Friday, August 14, 2009

Vegan Spinach and 'Ricotta' Cannelloni

I have been a fan of cannelloni for years, and it was still my fave once I went vegetarian. However, now that I'm vegan I have had to adapt this recipe. Turns out it was easier than expected and my first go at it was a complete success! I could barely tell the difference between this and my original dairy and eggs laden version, and even my anti-vegan-food flatmate liked it, a lot!

(serves 4)

1 200g pack cannelloni tubes
3 tbsp Tofutti cream cheese (optional)

1 400g can tomato puree
1 small onion
1 tsp basil
1 tsp oregano
1 tomato chopped

1/2 vegan cheese sauce from Vegan Dad's Mac n Cheese Recipe
100g tofu, finely chopped or mushed with fork.
250g frozen spinach
1 - 2 garlic cloves finely chopped

1. Boil the frozen spinach as per packet instructions. Squeeze out excess water and stir in the rest of the filling ingredients.

2. Heat oil in a pan and add onions, cooking until translucent. Add remainder of sauce ingredients and simmer for a few minutes.

3. Pour a thin layer of sauce into a baking dish then fill each tube with filling and line them up in the dish. Cover with remainder of sauce.

4. Melt 3 tbsp tofutti and pour over the top (optional). Top with more cheese sauce and melting soy cheese such as Cheezly if you like.

5. Bake for 35mins at 180 C. I found that without the soy cheese on top it got a little dark so could do with a little oil on top and being covered for half the cooking time.

6. Pig out.

I'm making this tonight for 8 people, most of which are omnivores. Fingers crossed.

PS. Sorry no pics, maybe I will update this post with pics next time I make it!

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