no Sweat Vegan
VEGAN CANNELLONI WITH SPINACH AND RICOTTA (OIL-FREE)
Why you will love this recipe
– Quick & Easy – Vegan / Vegetarian – Dairy-free – Kid-friendly
Prep Time 20 Min
Total Time: 1 HR
– Vegan Ricotta – Spinach – Cannelloni Tubes – Italian Seasoning
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If you are making the vegan ricotta from scratch, start with that first. Next, prep the vegetables.
Sauté onions until translucent and aromatic over medium heat. Then add the garlic, salt, and Italian herbs and saute for another minute.
Blend the spinach mixture, vegan ricotta, and basil until smooth. Transfer to a mixing bowl, add the breadcrumbs and stir to combine.
In a baking dish, spread 1 cup of marinara sauce evenly. To fill the cannelloni tubes, use icing or a ziplock bag with the corner cut out.
When all the tubes have been placed in the baking dish, spread the remaining tomato sauce evenly over the top, covering the pasta as much as possible
Sprinkle with vegan parmesan (optional) and bake uncovered. For the oven temperature, tap below!
Serve and enjoy right away! For the full recipe and instructions, tap below!
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