Plant Based Cannelloni Recipe - best thing I've ever made! | Samsung Food App

Ingredients

• 500g semi firm tofu
• 200g fresh spinach, wilted, water removed and chopped
• 2 tbsp onion flakes
• 5 garlic cloves, minced
• 1/3 cup nutritional yeast
• 1 tsp lemon zest
• Juice of half a lemon
• 1 tsp sea salt flakes
• 800ml passata
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tbsp onion flakes
• 1 tbsp caster sugar
• 1/2 cup water, from rinsing the passata bottle
• 1/2 tsp sea salt flakes
• 1 tsp pepper
• 2 tbsp plain flour
• 3 tbsp butter/vegan butter
• 500ml chicken style stock
• 250g cannelloni pasta
• Mozzarella cheese or cheese of choice (vegan option here)
• Fresh basil