Baked Cannelloni with Italian Seitan Pasta Sauce
Yield
Serves 6 - 8
Prep time
-
Cook time
-
Total
<2 Hours
Baked Cannelloni with Italian Seitan Pasta Sauce
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!