Friday, 15 June 2012

VeGaN cAnNeLloNi

Wheat free, dairy free, nut free, meat free version...


  • 7 oz (200g) bag of spinach
  • 4 oz (half of a 225g tub) of silken tofu
  • Salt and pepper
  • Tip tsp nutmeg
  • 4 flat mushrooms, chopped into reasonably small cubes
  • 1 onion chopped finely (red onion works nicely)
  • 4 medium tomatoes: 3 chopped into small pieces and 1 sliced thinly for the top. You can de-skin and de-seed the 3 for the mixture if you wish, and if you have time
  • 4 cloves garlic finely chopped
  • 3 tsp balsamic vinegar
  • 1 tsp oregano
  • 1 tbsp oil
  • Pinch sugar
  • Salt and pepper
  • 10 quite large pasta tubes
  1. Preheat the oven to 170°C.
  2. In a pan, sauté the onions in the oil until softened, then add the garlic for a few minutes.
  3. Add the chopped mushrooms and 2tbsp wine and stir well.
  4. The mushrooms should absorb the wine - let them cook until the juices are absorbed and the mushrooms are soft.
  5. Add the tomatoes, sun dried tomato paste, balsamic vinegar and oregano.
  6. Let this simmer for 10-15 minutes.
  7. Add the cayenne and if you feel necessary, add another tbsp wine.
  8. Season with salt and pepper. Add the sugar and mix well.
  9. Take the tubes and fill, but put onto a separate plate.
  10. Then tip the remaining mixture into the bottom of an oven proof dish and smooth out.
  11. Lay the filled pasta tubes on top.
  12. For the topping, simply rinse the spinach in a colander, wilt by pouring boiling water over. Squeeze excess water out and put into blender.
  13. Add the tofu and blitz!
  14. Then add the nutmeg and salt and pepper and stir through.
  15. Pour over the tubes.
  16. Top with slices of tomato and sprinkle with oregano.
  17. Bake for 45 minutes or until pasta is cooked

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