Keyboard Catelloni

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  • 1 package Canneloni tubes, whole wheat, if you can find them
  • 1 cup chickpeas, cooked or canned
  • 1 tbs wine or broth or even liquid from chickpeas
  • 2 tbs lemon juice, fresh
  • 2 cloves garlic
  • 2 tbs nutritional yeast flakes (optional, adds a cheesy flavour)
  • 1 tsp Italian Seasoning (or 1/4 tsp each oregano, rosemary, basil and thyme), dried (or up it to 2 tbs for fresh)
  • 1/4 tsp coarse black pepper
  • 1/2 tsp sea salt, or 1 tbs white or shiro miso paste
  • 1 package Extra Firm Tofu
  • 2 cups fresh spinach leaves, chopped (or one package frozen spinach, thawed)
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 1/2 cup shredded carrot, optional
  • 1/4 cup whole wheat bread crumbs
  • 2 1/2 cups marinara sauce (*NOTE: Reference our own recipe here!)


  1. Preheat oven to 350ºF.
  2. Cook the cannelloni according to package directions, making sure to leave it a tiny bit undercooked
  3. Combine chickpeas, wine, lemon juice, garlic, herbs and salt in food processor or blender until very smooth.
  4. Mash tofu in a medium mixing bowl until it resembles the consistency of ricotta.
  5. Stir in chickpea puree, nutritional yeast, spinach, basil, carrots (if using) and bread crumbs.
  6. Spread one cup of sauce over the bottom of a 9″X16″ glass baking pan.
  7. Fill the cannelloni tubes using a piping bag, spoon and a lot of patience, or even a large ziploc bag with the bottom corner cut out.
  8. Lay filled tubes in sauced pan.
  9. Once all your tubes are stuffed, pour the rest of the sauce over filled cannelloni
  10. Cover and bake for 30 minutes.
  11. Serve with parmesan cheese, crusty bread, and a crunchy salad and a lot of love….ha! ha! ha! Just kidding: the food was very labour intensive, you’re fine with just the side dishes.

Serves 6-8