This one of the first vegan foods I ever cooked. Back when I cooked tofu with a feeling of mild trepidation, and was ambivalent towards vegan food. I found this recipe and wasn’t sure if it would even taste nice, because what could possibly replace the relationship between cheese and pasta? Well, pasta has a new partner and that partner is…well, it’s some sort of white gunk. But it’s yummy. The recipe is from hungryhungryhippie, and it was very much responsible for my steady journey into the vegan lifestyle.
High protein and high deliciousness makes this pasta super yummy. Plus, there’s a total of six ingredients, which is a bonus. The drawback is of course the endeavour of stuffing the darn cannelloni. But now I just done a pair of gloves and shove it down using my fingers, and the job only takes 5-10 minutes. Shells would make for a great alternative, and so feel free to sub in your favourite vessel. It would also make for a nice lasagne!
1 tub of your favourite hummus (200-300g)
1 block firm tofu (300g)
2 cups greens*
½ cup fresh basil
Bottle of pasta sauce
20 cannelloni tubes
* I used a variety of kales and spinach from my garden, but you can also use frozen spinach
- In a food processor, combine the hummus and tofu. I like to keep mine a little chunky. I also season with some garlic, if my hummus isn’t very garlicky.
- Stir through the spinach, and season with salt and pepper.
- Line a baking dish and pour over about ½ cup pasta sauce. You’ll also need to preheat the oven to 200°C
- Stuff the shells with the tofu mix. Lay the pasta in the dish, side-by-side and not piled on top of one-another. Repeat until all of the mix is gone.
- Pour over the remaining sauce. I also like to add a little water to help soften the pasta.
- Bake 20-25 minutes. Serve with fresh basil and enjoy.