Vegan Cannelloni
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
50 mins
-
Total Time
1 hr 20 mins
-
Servings
4 Servings (makes 12 cannelloni)
-
Calories
250 kcal
-
Course
Main Course
-
Cuisine
Italian
Vegan Cannelloni
Report
Crave-worthy vegan cannelloni stuffed with cheesy vegan ricotta ribboned with spinach and topped with delicious tomato sauce.
Share:
Ingredients
- 12 cannelloni shells (approx. half of a 250 gram box)
For the vegan ricotta
- 350 grams tofu GMO free is best, extra firm, 12 ounce block
- ¼ cup nutritional yeast
- 3 tablespoons apple cider vinegar
- 2 tablespoons water
- ½ teaspoon garlic powder
- 1 teaspoon salt sea salt
- 5 ounces baby spinach approx. 4-5 large handfuls
For the sauce
- 3 cups tomato sauce
- 2-3 tablespoons basil chopped, plus more for garnish, fresh
- 1 teaspoon oregano dried
Optional
- ⅓ cup vegan parmesan cheese
Instructions
- Preheat your oven to 350°F/176°C and grab a baking dish or another oven-safe dish that measures approximately 9x13 inches.
- Add the spinach to a pan or skillet and wilt over medium-high heat. If needed, added a couple of drops of water to prevent sticking. Once wilted, set it aside.
- Now, add all the vegan ricotta ingredients (EXCEPT the spinach) to your food processor and process until mostly smooth. Then add the wilted spinach and pulse several times to chop and distribute it throughout your ricotta. Do not over-process the spinach, or the cheese may turn green.
- Combine the sauce ingredients in a medium bowl and mix well. Then ladle a thin layer of the sauce into your baking dish.
- Use a pastry bag to fill your cannelloni shells with the vegan ricotta filling. Fill one side, then rotate and fill the other side. Place the stuffed cannelloni in your baking dish. Repeat with the remaining shells, arranging them in a single layer, with a little space in between each one.
- Cover the cannelloni with the rest of the sauce and sprinkle with vegan parmesan cheese (if using). Then cover with parchment paper, followed by aluminum foil, and bake in your preheated oven for 40 minutes. Then remove the paper and bake 10 minutes longer, until the sauce is bubbling.
- Remove from the oven, garnish with more basil if you'd like, and serve.
Equipments used:
Notes
- Before adding the spinach to your ricotta, taste the cheese mixture and adjust for salt, pepper, or any other flavours you'd like to add. You may also add an additional tablespoon of water, vinegar, or lemon juice at this point if you feel it's needed.
- Do NOT overprocess the spinach, as you don't want the cheese to turn green. Instead, you want ribbons of spinach throughout, so pulse until chopped and distributed only.
- Use a piping bag/pastry bag to fill your vegan cannelloni without the tip. OR cut one triangular corner of a ziptop bag to make your own piping bag if you don't have one. Stuff one side of the cannelloni shell, then rotate and stuff the other side.
- Leave a little space in between each stuffed cannelloni shell as they will grow as they cook.
- The serving size is for 3 stuffed cannelloni or ¼ of the recipe.
Nutrition Information
Show Details
Calories
250cal
(13%)
Carbohydrates
39g
(13%)
Protein
15g
(30%)
Fat
3g
(5%)
Sodium
849mg
(35%)
Potassium
737mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3404IU
(68%)
Vitamin C
30mg
(33%)
Calcium
82mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Servings (makes 12 cannelloni)
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250cal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Sodium | 849mg | 35% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3404IU | 68% |
| Vitamin C | 30mg | 33% |
| Calcium | 82mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
