Prep time: 30 minutes
Cooking time: 10 minutes
Baking time: 45 minutes
Serves: Four
For the Tomato Sauce
600 g whole tomatoes, blended
100 ml tomato paste
1 tbsp maple syrup / honey
2 bay leaves
2 tsp. basil
1/4 tsp. cayenne pepper
50 g barley
For the Cannelloni
1 bunch spinach, washed
1 medium onion, diced
6 flakes garlic, minced
1 block firm tofu, crumbled in a food processor
2 tsp tarragon
1 tsp salt
1/2 tsp freshly grated nutmeg
1 tsp vinegar
8 cannelloni noodles, cooked
Directions
Bring all the ingredients to a boil in a large saucepan and simmer for 30 minutes.
Scald the spinach in boiling water. Let it sit for 5 minutes, then drain well and chop.
Sauté the onions and garlic. Add the spinach and tofu and mix well.
Add the tarragon, salt, nutmeg, and vinegar, mixing well.
Fill the cooked noodles with the spinach-tofu mixture.
Place the stuffed cannelloni in a single layer in an oiled baking dish.
Top with the prepared tomato sauce and cover with foil. Bake at 180°C for 45 minutes. Uncover and bake until browned.
Source: http://femina.in/lifestyle/food/delicious-recipes-and-tips-for-vegans-398.html
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