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Export 10 ingredients for grocery delivery
Step 1
First, prepare the vegan ricotta cheese (click for the recipe and instructions) for the homemade version or use store-bought vegan ricotta or vegan cream cheese.
Step 2
Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole/baking dish to avoid sticking and set aside.
Step 3
Next, heat oil in a pan/skillet and sauté onion over medium heat. After a few minutes, add garlic, and spices. Also, add finely chopped spinach and sauté for a further 2-3 minutes.
Step 4
Process the spinach mixture and vegan ricotta in a food processor (just pulse a couple of times). If you don't have a food processor or blender, simply add the vegan ricotta to the pan and stir with a wooden spoon. Turn off the heat and set aside. Preheat oven to 360 °F (ca. 180 °C).
Step 5
Add the spinach and ricotta mixture into a piping bag and pipe the filling into the uncooked Cannelloni tubes (see step-by-step photos above in the blog post). Position the Cannelloni tubes upright, which makes it easier to fill them. You can also add the filling to a freezer bag and cut off one of the edges.
Step 6
Then place all tubes into the casserole dish. Pour over the remaining tomato sauce, covering all the tubes. Add vegan cheese on top. I used my easy vegan cheese sauce but you can use any store-bought vegan cheese.
Step 7
Bake for 30 minutes in the oven. I didn't use aluminum foil but if you notice after 15-20 minutes that it browns too much, simply cover the casserole dish with foil. Serve and garnish with fresh herbs. Enjoy! Store leftovers covered in the refrigerator for up to 3 days.
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