Vegan Spinach and Ricotta Cannelloni
This Spinach and Ricotta Cannelloni is both vegan and gluten-free. Simply mix fresh spinach with vegan ricotta, stuff into cannelloni pasta, coat with tomato passata and top with vegan cheese.
Ingredients
Spinach and Ricotta Cannelloni
- 1 batch vegan ricotta (about 3 cups - see recipe below)
- 240 g spinach
- 700 g tomato passata
- 16 cannelloni tubes
- Vegan cheese to top
Vegan Ricotta
- 300-400 g tofu, medium firm
- 2 cups cashews, soaked
- 2 tbsp nutritional yeast
- Juice of 1 lemon
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tsp salt
To Serve
- Fresh basil
- Vegan Parmesan Cheese
Instructions
Vegan Ricotta
- Place 2 cups of cashews in bowl and cover with water, soak for at least 4 hours.
- In a blender, add soaked cashews, 300-400g tofu, 2 tbsp nutritional yeast, juice of 1 lemon, 2 garlic cloves, 1 tbsp olive oil and 1 tsp salt. Blend until combined.
Spinach and Ricotta Cannelloni
- Preheat oven to 180C.
- Wilt spinach in pot over low heat. Remove spinach from pot, drain and squeeze out any excess water, and finely chop. Add spinach and ricotta to bowl and stir until combined.
- Prepare the cannelloni tubes according to the packet directions. I use the oven ready type so there is no preparation needed.
- Spread 1/3 of the tomato passata in the bottom of an oven-proof dish. I use a dish that is 31cm x 25cm.
- Scoop the ricotta and spinach mixture into a large sealable bag and cut off the corner. Fill the cannelloni by squeezing some of the mixture into one end of the tube, flipping the tube over and filling from the other side.
- Lay the tubes in the baking dish with the sauce in a single layer.
- Cover with the remaining tomato passata and make sure each tube is coated. Top with vegan cheese.
- Bake for around 45 minutes, until the cannelloni are tender, the cheese is melted and the sauce is bubbling.
- Remove from oven and garnish with fresh basil and vegan parmesan cheese.