Vegan Spinach & "Ricotta" Cannelloni / Manicotti
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
First, 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/baking dish to avoid sticking and set aside
Next, heat oil in a pan/skillet and sauté onion over medium heat
After a few minutes, add garlic, and spices
Also, add finely chopped spinach and sauté for a further 2-3 minutes
Process the spinach mixture and vegan ricotta in a food processor
If you don't have a food processor or blender, simply 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
Add the spinach and ricotta mixture into a piping bag and pipe the filling into the uncooked cannelloni tubes
Position the cannelloni tubes upright, which makes it easier to fill them
You can also add the filling to a freezer bag and cut off one of the edges
Then place all tubes into the casserole dish
Pour over the remaining tomato sauce, covering all the tubes
Add vegan cheese on top
I used my easy vegan cheese sauce but you can use any store-bought vegan cheese
Bake for 30 minutes in the oven
I didn't use aluminum foil but if you notice after 15-20 minutes that it browns too much, simply cover the casserole dish with foil
Serve and garnish with fresh herbs
Enjoy! store leftovers covered in the refrigerator for up to 3 days