Spinach & ‘Ricotta’ Cannelloni

Spinach & 'Ricotta' Cannelloni

This is hands down our new favourite recipe! Unbelievably creamy and cheesy with a lovely rich tomato sauce and pasta base… delicious! Non-vegans seriously won’t know the difference 🙂

Not too trickyNot too tricky Gluten free Wheat free Freezable recipe Kid recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 5 / 5. Vote count: 5

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time

90

Cuisine

Italian

Meal

  • mains
  • lunches

Servings

6

Ingredients

Cannelloni

  • 14 -16 cannelloni tubes (use GF if necessary)
  • Extra virgin olive oil
  • 400g/14 oz spinach
  • ½ tsp nutmeg
  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 x 400g/14 oz tins plum tomatoes (or use chopped tomatoes)
  • Zest of ½ lemon
  • Handful fresh basil
  • ½ tsp sugar or syrup (eg agave or maple – optional)
  • Salt and black pepper, to taste
  • 200g melting vegan cheese (we used Bute Island Sheese Greek Style)
  • Vegan parmesan (eg Violife Prosociano or use pre-grated eg Angel Food, Flavour Fusion or Follow Your Heart)

‘Ricotta’

  • 35g/¼ cup sunflower seeds
  • 425g/15 oz firm tofu, drained and patted dry
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • ¾ tsp salt
  • Pinch black pepper
  • 1 clove garlic, crushed
  • 20g/⅓ cup nutritional yeast

Instructions

Cannelloni

  1. Preheat the oven to 180°C (fan)/350°F/Gas Mark 5.
  2. In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper. Cover the pan and leave the spinach to sweat and wilt down, stirring occasionally. Pop in a bowl and set aside.
  3. In a large pan fry the onion until soft and golden. Add the garlic and fry for a further minute.
  4. Add the plum tomatoes and break them up with a spoon (or with your hands as you add them!).
  5. Add the sugar, lemon zest and a few basil leaves. Simmer for around 20 minutes until the sauce has thickened. Add salt and pepper, try the sauce and add more until you get the desired seasoning.
  6. While the spinach is sweating and the tomato sauce is simmering, make the ‘ricotta’.

‘Ricotta’

  1. Blend the sunflower seeds in a food processor or using the milling blade on your blender.
  2. Add the tofu and blend with the sunflower seeds until smooth.
  3. In a medium sized bowl, combine the tofu/sunflower seed mix with all other ingredients and stir thoroughly.

Assembly

  1. Once the wilted spinach has cooled, squeeze the liquid out of it and cut it up into small pieces. Add it to the ‘ricotta’ along with the rest of the nutmeg (¼ teaspoon) and stir thoroughly.
  2. There are a couple options for getting the ‘ricotta’ mix into the cannelloni tubes… either pipe it in using a piping bag or if you fancy having a bit more fun then stuff the mixture in using your hands (after washing them)… kids love doing this!
  3. Place the stuffed cannelloni tubes onto the bottom of an oven dish (12″x10″x2″ approx.). Pour the tomato sauce over the top and spread evenly. Add a layer of basil leaves then sprinkle over your preferred melting vegan cheese and top off with vegan Parmesan and a drizzle of olive oil.
  4. Cover the top of the dish with a sheet of foil and tuck in around the edges. Place in the oven for 30 minutes, then remove the foil and pop back in the oven for another 15 minutes.
  5. Enjoy with a green salad and garlic bread 🙂

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Vegan ‘Steak’ & Ale Pie

Add to favourites
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!

Baked Biscoff Cheesecake

Add to favourites
This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

Easy Baileys Chocolate Cake

Add to favourites
If you want something super easy to make, moist, chocolatey, indulgent and delicious then here’s your answer! Perfect for a lazy Christmas afternoon 🙂

Easy Cinnamon Iced Buns

Add to favourites
These buns are so easy to make and will definitely spice up your Christmas afternoon or breakfast platter! Tear, share and enjoy with a lovely cup of tea 🙂

Flourless Mince Pie Brownies

Add to favourites
Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely and super festive brownies are so good you’d never believe…

Thai Aubergine Curry

Add to favourites
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. Many people have said this is…