Cannelloni

Ingredients

  • 2 bunches fresh spinach
  • 1 large onion, chopped
  • 2 zucchini, quartered
  • 1 pound firm tofu
  • 1 1/2 cups Soya Kaas Mozzarella Cheese (reserve 1/2 cup for topping)
  • 3 tablespoons fresh parsley
  • 2 garlic cloves, minced
  • 4 tablespoons bread crumbs
  • 4 tablespoons soy parmesan cheese
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 1/2 cups fresh mushrooms
  • 3-4 cups Italian Sauce
  • 1 box cannelloni or manicotti noodles

Instructions

  1. Clean and steam spinach. Sauté onion, 1 cup mushrooms, zucchini, garlic and parsley. In a bowl, crumble tofu very fine. Add vegetables and all other ingredients except sauce. Mix well. Stuff cooked noodles with mixture. Pour some Italian sauce on the bottom of casserole dish. Place cannelloni in dish and cover with more sauce. Top with mozzarella cheese, remaining mushrooms* and parmesan cheese. Bake at 350° for 30 minutes. After baking is dome, sprinkle with fresh chopped parsley.
  2. * Sauté remaining 1/2 cup mushrooms by themselves to put on as garnish.
  3. Recipe by: Modern Manna
http://www.modernmanna.org/bellavegan/vegan-recipes/pastas-and-pizzas/cannelloni/