Recipe: Vegan Spinach and Ricotta Canneloni

1/2 packet dried Canneloni tubes (Asda do them!)
1 packet fresh spinach
1 box Mori-Nu silken tofu (or vegan Feta cubes if you can find any!)
1 onion
4 cloves garlic
2 tins chopped tomatoes
1 block Cheezly Mozarella
Olive oil
Optional basil and oregano

Heat the oven to gas mark 5

Dice the onion and sauté for a few minutes until translucent

Crush in the garlic and lightly cook for a minute

Separate the onion into two pans.  In one add the tinned tomatoes and reduce down, add basil and oregano if using.  In the other sauté spinach until it's wilted. 

Crumble tofu into the spinach pan, season and add half a tsp nutmeg

Grease a lasagne/casserole size dish and then put a shallow layer of sauce in the bottom.

Stuff Canneloni tubes with the spinach mix (this involved using a teaspoon and the end of a table knife!) and put in the dish.

Cover with the rest of the tomato sauce

Top with grated vegan Mozarella

Bake for 45 minutes :)

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