Name: Vegan Spinach u0026amp; Ricotta Cannelloni
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 'Ricotta' and Spinach Filling; • 2.5 cups cashews, soaked in boiling water for 10 minutes; • 200 ml water; • 1 tsp garlic powder; • ½ tsp salt; • 150 g spinach, wilted; • 1 box cannelloni; Tomato Sauce; • 2 cans chopped tomatoes; • ½ onion, chopped; • 3 cloves garlic, crushed; • 1 tsp paprika; • 1 tsp cumin; • 1.5 tsp salt; • 1 tbsp maple syrup; • Vegan cheese or Parmesan for topping (optional - it’s still delicious without this!)

Vegan Spinach & Ricotta Cannelloni

Recipe by Eleni @veganella.nz

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

'Ricotta' and Spinach Filling
• 2.5 cups cashews, soaked in boiling water for 10 minutes
• 200 ml water
• 1 tsp garlic powder
• ½ tsp salt
• 150 g spinach, wilted
• 1 box cannelloni
Tomato Sauce
• 2 cans chopped tomatoes
• ½ onion, chopped
• 3 cloves garlic, crushed
• 1 tsp paprika
• 1 tsp cumin
• 1.5 tsp salt
• 1 tbsp maple syrup
• Vegan cheese or Parmesan for topping (optional - it’s still delicious without this!)

Directions

Preheat the oven to 200 degrees Celsius.
Add filling ingredients (except wilted spinach) to a high speed blender and blend until super smooth and creamy. Mix in the spinach and place mix in a piping bag.
Stand cannelloni upwards and pipe mix into each tube. Place filled tubes in a baking dish (can
double layer).
To make the sauce, fry the onion and garlic until soft then add tinned tomatoes, spices and maple
syrup. Cook for about 5 minutes then pour over cannelloni, making sure each tube is well covered.
If you want to, you can sprinkle some vegan cheese over the top to melt in the oven.
Cook for 20-25 minutes until pasta is soft (poke a knife through to check this) then serve topped with vegan cheese or vegan parmesan