BAKED VEG CHEESE AND VEAL CANNELLONI
We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.
Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.
What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!
Makes 14 stuffed cannelloni
Filling: Makes 4-1/2 cups
12 oz. container Super Firm Sprouted Tofu Plus by Nasoya, rinsed, squeezed in tofu cloth to extract excess liquid
1 c. almost boiling water mixed with 1/2 c. TVP (Textured Vegetable Protein) till puffy, then drained in wire mesh strainer, while pushing hard against strainer with back of spoon to remove all liquid – I used Bob’s Red Mill brand
8 oz. pkg. Vegan Gourmet Mozzarella Shreds by Follow Your Heart
4 oz. container Follow Your Heart Parmesan – 1/2 used in the filling and 1/2 used to sprinkle on top of the dish before baking
2 t. salt
2 t. ground rosemary
2 t. garlic powder
1/2 t. ground nutmeg
1/4 t. ground allspice
fresh grind black pepper to taste
2 T. vegan yeast (also called nutritional yeast)
2 T. tapioca flour (only use that)
2 t. xanthan gum
1/2, 8 oz. container Tofutti Better Than Cream Cheese, plain
1 T. liquid smoke
1 T. Grade A maple syrup
2 T. extra virgin olive oil
salt and pepper to taste
Place squeezed tofu in food processor with TVP, mozzarella and parmesan. Process till mixture becomes crumbly .
Add salt, spices, herbs, vegan yeast, tapioca flour and xanthan gum. Process till smooth and mixture forms a ball. Transfer to large bowl.
In separate bowl combine cream cheese, liquid smoke, maple syrup and olive oil. Mix till smooth. Add to cheese/tofu mixture. Mix, mix, mix with strong, sturdy spoon till your arm hurts and all ingredients are evenly dispersed.
Salt and pepper to taste, then mix it again.
Sauce: Makes 3-1/3 cups
28 oz. can petite diced tomatoes in liquid
12 oz. jar sweet red roasted peppers including liquid in jar, processed in food processor or blender till pulpy
1 T. liquid smoke
2 t. garlic powder
1 t. mild Hungarian paprika
1/2-1 t. dried oregano, crushed
1/4 t. ground allspice
1/4 c. tomato paste
2 T. Thrive algae oil
1 T. extra virgin olive oil
2 T. Grade A maple syrup
1 t. Celtic salt
black pepper grind
light sprinkling of red cayenne pepper
Combine all sauce ingredients in large saucepan. Stir well, partially cover, and cook at slow boil for 30 – 45 minutes till sauce achieves desired thickness.
Adjust seasoning and/or salt and pepper to taste.
1 box dried manicotti pasta tubes, cooked in large amount salted, boiling water till tender, drained and rinsed under cool water ( 14 tubes to a box)
Assembly:
Use a 9 x 13 inch and an 8 x 8 inch baking dishes. Spread bottom of dishes thinly and evenly with tomato sauce.
Slit each pasta tube up side, open flat. Spoon a liberal amount of filling across center in log formation. Wrap flaps overlapping each other, then place flap side down into dish.
It’s easier to slit them all open, then fill them all.
Top evenly with sauce.
Sprinkle evenly with 1/2 of the parmesan cheese.
Cover tightly with aluminum foil.
Bake in preheated 350 degree oven for 35 minutes or till very hot and bubbly.
Remove foil. Bake another 5 minutes, then remove from oven. Let set for about 5 minutes before serving.
No accompaniments needed, unless you’re entertaining, or unless you really want a salad. I never do. Not with special dishes like this one. I want only the star of the banquet.
Notes: You’ll have a little leftover filling. Put it on some grilled sub rolls with veggies and oil and vinegar or veg mayo.
