Before you start
The cannelloni pasta does not require any precooking before filling. However, it may be cooked 4 min in boiling water. This operation reduces the final baking to just 15 min.
- Preheat the oven to 190ºC/375ºF.
- Prepare the vegetables: Finely chop the onion; wash the spinach, then drain rapidly and set aside.
- Heat the olive oil in a pan over medium heat. Add the onion and sauté 2-3 min, then add the spinach. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Transfer the spinach to a colander, then press to remove excess water. Chop coarsely and set aside.
- Meanwhile, heat the canola oil in a heavy saucepan over moderately low heat until it has melted, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the soy milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 5 minutes. Season with salt and pepper.
- Take the saucepan off the heat, then add the tofu and yeast and mix well. Add the egg, spinach, and grated nutmeg, then mix well.
- Spread a few spoonfuls of the spinach mixture on the bottom of a baking dish. Fill the cannelloni tubes with the mixture, then place them in the dish in a single layer (if a very large dish is not available for large amounts, they may be layered). Cover with the remaining spinach mixture.
- Bake in the middle of the oven 35-40 min until the top is golden-brown. Let stand 5 minutes at room temperature before serving.
The complete dish may be assembled a couple days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h.
Nutrition Facts Table
per 1 serving (400g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||¾||serving|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Omega-3, Vitamin C, Zinc
- Good source of :
- Copper, Pantothenic Acid, Phosphorus, Vitamin B6
- Excellent source of :
- Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
- Free :
- Added Sugar
- Diet-related health claims :
|Meat and Alternatives||½|