Jessicka (starwhore) wrote in vegancooking,

Fake ricotta and spinach stuffed canelloni

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I'm not sure if I've posted this before but its one of my favourite recipes and i haven't posted in a while! I made it yesterday and wish I had some left over but even my meat eating friends scoff this down!

Tomato Sauce Ingredients:
tablespoon olive oil
2 teaspoons vegan butter
2 cloves garlic, crushed
Half onion, chopped finely
2 cans chopped tomatoes
teaspoon dried basil
pinch herbs such as rosemary, thyme, oregano
1/4 cup vegan red wine
teaspoon salt
tablespooon of fresh parsley, finely chopped

Simmer all ingredients together in saucepan, adding in order of ingredients list. Let simmer while you fill canneloni.

Box canelloni pasta tubes
a block firm tofu, chopped finely and mashed or put in blender
large handful chopped spinach (baby spinach is nicest)
tablespoon tofutti cream cheese
sprinkle vegan parmesan (optional)
two teaspoons salt

Mix all together well and stuff shells (using either icing pipe or fingers).
The should look like this:
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Pour a bit of the tomato sauce in the bottom of a dish or tray, then line canneloni on top. Cover with the rest of the sauce, and some chopped up soy cheese.
Cook for 30-35 min in 170C oven, uncovered.
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Tags: ethnic food-italian-pasta, greens-spinach, substitutes-dairy-cheese, substitutes-dairy-cream cheese
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