oil to a medium–sized pan over medium heat. Add spinach, a pinch of salt and a splash of water. Cover with a lid and cook for 5 minutes or until the spinach has wilted.
Remove the wilted spinach from the pan and roughly chop.
In a bowl, mix together the tofu, feta, and wilted spinach, set aside.
In the pot you reduced the spinach in, place the other 3 tablespoons of olive oil along with the garlic and rosemary. Cook for 5 minutes until aromatic and soft. Pour in the tomatoes, stock, nutmeg and caster sugar and cook for another 10 minutes
Pour into a 12 inch by the 6 inch baking tray.
Remove the ends of the onions. Peel the petals out of the onion skin and place cut up on the board. Add any onions that are too small to fill with the tofu to the sauce.
Place a teaspoon of the mixture on the onion petal then roll up so it holds a pointy cannelloni shape.
Take the sauce off the heat. Place the onion cannellonis on the top of the sauce, one next to the other until the baking tray is filled. Place in the oven and cook for 10 minutes.
Take out and rest for 10 minutes for everything to set and cool.
Drizzle with olive oil, season with a pinch of salt and top with basil leaves to serve.
Serve with a side of couscous.
Recipe: Simon Toohey