Vegan zucchini cannelloni

Vegan zucchini cannelloni

Prep Time: 20 mins

Bake Time: 35 mins

Serves : 4

Ingredients:

• 12 pieces of cannelloni pasta
• 1 tbsp olive oil
• 1 small or 1/2 large white onion, finely chopped
• 3 cups cubed zucchini
• 4 cloves of garlic, minced
• 1/2 cup unsweetened soy milk
• 1 cup homemade tofu cream cheese
• 1/2 cup grated vegan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper

• 2 1/2 cups (500g) tomato passata
• 1/2 tsp salt
• 1 tsp basil
• 1 tsp oregano

Method:

1. Preheat the oven to 180°C/350°F .
2. Heat olive oil in a large pan, add onion, zucchini and garlic and cook until onion is tender.
3. Add tofu cream cheese, soy milk, vegan cheese, salt and pepper. Stir and cook for about 10 minutes.
4. In a saucepan stir together tomato passata, salt, basil and oregano. Let it simmer for 5 minutes.
5. Spread 1 cup tomato sauce into a 13×9 inch/33×23 cm baking dish.
6. Fill cannelloni with cheese filling and place in prepared baking dish. Cover with remaining tomato sauce, then top with more grated vegan cheese.
7. Bake covered for 20 minutes, uncovered for 15 minutes.