Baked Onion Cannelloni in Rich Tomato Sauce - Vegan Recipe
Roasted onion cannelloni stuffed with spinach, tofu, feta, and tomato sauce—baked until creamy, garnished with basil. Perfect for a flavorful plant-based meal.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Skillet
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- 2 brown onions
- 300g firm tofu
- 100g vegan feta*
- 200g baby spinach
- 6 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1 stalk rosemary
- 2 tins cherry tomatoes
- 200ml vegetable stock
- 1/4 teaspoon nutmeg
- 1 teaspoon caster sugar
- Salt
- pepper
- [To serve]
- 1 bunch basil, leaves picked
- Olive oil
- Couscous (or quinoa or millet if gluten-free)
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