Spinach And Tofu Ricotta Cannelloni

Spinach And Tofu Ricotta Cannelloni considering Button Mushrooms, Oil, Walnuts, Frozen Spinach, Cannelloni, Vegan Cheese, Oil, Brown Onion, Garlic, Crushed Tomatoes, Tomato Paste, open Basil, blithe Oregano, Salt, Pepper, fixed idea Tofu, Garlic, Olive Oil, Lemon Juice, Nutritional Yeast, Basil, Salt, Pepper

The ingredient of Spinach And Tofu Ricotta Cannelloni

• 1 1 2 cups button mushrooms diced
• 1 2 teaspoon oil
• 1 cup walnuts
• 250 grams frozen spinach
• 1 1 2 boxes cannelloni tubes the type that donu2019t need pre cooking
• vegan cheese to sprinkle on the order of top optional
• 1 2 teaspoon oil
• 1 brown onion medium diced finely
• 3 cloves garlic minced
• 600 grams crushed tomatoes or equivalent spacious
• 2 tablespoons tomato cement
• 1 handful lighthearted basil torn
• 1 teaspoon lively oregano chopped
• salt
• pepper
• 450 grams pure tofu
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 2 cup nutritional yeast
• 1 handful basil torn
• salt
• pepper

Nutritions of Spinach And Tofu Ricotta Cannelloni

calories: nutritioninformation
carbohydrateContent: 360 calories
fatContent: 25 grams
fiberContent: 24 grams
proteinContent: 11 grams
saturatedFatContent: 23 grams
sodiumContent: 2 5 grams
sugarContent: 420 milligrams
: 3 grams

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