Vegetarian Recipes: Soy Protein And Tofu Recipes


 
 
Back to Recipe Categories
 
 
  Nutrition Facts:
(per serving)
   
 

Calories 316

Fat 10g

Cholesterol 20mg

Sodium 388mg

Carbohydrate 37g

Fiber 3g

Protein 22g

Soy Protein 4g
 
  This recipe is:
 

Low Cholesterol

Vegetarian
 
  Featured Products:
 

GeniSoy® Ultra-XT™ Natural Protein Powder
 
 

Recipes - Main Dish

Woodland Mushroom Cannelloni
Steve Petusevsky
Serves: 6
 
These delicious pasta packages are baked with fresh tomatoes and basil. You may use your favorite marinara if you prefer. Feel free to substitute soy cheese for dairy cheese as well. I like to bake these a day ahead which gives the flavors a chance to get to know one another. I also like to serve the leftovers at room temperature with a drizzle of extra virgin olive oil.
 
Measures Translation Table
 
Ingredients:
12 ea. Manicotti or cannelloni shells, uncooked

2 tsp. olive oil
1 tablespoon minced shallots
1 clove minced garlic
1 lb. diced mixed mushrooms such as shiitake, Portabello, oyster, porcini or button
1 cup sliced scallions
1 cup diced, canned roast peppers
2 tablespoons balsamic vinegar
3 tablespoons chopped parsley
2 tablespoons chopped basil
1-1/2 cup shredded mozzarella cheese
2 scoops GeniSoy® Ultra-XT™ Natural Protein Powder

2 cups diced fresh tomatoes (about 1/2 pound)
¼ cup chopped basil
2 tablespoons shredded Parmesan cheese
 
Instructions:
  1. Cook pasta shells in plenty of boiling salted water until al dente- shock in cold water and drain.
  2. Heat oil in a non stick pan over medium heat. Add oil. Sauté shallots and garlic 1 minute. Add mushrooms and sauté 5 minutes until liquid evaporates. Add green onions, roast peppers and vinegar; sauté 2 minutes.
  3. Remove from heat and add parsley and basil. Cool for 15-20 minutes and add 1 cup of mozzarella cheese and GeniSoy protein powder.
  4. Spoon mixture into cooked shells and arrange in a 13x9 inch pan brushed lightly with oil. Sprinkle shells with diced tomatoes and remaining half cup of mozzarella cheese.
  5. Cover with foil and bake at 325°F for 20 minutes, until heated through. Garnish with Parmesan cheese. Serves 6.

 
   
  Top of Page