Vegan Spinach Ricotta Cannelloni
Ingredients
- 1/2 tbsp oil
- 1 medium onion
- 2 large garlic cloves
- 7 oz (200 g) fresh spinach finely chopped
- 1 batch (14 oz) (400 g) vegan ricotta
- 21 oz (600 g) tomato sauce
- 1/4 tsp nutmeg or more to taste
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 14 tubes of dry cannelloni pasta or Manicotti, gluten-free if needed
- 1 batch (7 oz) (200 g) vegan cheese sauce or store-bought vegan cheese
Preparation
Prepare the vegan ricotta cheese for the homemade version or use store-bought vegan ricotta or vegan cream cheese.
Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole or baking dish to avoid sticking and set aside.
Heat oil in a pan or skillet and sauté onion over medium heat.
Add garlic and spices, then add finely chopped spinach and sauté for a further 2-3 minutes.
Process the spinach mixture and vegan ricotta in a food processor or, if no processor is available, add the vegan ricotta to the pan and stir with a wooden spoon.
Turn off the heat and set aside. Preheat oven to 360 °F (ca. 180 °C).
Add the spinach and ricotta mixture into a piping bag and pipe the filling into the uncooked cannelloni tubes, positioning them upright for easier filling. Alternatively, use a freezer bag and cut off one edge.
Place all tubes into the casserole dish. Pour over the remaining tomato sauce, ensuring all tubes are covered, and add vegan cheese on top.
Bake for 30 minutes in the oven. If it browns too much after 15-20 minutes, cover with aluminum foil.
Serve and garnish with fresh herbs. Enjoy! Store leftovers covered in the refrigerator for up to 3 days.
