Vegan Christmas – Vegan Recipes – Spinach and Vegan Ricotta Cannelloni – Plant Based Christmas

vegan ricotta

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture and is often less expensive.

vegan mozzarella

🥗Healthier: nutritional yeast

💰Cheaper: regular mozzarella

Nutritional yeast adds a cheesy flavor without the fat.

Fry 250 grams of spinach and 3 sliced garlic cloves together for 5-7 minutes until cooked.

Set the spinach and garlic aside to cool.

Soak 350 grams of raw cashews overnight to make them creamy when blended.

In a blender, combine soaked cashews, 5 tablespoons of nutritional yeast, 4 tablespoons of fresh lemon juice, 230 milliliters of water, salt, and black pepper.

Blend the mixture for a few minutes until it reaches a thick ricotta-like consistency.

Mix the spinach with the ricotta mixture until well combined.

Cut off the top of the cannelloni packet and stand them up for easier filling.

Fill the cannelloni with the ricotta and spinach mixture using a piping bag, ensuring no air gaps.

Dice 1 large onion very finely and sauté until translucent, then add crushed garlic and cook for a couple of minutes.

Add 2 tins of chopped tomatoes and a little salt, cooking the mixture down for about 5-10 minutes.

Once the tomato mixture is cooked down, add 200 milliliters of water and half a tube of double concentrate tomato puree, reducing the heat.

Pour some of the tomato sauce across the base of each baking dish.

Carefully add the filled cannelloni to the baking dish.

Bake the cannelloni in the oven at 180 degrees Celsius for about 35 minutes.

Sprinkle grated vegan cheese over the top and return to the oven for an additional 2-3 minutes at 150 to 180 degrees Celsius until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary