Baked Cannelloni with Italian Seitan Pasta Sauce

  • Yield: Serves 6 - 8
  • Prep Time:
  • Cook Time:
  • Total: <2 Hours

Ingredients

  • 3 8oz. Pkgs Sweet Earth Traditional Seitan Grounds (or Tuscan Savory Grounds)
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 3 cups red wine
  • 2 pounds fresh mushrooms, sliced
  • 1/4 teaspoon dried rosemary
  • 4 tablespoons chopped fresh oregano
  • 1/4 teaspoon chopped fresh thyme
  • 3 (29 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons grated Parmesan cheese
  • 1 16oz. Pkg Cannelloni

Directions

  1. In a lightly oiled skillet, heat seitan over medium heat for 3 to 5 minutes; set aside.
  2. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
  3. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
  4. Add seitan, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
  5. Simmer sauce on low for 1 hour, stirring occasionally.
  6. In a salted boil, prepare cannelloni as instructed on package; drain and add to a lightly oiled casserole dish.
  7. Add pasta sauce and stir.
  8. Top with Vegan cheese shreds (optional) and bake on 350 for 20 minutes.
  9. SERVE AND ENJOY!