Spinach & 'Ricotta' Cannelloni - Vegan Recipe Club

Name: Spinach & 'Ricotta' Cannelloni - Vegan Recipe Club
Ingredients: Cannelloni; 14 -16 cannelloni tubes (use GF if necessary); Extra virgin olive oil; 400g/14 oz spinach; ½ tsp nutmeg; 1 onion, finely diced; 2 cloves garlic, finely chopped; 2 x 400g/14 oz tins plum tomatoes (or use chopped tomatoes); Zest of ½ lemon; Handful fresh basil; ½ tsp sugar or syrup (eg agave or maple – optional); Salt and black pepper, to taste; 200g melting vegan cheese (we used Bute Island Sheese Greek Style); Vegan parmesan (eg Violife Prosociano or use pre-grated eg Angel Food, Flavour Fusion or Follow Your Heart); ‘Ricotta’; 35g/¼ cup sunflower seeds; 425g/15 oz firm tofu, drained and patted dry; 2 tbsp lemon juice; 1 tbsp olive oil; ¾ tsp salt; Pinch black pepper; 1 clove garlic, crushed; 20g/⅓ cup nutritional yeast

www.veganrecipeclub.org.uk

This is hands down our new favourite recipe! Unbelievably creamy and cheesy with a lovely rich tomato sauce and pasta base... delicious! Non-vegans seriously won't know the difference :)

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Ingredients

Cannelloni
14 -16 cannelloni tubes (use GF if necessary)
Extra virgin olive oil
400g/14 oz spinach
½ tsp nutmeg
1 onion, finely diced
2 cloves garlic, finely chopped
2 x 400g/14 oz tins plum tomatoes (or use chopped tomatoes)
Zest of ½ lemon
Handful fresh basil
½ tsp sugar or syrup (eg agave or maple – optional)
Salt and black pepper, to taste
200g melting vegan cheese (we used Bute Island Sheese Greek Style)
Vegan parmesan (eg Violife Prosociano or use pre-grated eg Angel Food, Flavour Fusion or Follow Your Heart)
‘Ricotta’
35g/¼ cup sunflower seeds
425g/15 oz firm tofu, drained and patted dry
2 tbsp lemon juice
1 tbsp olive oil
¾ tsp salt
Pinch black pepper
1 clove garlic, crushed
20g/⅓ cup nutritional yeast