Vegan Canneloni

The filling was grated tofu, grated carrot, slivered flat leaf parsley and raisins.
The base sauce was a tomato based sauce (I used V8 whizzied up with softened sauteed onions) and the topping sauce was a white sauce with a little mustard and topped with finely chopped walnuts.
Black pepper, salt and the usual herbs were all involved in the tomato sauce.