Healthy Cannaloni
Ingredients
Instructions
- Steam the kale for 15 minutes or until tender. Meanwhile blend the cashews, milk, onion flakes, and VegiZest in a food processor or high powered blender until smooth and creamy. When the kale is done, press it with paper towels to remove any excess water, chop, and mix with the sauce.
- Follow the directions on the box to make the cannaloni shells. While the shells are cooking, make the red sauce. Mix Tomato Sauce, onion flakes, VegiZest, garlic powder and Black Strap Molassas together... add water or more of other ingredients to suit your own tastes. Once the cannelloni shells are cooked, remove carefully and place on waxed paper--allow them to cool until you can pick them up. Fill the shells with the Kale with Cream Sauce and place in a glass casserole dish that has been lightly covered with olive oil. Pour the red sauce over the cannelloni and cover with foil. Bake for 20-30 minutes on 325 degrees. Grate soy parmesan as a topping if desired.
Nutrition & Diet Analysis (per serving)
511
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).