Creamy tofu 'ricotta' cheese, basil and spinach stuffed tubes of cannelloni baked in a rich marinara sauce...
SERVES: 2 PEOPLE | PREP TIME: 15 MINS | COOK TIME: 50 MINS
8 cannelloni (or 8 lasagne sheets)
SERVES: 2 PEOPLE | PREP TIME: 15 MINS | COOK TIME: 50 MINS
INGREDIENTS
FOR THE MARINARA SAUCE
2 tbsp olive oil
3 cloves garlic
2 tsp dried mixed herbs
3 cloves garlic
2 tsp dried mixed herbs
2 cans chopped tomatoes
1 cup passata with basil
Sea salt & black pepper
Handful fresh basil leaves
FOR THE SPINACH & TOFU RICOTTA FILLING
300g block silken tofu, well drained
1/3 cup cashews, soaked for 24 hours and drained
2 tbsp nutritional yeast
Zest & juice 1/2 an unwaxed lemon
1 tbsp garlic puree
Pinch nutmeg
Sea salt & black pepper
90g spinach
Handful fresh basil leaves
8 cannelloni (or 8 lasagne sheets)
FOR THE CASHEW PARMESAN CHEESE (OPTIONAL)
1 cup raw cashew nuts
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp sea salt
Add the cashew nuts to a food processor along with the nutritional yeast, lemon juice, white wine vinegar, garlic powder and salt, then blend to combine for a couple of minutes until a ball naturally forms in the bowl. Shape into a wheel or wedge and refrigerate in an airtight container for 4 hours before using. The cashew parmesan cheese can be grated or shaved, and can last in the fridge for up to a week.
METHOD
1. For the marinara sauce, very finely dice the onion and garlic. Heat the olive oil in a pan on a medium heat, then add in the onion and garlic and cook to soften. Add in the dried mix herbs and turn through, then add in the canned tomatoes and passata. Season well to taste with salt and black pepper, then tear in the fresh basil leaves, stir to combine and leave on a gentle simmer to cook for 25-30 minutes.
2. For the spinach and tofu 'ricotta' filling, first add the spinach to a pan and cook down on a medium heat, turning constantly until the spinach has completely wilted, then set aside. Add the well-drained silken tofu to a food processor along with the drained cashews, nutritional yeast, lemon zest and juice, garlic puree, and season with salt and pepper. Pulse a few times to combine, then add in the spinach and tear the basil into the bowl, and just mix through with a spatula.
3. Pre-heat the oven to 180 degrees celsius. Place a few large spoonfuls of the marinara sauce in the base of a baking dish, then take one tube of cannelloni at a time and stuff it with the spinach and tofu 'ricotta' filling using a spoon. If using lasagne sheets, cook each lasagne sheet in a pan of boiling water for 1 minute 3 seconds each. Allow to cool before placing a heaped tablespoon of the filling at one end of the sheet and roll lengthways into a tube. Once all of the cannelloni tubes are stuffed, arrange them in the baking dish, spoon over the remaining marinara to cover, then grate over some cashew parmesan cheese. Place in the oven to bake for 35-40 minutes.
4. Serve the Spinach & Tofu 'Ricotta' Cannelloni with more grated cashew parmesan cheese and fresh basil on top - enjoy!
SHOP THE INGREDIENTS
