kejlina (kejlina) wrote in vegancooking,

Canneloni / manicotti / stuffed tubes of pasta joy!

Thanks for your responses yesterday about the firm silken tofu. I decided that my best bet would be to simply press it gently for 15 minutes and then mash it with a fork.

The finished canneloni was pretty tasty. Again, it's been veganised, north americanised, and kejlinised, so I apologize for the in-authenticity, but...

I promise you it's yummy, at least.


1 package firm silken Mori-Nu tofu, pressed & drained for about 15 minutes
1 package of frozen chopped spinach, thawed and with the excess water squeezed out
1/4 red pepper, chopped finely
1/2 onion, chopped finely
A handful of sundried tomatoes, rehydrated and chopped finely
A handful of mushrooms, chopped finely
Minced garlic to taste
Herbs and spices to taste (I used "italian seasoning", some parsley, salt, pepper, and nutritional yeast)

heat some olive oil in a frying pan, then add the vegetables and saute until cooked. In a bowl, use a fork to mash the tofu to a riccotta-esque texture, and dump that into the frying pan along with the seasonings.

White sauce:

1 tbsp each of olive oil and margarine
1 tbsp flour
1 cup soymilk
1 tbsp nutritional yeast
a sprinkle of garlic powder
a pinch of nutmeg
salt and pepper to taste
1 tbsp cornstarch mixed to a smooth paste with some water

In a sauce pan, melt the margarine with the oil, then add the flour and stir around a bit. Slowly whisk in the soymilk, add the seasonings, and whisk until it just about starts to boil. Whisk in the cornstarch paste and continue to stir. The sauce should thicken.


Preheat the oven to 350 degrees. Get a 9 x 13 inch casserole dish, oil it, put a bit of tomato sauce in the bottom of it.

Prepare your noodles according to package directions (Some don't even require being pre-cooked). Stuff the noodles with the filling (I used a pastry bag and just piped the filling in; it was fast, simple, and no mess!)

Fill the pan with as many cannelonis as you can make (My filling made enough for 9, but depending on how many vegetables you use, your mileage may vary). Cover the cannelonis with a can of tomato pasta sauce, then cover that with a layer of the white sauce. Cover with tinfoil, pop in the oven, and bake for half an hour (or if you're using the noodles that don't need pre-cooking, bake according to package directions)

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