Spinach & Ricotta Cannelloni - VegKit.com

Ingredients

• [For the tomato sauce:]
• 50ml extra virgin olive oil
• 1 brown onion, diced
• 3 garlic cloves, diced
• 1 tsp smoked paprika
• 1/2 teaspoon cracked black pepper
• 3 sprigs of thyme
• 2 bay leaves
• 100ml white wine
• 2 tins of chopped tomatoes
• 150ml vegetable stock
• Small handful basil, reserve some for garnish
• [For the cannelloni filling:]
• 250g cannelloni pasta shells (gluten-free if needed)
• 30ml extra virgin olive oil
• 2 cloves garlic, sliced
• 1/4 teaspoon nutmeg
• 280g bag of spinach (approx)
• 1 tablespoon nutritional yeast flakes
• Salt and pepper, generous pinch each
• 300g vegan ricotta
• [For the cheesy top:]
• 100g plant-based cheddar cheese, grated
• 150g plant-based herb chevre cheese, for garnish
• [To serve:]
• Side salad of your choosing