Aubergine Cannelloni with Red Pepper Sauce

Ingredients
(For 4 people)

1 handful of spinach leaves
4 mushrooms
1 small onion
100ml of oats milk
1 spoon of organic non-GMO soya yogurt

For the Sauce:
1 red pepper
1 onion
1 spoon of wholemeal flour
25ml of vegetable stock
Rock Salt
Olive oil


PREPARATION

Steam the spinach leaves for 10 minutes and place to one side.

Peel the aubergine and cut into fine strips - about 3mm each - then grill them and leave to one side as well.

Cut the onion and the mushrooms into small pieces.

Heat the onions in a saucepan, then add the mushrooms, after 5 mins add the spinach, and after another 5 minutes add the yogurt and oats milk - then add salt and pepper to taste.

Use the aubergine strips in place of pasta for the cannelloni and fill with the spinach mixture.


To Prepare the Sauce:

Heat the pepper and onion for 5 mins in a pan - then lower the heat and add the rest of the ingredients until the mixture is thick. Blend these ingredients together into a blender until the sauce is fine and then it is ready to use. Cover the cannelloni with the sauce.