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Vegan Cannelloni

Vegan ricotta with spinach stuffed into pasta tubes, covered in a rich tomato sauce.

Created by:: Laurena @LifeDietHealth
Gather
  • 1 medium onion sliced
  • 4 cloves garlic chopped
  • 1 medium courgette chopped
  • 1 medium red pepper chopped
  • 4 medium-large tomatoes and juice chopped
  • 2 blocks firm tofu (drained but not pressed) (800-900g total)
  • 1-2 lemons
  • 8 tablespoons nutritional yeast
  • 4 tablespoons ground almonds
  • 1 teaspoon garlic granules
  • 1 teaspoon mustard powder
  • 1-2 teaspoons salt to taste (we used pink Himalayan)
  • 1/2-1 teaspoon black pepper to taste
  • 300 g frozen spinach (squeezed to remove water)
  • pinch nutmeg
  • 1/2-3/4 cup tomato puree
  • 1-2 teaspoons paprika
  • 1 box cannelloni 250g box = 24 tubes
Prepare

  1. Dry fry the onion in a large pan and add a splash a water to de-glaze the pan (this helps with browning rather than using oil). Add the garlic and continue cooking until softened.

  2. Add the courgette and pepper, add a splash more water if necessary and continue to cook until softened.

  3. Add the chopped tomatoes. Cover and allow to cook for ten minutes.

  4. Break the tofu block and put in a blender/processor with the lemon, nutritional yeast, garlic, almonds and mustard. Pulse, then blend until smooth. 

  5. Add the salt, mix in and taste test. Add black pepper. (You may find it easier to mix in if you transfer it to a bowl.)

  6. Stir the spinach in, and the nutmeg. You could also add this to the tofu mix in the blender, although this will likely result in a green paste if you blend too much! Do a final taste test.

  7. Put the tomato mixture in the blender with the tomato puree and paprika. Season, then blend until smooth. Taste test.

  8. Assemble. Put a small amount of tomato sauce at the bottom of the dish (you can oil the dish if you wish). Stuff the cannelloni tubes with the tofu mixture. We find it easier to do this with a teaspoon (or fingers!) but feel free to use a piping bag if you wish! Place the filled tubes in an ovenproof dish leaving a small gap between them. Cover in the tomato sauce.

  9. Optional stage: If you wish, you can grate some cheese (or vegan cheese) over the top before baking, or crush up some plain tortilla chips and sprinkle these over instead / as well.

  10. Bake at Gas Mark 5 (375f / 190c) for 40 minutes. 

  11. Enjoy!

Tips & Storage
  • For quickness instead of using cannelloni, use lasagne sheets to layer the tofu and tomato sauce.
  • If you don't eat pasta, try making a lasagne, or roll ups using thin slices of aubergine or courgette slices (fill, wedge together in a dish, then pour the tomato sauce over).
  • To make a cheesier sauce, you can add a spoon or two of cream cheese (we like Violife), or grated cheese (again Violife) to the tofu mix.
  • Check the tomato sauce before baking - you may need to add a bit of water if the sauce is too thick.
  • Make the tofu and the tomato sauce the day before, then stuff and assemble when ready to bake.
  • For quickness, use your favourite tomato sauce (or passata) recipe (or ready made) instead of this hidden veg one!
  • Serve with garlic bread (recipe coming soon), salad or vegetables.
  • Store refrigerated for up to three days. Can be frozen for up to a month.
  • This can be eaten cold - straight from the fridge!
  • If you're reading this sentence, please have a giggle with me... cannelloni tubes should be filled BEFORE cooking! Yes... someone I know did actually try stuffing them after cooking them (empty) in boiling water! :D
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