Sweet Potato Cannelloni – Version 1


Moving back into my own place has meant a bit of adjustment in the food shopping. We all like our fresh veggies in our family (although I’m the only vegetarian), and sharing a house with the family meant that odds and ends of vegetables were generally sucked up by someone. I’d put pretty much anything into a stir-fry, or a vegetable bake. Halves of tomato and ends of cucumber would end up in a greek-style salad for Dad’s lunch. One-third of a bag of fresh spinach leaves would make a mysterious, apparently self-propelled journey out of the fridge and over to my sister’s house (surprisingly mobile, spinach).

Last week’s Aubergine Challenge threw the meal plans I’d constructed last time I went shopping, completely out of whack. And of course there’s noone else here to mop up the excess. So now there’s half a box of mushrooms, somewhat on the turn, plus half a massive sweetpotato. And as the sweetpotato is pinioning a pack of spinach, I’ll have to eat that as well, otherwise it’ll be out of the house via the catflap before you can so much as uncork the olive oil.

I shall consult the pile of ripped-out magazine recipes…..


Now this doesn’t include cheese (normally you would add this to the white sauce). The result was still tasty but a little bland, so you may wish to use vegan cheese products, or experiment with adding something else to the topping to give it a little more bite. I’m not sure fake parmesan is quite right, although breadcrumbs mixed with garlic and herbs might add something. For some reason carrot sounds like a good match as well, although how the hell I’d get it to work I’m not sure. Experiment!

Half a massive sweetpotato, peeled and sliced
Olive oil
Mashed tofu
Dried thyme
Salt and black pepper
6 – 8 fresh lasagne sheets (or partially cooked dried lasagne sheets – you need to be able to roll them into a sausage-style shape)
6 mushrooms, roughly chopped
Two decent handfuls of fresh spinach, roughly chopped
Soy milk/margarine/plain white flour
Black olives, destoned and quartered.

Preheat your oven to 180C, place the sweet potato slices in a baking dish and drizzle with olive oil. Bake until soft.
Take out the oven and mash in a bowl with thyme, salt and pepper.
Mash the tofu with a tiny amount of tumeric, then mix with the sweetpotato mixture and the olives.
Take the lasagne sheets, place a decent spoonful of the mixture at one end, and roll them up.
In a wok, stirfry the mushrooms in olive oil, then add the spinach towards the end for just a minute or so. Take off the heat.
With the milk, marge and white flour make a standard white sauce from a roux i.e. melt the marge in a pan, add the flour, mixing to create a paste, then gradually add the milk, stirring continually, until you have enough sauce of medium thickness to cover the other ingredients.
Layer the ingredients in a baking tray as follows, the spinach and mushroom mix, place the pasta rolls on top lined up, then pour over the sauce.
Cook in the oven at 180C for 20 minutes, then take out and serve.


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