Vegan Tofu and Spinach Cannelloni
Ingredients
Tomato sauce
- 2 cans diced tomatoes
- 2 large garlic cloves, peeled
- a few sprigs of thyme
- 1 t sugar (any type) (or agave syrup)
- 1 salt & pepper
- 1 bay leaf
- 1 T tomato puree
Stuffing
- 1 quantity tofu ricotta stuffing (our Roar recipe)
- 1 quantity cashew fabarella (our Roar recipe)
Cannelloni
- 16 tubes cannelloni (approx 300-400g)
Topping
- 1 quantity cashika (our Roar recipe)
- 25 g pine nuts
- 1 T fresh chopped parsley
Instructions
IN ADVANCE:
- You'll need 1 recipe quantity each of Tofu Ricotta and Cashew Fabarella from our recipes. The dish has some Cashika sprinkled on it and while you won't need an entire recipe quantity, it keeps well for many weeks in a screw-top jar and is delicious sprinkled on salads, soups, roasted veggies and so on.
On the day:
- Empty the cans of tomatoes into a pan. Fill each can half-full of water, swirl around and pour into the pan. Add the sprigs of thyme, the sugar or syrup, salt and pepper, bay leaf and tomato puree. With a large knife or the base of a pan gently crush the garlic clove so it is squashed but still holding together - add it to the pan. Bring to the boil and simmer for 30-35 minutes until the sauce is thickened i.e. the added water has evaporated and the sauce is rich and slightly darkened. Let it cool and then remove the sprigs, bay leaf and pieces of garlic.
- Take your oven dish and spread some tomato sauce over the bottom of it. You will probably use about one fifth of the sauce.
- Put the tofu ricotta into a piping bag and pipe the filling fully into each tube. Place the tubes snugly side by side.. If you need to cut a filled tube in half to fit a small space, a swift bold stroke with a sharp heavy knife should cut reasonably cleanly through the tube. When all the tubes are in the oven dish, spread the remaining tomato sauce over the top, sprinkle with cashika and bake for 20-25 minutes at 170C (fan) / 190C. Check with a small pointed knife that the pasta is cooked and soft.
- Switch the oven to top grill or switch on your overhead grill
- Sprinkle the pine nuts onto the cannelloni and place under the hot grill for a few minutes until the nuts brown slightly. Sprinkle with parsley and serve. We enjoyed this enormously with a green leafy salad and some freshly-baked rosemary and sea-salt focaccia - yummy.
