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  • Vegan Canelloni

    Vegan Cannelloni

    This simple and tasty vegan cannelloni is more substantial than the traditional, cheese-filled version and much lower in fat. The dish combines the richness of a herby tomato sauce with the creamy-soft, umami tofu ricotta. We used shop bought cannelloni tubes, which are generally vegan but check the label, so although it’s a bit fiddly stuffing the tubes, you can do it while the tomato sauce is cooking and the preparation is quite straightforward. The ricotta-filled tubes in the rich sauce combine classic Italian flavours when paired with a simple, green salad to make you feel like you’ve died and woken up by the Mediterranean.

    Ingredients

    Ricotta

    • ½ block of tofu – medium press
    • handful of fresh basil
    • dried oregano
    • 2 tbsp Nutritional Yeast
    • 1 small clove of finely chopped garlic
    • 1 tsp lemon juice
    • ½ tsp tamari
    • salt and pepper to taste
    • Soaked cashews?
    • Cannelloni tubes

    Sauce

    • 2 tins of chopped tomatoes
    • 2 cloves of garlic
    • 1 large onion
    • salt and pepper
    • pinch of sugar or agave
    • 1 tbsp Olive oil
    • ½ tsp oregano
    • ½ tsp dried basil

    Method

    Crumble the tofu into a bowl and add the other “ricotta” ingredients. Mix them up well and leave to stand while you make the sauce.

    Dice the onion and finely chop the garlic.

    Heat up some oil in a medium sized saucepan and add the diced onions and cook until soft. Add the chopped garlic and leave to cook for a minute of two, do not allow it to brown. Add the tomatoes, olive oil, oregano and basil and allow to simmer. Add the salt, pepper and sugar to taste. Simmer the sauce until it is a thick consistency, about 20 minutes.

    While the sauce is cooking, stuff the “ricotta” into the cannelloni tubes and put into an oven dish. When the sauce is ready, pour it over the tubes so they are completely covered. Put into the oven for 30 minutes. Serve and enjoy.

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