Vegan Cannelloni with Spinach Ricotta

lazycatkitchen.com

Donald M

subheading: TOMATO SAUCE:

2 tbsp / 30 ml olive oil

1 small red onion, finely diced

4 garlic cloves, finely diced

800 g / 28 oz (2 x small cans) quality plum tomatoes

1 tsp Italian herbs

½ tsp fine salt, more to taste

heaped ¼ tsp pepper, to taste

a pinch of chilli flakes (optional)

1 tsp sugar (if needed)

subheading: SPINACH RICOTTA FILLING:

300 g / 10½ oz baby spinach*

135 g / 1 cup raw cashews (or sunflower seeds for a nut-free version), soaked in boiling water for 30 min

150 g / 5¼ oz firm tofu, drained but no need to press!!!

10 g / ⅓ oz basil leaves or 1 to 2 tbsp vegan basil pesto

2 tbsp nutritional yeast

2 garlic cloves

¼ tsp black pepper

½ tsp fine sea salt, more to taste

2 tsp white / shiro miso paste (optional)

freshly grated (recommended) nutmeg, adjust to taste

zest of 1 unwaxed lemon

45 ml / 3 tbsp lemon juice

120 ml / ½ cup almond (or other unsweetened plant) milk

subheading: REMAINING INGREDIENTS:

16 to 18 tubes eggless cannelloni pasta** (GF if needed)

100 g / 3½ oz vegan mozzarella OR ¼ portion of my béchamel sauce***

fresh basil, to garnish

Note: Ingredients may have been altered from the original.

Directions at lazycatkitchen.com

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