Vegan Cannelloni

Vegan Cannelloni Recipe

By Loving It Vegan

🔪Prep Time: 35 minutes

👩‍🍳Cook Time: 45 minutes

Ingredients

Tofu Ricotta:

2 Cloves Garlic Crushed

4 Tbsp Lemon Juice Freshly Squeezed

28 ounces Firm Tofu (800g)

4 Tbsp Olive Oil

1/4 cup Nutritional Yeast Flakes (15g)

2 tsp Dried Oregano

2 tsp Onion Powder

1 tsp Sea Salt

1/2 tsp Ground Black Pepper

1 cup Baby Spinach (30g) Chopped

Vegan Cheese Sauce:

3 Tbsp Olive Oil

2 Tbsp All Purpose Flour

2 cups Soy Milk (480ml)

1/4 cup Nutritional Yeast Flakes (15g)

1 tsp Dijon Mustard

1/4 tsp Salt

1/8 tsp Ground Black Pepper

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

Assembling:

20 Tubes Cannelloni

2 and 1/2 cups Marinara Sauce (600ml)

Serving:

Fresh Chopped Parsley

Ground Black Pepper

Instructions

1Tofu Ricotta: Add crushed garlic to a bowl with fresh lemon juice and let it soak for 5 minutes.

2Then add tofu to a bowl and mash it with a fork.

3Add the mashed tofu, crushed garlic and lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt and ground black pepper to the food processor.

4Pulse the food processor until the ingredients are well combined but the texture is still chunky.

5Transfer the tofu ricotta to a mixing bowl and add in chopped baby spinach. Mix together.

6Vegan Cheese Sauce: Add olive oil to a pot and heat on medium to high heat until the oil is hot. Add all purpose flour.

7Fry the flour in the oil briefly and then add in soy milk, stirring vigorously all the time.

8Heat the sauce, alternately whisking and stirring with a wooden spoon while it heats to prevent any lumps.

9Bring to the boil and then continue to stir until the sauce has thickened.

10When the sauce has thickened, remove it from the heat and add in nutritional yeast, dijon mustard, salt, ground black pepper, onion powder and garlic powder. Stir in.

11Let the sauce cool and thicken while you work on the rest of the recipe.

12Assemble: Preheat the oven to 400°F (200°C). Add a layer of marinara sauce to the bottom of a 9x13 baking dish.

13Fill a piping bag with the tofu ricotta and pipe it into the cannelloni tubes.

14Lay the cannelloni tubes in the baking dish on top of the marinara sauce. It's okay if some of the tubes have to lie vertically instead of horizontally, this will depend on the size of your cannelloni tubes. Just fit in as many as you can so that there aren't gaps in your dish.

15Cover the stuffed tubes with the remaining marinara sauce.

16Add the vegan cheese sauce to the top and smooth it down.

17Bake in the oven for 30 minutes.

18Top with fresh chopped parsley and a sprinkle of ground black pepper and serve.

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