Hey there, food adventurers!
Feeling a little blah with the weather? Me too! But don't let the grey skies get you down. I've got just the thing to lift your spirits - a hearty and healthy dish that's packed with flavor and sunshine. This isn't your average pasta bake. This is a journey to Italy, vegan style!
We're diving into the world of Cannelloni, those lovely pasta tubes just begging to be filled with deliciousness. And today, we're filling them with a vibrant, creamy spinach and "ricotta" mixture that's completely plant-based but tastes like a dream come true. Yes, you heard it right - no dairy needed here, folks!
Now, I know what you might be thinking: "Cannelloni? Isn't that a bit fancy?" Nope! It's easier than you think. We're talking a quick tomato sauce, a whizz in the food processor for our filling, and a bit of love stuffing those tubes. And trust me, the end result is worth every second!
This isn't just a meal; it's an experience. The comforting warmth of the oven-baked pasta, the bright flavors of basil and tomato, and the creamy, satisfying filling will make you forget all about those dreary days. Serve it up with a big salad for a light yet fulfilling meal, or indulge in a slightly larger portion – I won't judge!
So, ditch the meat and embrace the green! Let's get cooking and create some magic in the kitchen! I know it may feel like a little time commitment but trust me the aromas alone will have you dancing in the kitchen, and your family begging for more!
Vegan Cannelloni with Spinach Ricotta
Yields: 8 servings
Prep time: 45 minutes
Cook time: 45 minutes
Ingredients:
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 4 garlic cloves, finely diced
- 800g good quality plum tomatoes (two small cans)
- 1 tsp Italian herbs
- ½ tsp fine salt, plus more to taste
- A heaped ¼ tsp black pepper, to taste
- A pinch of chilli flakes (optional)
- 1 tsp sugar (if needed)
For the Spinach Ricotta Filling:
- 300g fresh baby spinach
- 135g raw cashews (or sunflower seeds for a nut-free option), soaked in boiling water for 30 mins
- 150g firm tofu, drained
- 10g fresh basil leaves (or 1-2 tbsp vegan basil pesto)
- 2 tbsp nutritional yeast
- 2 garlic cloves
- ¼ tsp black pepper
- ½ tsp fine sea salt, plus more to taste
- 2 tsp white miso paste (optional)
- Freshly grated nutmeg, to taste
- Zest of 1 unwaxed lemon
- 45ml lemon juice
- 120ml unsweetened plant-based milk (almond, soy, etc.)
Remaining Ingredients:
- 16-18 eggless cannelloni tubes (GF if needed)
- 100g vegan mozzarella (or about ½ portion of our Béchamel sauce below)
- Fresh basil for garnish
Instructions:
Tomato Sauce:
- Heat olive oil in a large pan.
- Add diced onion and cook until softened, about 10 minutes.
- Add diced garlic and cook until fragrant, about 2-3 minutes.
- Add plum tomatoes, crushing them gently. Add one can of water.
- Season with herbs, salt, pepper, and chilli flakes (if using).
- Simmer for 45-60 minutes, until the sauce thickens. Stir occasionally, and add water if needed.
- Adjust seasoning to taste, including sugar if needed. Set aside.
Spinach Ricotta Filling:
- Lightly sauté spinach or blanch in boiling water for 30 seconds. Cool immediately.
- Drain cashews (or seeds) and place them in a food processor with the remaining filling ingredients.
- Blend until smooth and creamy, with a little texture. Taste and adjust seasoning.
- Squeeze all the water out of the spinach. Add it to the food processor and blend briefly or chop and stir through the mixture.
Assembly:
- Preheat the oven to 180°C (360°F).
- Spread half the tomato sauce in a baking dish.
- Use a piping bag (or freezer bag with a corner cut off) to fill the cannelloni tubes.
- Place the filled tubes on the sauce.
- Top with remaining tomato sauce and about ½ cup of water.
- Top with vegan mozzarella or bechamel sauce.
- Bake for 35 minutes, then increase to 220°C (425°F) for the last 10 minutes until golden.
- Garnish with fresh basil and enjoy!
Notes:
- You can use frozen spinach, but make sure it's well squeezed.
- If you dont have cannelloni pasta, you can use lasagne sheets to make rolled cannelloni but be sure to soften them in hot water first.
- Feel free to use a store bought vegan cheese if you prefer or some vegan parmesan on top.
Nutritional Info (per serving):
- Calories: 313
- Sugars: 9g
- Fats: 15g
- Saturates: 3g
- Proteins: 12g
- Carbs: 36g
So there you have it, a delicious and nutritious meal that's good for you and the planet! Give this recipe a try and let me know what you think! Dont forget to tag us in your pics!
Until next time, happy cooking!,
Bella xx