I can't believe it's Vegan Icantbeliveitsvegan | Page 30

You will need:
1 tin of diced tomatoes
2 cups water
2 tsp of Italian herbs (I use basil)
3 cloves garlic minced
2 T tomato paste
Fresh cooked pasts sheets or
cannelloni tubes
250g of cooked spinach
250g of crumbled tofu or vegan Feta
1 T of chic pea flour (optional)
Grated vegan mozzarella (optional)
Method:
1. Combine tinned tomatoes, water,
herbs, tomato paste and garlic in
small pot, bring to boil, then
simmer for 20-30 mins till sauce is
thick and rich.
2. Mix together spinach, feta/tofu
and chic pea flour (this is for
binding and can be omitted).
3. Fill tubes with spinach mixture, or
if using fresh pasta – roll up into
tubes.
4. Grease your pan and place your
cannelloni into it.
5. Fill pan to top with sauce and
sprinkle with grated mozzarella.
6. Bake in 180 Celsius oven for 30
mins.
Originally a non vegan recipe that my mum made us when we were kids
The Gentle chef has amazing cheese recipes: https://thegentlechef.com/gentle-
chef-cookbooks/non-dairy-evolution-cookbook/