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Landscape image of the ends of six vegan cannelloni tubes that show the pale green tube filling coming out of it

Vegan Cannelloni with Spinach and Ricotta


  • Author: Dan Saunders
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan

Description

Vegan Cannelloni is a perfect dinner for adults and children alike. They’re not only fun to make, but they’re wonderfully creamy and rich too.


Ingredients

Units Scale

For the ricotta:

  • 1.5 cups macadamia nuts
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp nutritional yeast
  • 1 tbsp white miso
  • 1/2 cup water
  • Pinch of salt

For the cannelloni:

  • Full amount of vegan ricotta (from above) or 2 cups of store-bought vegan ricotta
  • 140g spinach
  • 125g cannelloni (12 tubes)
  • 700ml of tomato passata
  • 4 cloves garlic - finely chopped
  • 2 small onions - finely chopped
  • 4 tsp dried oregano
  • 2 tbsp fresh basil - roughly chopped
  • A couple of splashes of olive oil (around 2 tbsp)
  • Salt & pepper

For garnish:

  • More fresh basil
  • Vegan parmesan or nutritional yeast

Instructions

For the ricotta:

  1. Put all of the ricotta ingredients in a blender, and blend until smooth. Set aside (still in the blender).

For the cannelloni:

  1. Put a splash of olive oil in a saucepan over a medium heat. Once hot enough add half of the chopped onion and garlic (2 cloves of garlic and 1 onion).
  2. Cook until soft and translucent. Keep stirring so that it doesn’t burn/
  3. Add the spinach and allow it to wilt. This should take a few minutes. Continue stirring carefully to help it wilt.
  4. Remove from the heat and put the onion mixture into a blender along with the vegan ricotta. Blitz it until the mixture is smooth and has turned a lovely pale green colour. Set aside.
  5. Heat up another splash of olive oil in the same pan. Put the remaining onion and garlic in the pan and cook until the onion is soft and translucent. 
  6. Pop in the oregano and stir.
  7. Pour in the passata, stir, and bring to the boil then immediately down to a simmer. Season with salt and pepper.
  8. Once the passata has had a couple of minutes to simmer, stir in the basil and cook for another couple of minutes. Remove from the heat.
  9. In a small oven dish, spread a thin layer of marinara sauce in the bottom of it.
  10. Grab the cannelloni tubes, a piping bag and a chopping board. Fill the piping bag with the ricotta mixture. Then fill the cannelloni tubes with the ricotta and spinach mix. Do this by standing each tube on a chopping board, one by one, then filling each one up to the top, then carefully laying it out on the baking tray. Repeat until all are filled and in the tray.
  11. Pour the remaining sauce over the cannelloni tubes. They should all be covered, otherwise, it won’t cook evenly.
  12. Bake for 30 minutes (or whatever the pasta instructions indicate).
  13. Remove from the oven and top with fresh basil and vegan parmesan or nutritional yeast.

Notes

  • Use gluten-free cannelloni tubes for a gluten-free version. 
  • Use fresh spinach for best results, rather than frozen spinach.
  • We highly recommend using a piping bag to fill the tubes. A spoon just doesn't work and is incredibly messy.
  • Category: Dinner
  • Method: Oven-bake, Stove-top
  • Cuisine: Italian

Keywords: Vegan Cannelloni, vegan spinach and ricotta cannelloni,

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