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The ingredients needed to prepare Lentil and jackfruit cannelloni:
- Prepare 1 can jackfruit
- Provide 1 can green lentils
- Prepare 1 onion finely chopped
- Prepare 1 clove garlic crushed
- Get 1 stalk celery finely chopped
- Get Half a courgette finely chopped
- Provide 1 tsp oregano
- Prepare 2 tbsp tomato purée
- Take 2 large tomatoes chopped
- You need 250 ml vegetable stock
- Take 1 tbsp Worcestershire sauce
- Prepare 12 cannelloni tubes
- You need Tomato sauce
- Provide 1 onion finely chopped
- Use 2 cloves garlic crushed
- You need 1 tin plum tomatoes
- Take 1 tbsp tomato purée
- Take 3 sprigs fresh oregano
- Use Small handful basil leaves
- Get 1 tsp sugar
- Provide Layers / topping
- Prepare Swiss chard (spinach would work too)
- Use 50 g feta cheese
- Provide 300 ml creme fresh
- Prepare 3 handfuls grated Parmesan
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.
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