Vegan Ricotta & Spinach Cannelloni - Vegan Recipe

Ingredients

• 200g cannelloni (gluten-free if required)
• [For the filling:]
• 250g firm tofu
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 200g baby spinach or baby silverbeet
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 3 tablespoons aquafaba, lightly whisked
• [For the sauce:]
• 2 tablespoons olive oil
• 680g basil and tomato passata (alternatively use pasta sauce)
• 1/2 teaspoon dried basil (if using plain tomato passata or sauce)
• 1/2 teaspoon salt (or to taste, depending on what sauce you use)
• Pepper, to taste
• [To top:]
• 150g vegan cheese, grated (use one that melts well)