-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:gluten,soy
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner
Recipe Description
Savor the rich flavors of our Vegan Spinach and Tofu Ricotta Cannelloni. Tender cannelloni pasta is filled with a creamy mixture of spinach and tofu ricotta, seasoned with garlic, nutmeg, and fresh herbs. Baked in a robust tomato sauce and topped with vegan cheese, this dish offers a hearty and satisfying meal perfect for family dinners or special occasions.
Ingredients
- 12 cannelloni tubes
- 2 cups spinach, fresh or frozen
- 1 block (14 oz) firm tofu, pressed and crumbled
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Steps:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant.
- Add the spinach to the skillet and cook until wilted. If using frozen spinach, make sure it’s thawed and squeezed to remove excess water.
- In a large bowl, combine the crumbled tofu, cooked spinach, nutritional yeast, oregano, basil, salt, and pepper. Mix well to combine.
- Fill each cannelloni tube with the spinach and tofu ricotta mixture.
- Arrange the filled cannelloni in a single layer in the dish.
- Pour the remaining marinara sauce over the cannelloni, making sure they are completely covered.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the cannelloni are heated through.
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