Vegan Cannelloni (Tofu and Spinach)

Create homemade vegan cannelloni made with tofu and spinach. Enjoy hearty Italian comfort food, with this healthy plant-based recipe.

Course Dinner, Lunch

Cuisine American, Italian

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 35

Resting Time 15

Total Time 1 20

Servings 3

Calories 262

Author Jhanelle Golding

In a food processor add the tofu, nutritional yeast, lactic acid or vinegar, garlic, salt and pepper. Blend until smooth and creamy.
16 oz firm tofu, 4 tablespoon nutritional yeast, 2 teaspoon vegan lactic acid, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon black pepper
Add the herbs and spinach and pulse until combined.
2 cups fresh spinach leaves
Taste and adjust the seasoning if needed but try not to add too much lactic acid or vinegar. The sharp flavor will become more intense as it cooks.

Prepare a large clean surface or cutting board and fill a large bowl with warm water.
Add the lasagna sheets to the water and soak for 2 to 3 minutes or until they are flexible.
10 eggless oven-ready lasagna sheets
Remove them immediately and place them spaced apart on the cutting board or surface.

Preheat the oven to 370℉/187℃.
Spoon equal amounts of the filling on one end of the lasagna sheets then roll them up.
Lightly oil the casserole dish and pour in half the jar of pasta sauce.
23 oz jar of pasta sauce, olive oil
Place all the cannelloni in the dish in one layer then pour over the remaining pasta sauce. Ensure they are covered completely as the moisture will cook the pasta.
Cover the dish with a lid or foil and place in the oven. Bake for 20 minutes. Remove the lid and continue baking for another 15 minutes. If you’re using store-bought vegan cheese, you can also add some at this point.
Remove from the oven and allow the pasta to rest for 15 minutes before serving. Combine the ingredients for the vegan parmesan in a small bowl.
2 tablespoon ground almonds or cashews, 1 tablespoon nutritional yeast, ¼ teaspoon salt
Serve the cannelloni topped with vegan parmesan and chopped fresh herbs.
1 palm-full chopped fresh basil or parsley

You can use store-bought vegan mozzarella in place of vegan parmesan.
You can also use a high-speed blender or immersion blender for the tofu ricotta, but you may need to add a few spoonfuls of water to get things moving.