LOUIE'S CANNELLONI, NO BALONEY!

Today I Made:

LOUIE'S CANNELLONI, NO BALONEY! forDINNER.

Recipe from Sep./Oct. 2009 issue of Vegnews Magazine.

Vegan cannelloni?

Never thought I'd see the day.

The filling is made with silken tofu, chopped spinach, vegan mozzarella (Follow Your Heart) homemade tomato sauce, and the secret ingredient.....HOMINY!

The tomato sauce is made with fire-roasted diced tomatoes, tomato sauce, spices, onion, and basil.

The cannellonis are boiled until al dente, stuffed with the filling, covered with sauce and topped with additional vegan mozzarella cheese.

Covered with aluminum foil and baked for 30 minutes.

We were both so pleased with the end result.

They're tasty and full of flavor.

You can't even tell that there's hominy in the filling.

It was a bit difficult to stuff the filling in the Cannelloni.

My Cannelloni were a little overdone and kept falling apart as I was stuffing them.

Learn from my mistake and make sure to boil Cannelloni until al dente.