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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!)
- Preheat oven to 350ºF.
- Cook the cannelloni according to package directions, making sure to leave it a tiny bit undercooked
- Combine chickpeas, wine, lemon juice, garlic, herbs and salt in food processor or blender until very smooth.
- Mash tofu in a medium mixing bowl until it resembles the consistency of ricotta.
- Stir in chickpea puree, nutritional yeast, spinach, basil, carrots (if using) and bread crumbs.
- Spread one cup of sauce over the bottom of a 9″X16″ glass baking pan.
- 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.
- Lay filled tubes in sauced pan.
- Once all your tubes are stuffed, pour the rest of the sauce over filled cannelloni
- Cover and bake for 30 minutes.
- 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.