* 250g spinach * 1 n 1/2 bulbs of garlic * 350g raw cashews (then soaked) * 5tsbp nutritional yeast * 4tbsp lemon juice * water * 1 large onion * 2 tins chopped tomatoes * 2 cartons tomato juice/passata * 1/2 tube concentrated tomato paste * 1/2 tsp basil- cannelloni tubes * (grated vegan cheese or my wfpb cheese sauce (in mac n cheese video) can keep the whole recipe wfpb, if you fry in stock)
Method
1. Fry the spinach with 3 sliced garlic cloves
2. For the Ricotta blend 350g soaked raw cashews with 2 garlic loves, 5tbsp nutritional yeast, 4 tbsp lemon juice, 230ml water and salt and pepper,
3. Mix cooked spinach and vegan ricotta together and using a piping bag or ziplock bag add mixture to 20 cannelloni tubes.
4. The tomato sauce – In a new pan fry up 1 diced onion, with 1 bulb of crushed garlic, then add in 2 tins of chopped tomatoes, cook down, add 2 cartons of tomato passata, and half a tube of concentrated tomato puree, half a tsp of basil and 200ml water to thin sauce.
5. Add sauce to baking dish, add cannelloni, cover with sauce and bake on 180’c for 30-35 mins, add optional grated vegan cheese for final 2/3 mins or cover in my wfpb cheese sauce from my mac n cheese video),
more tips in video linked above 🙂 enjoy this is such a fabulous dish 🙂
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Full recipe with tips in the short video
https://youtu.be/q04R0kk6JH0
Ingredients:
* 250g spinach
* 1 n 1/2 bulbs of garlic
* 350g raw cashews (then soaked)
* 5tsbp nutritional yeast
* 4tbsp lemon juice
* water
* 1 large onion
* 2 tins chopped tomatoes
* 2 cartons tomato juice/passata
* 1/2 tube concentrated tomato paste
* 1/2 tsp basil- cannelloni tubes
* (grated vegan cheese or my wfpb cheese sauce (in mac n cheese video) can keep the whole recipe wfpb, if you fry in stock)
Method
1. Fry the spinach with 3 sliced garlic cloves
2. For the Ricotta blend 350g soaked raw cashews with 2 garlic loves, 5tbsp nutritional yeast, 4 tbsp lemon juice, 230ml water and salt and pepper,
3. Mix cooked spinach and vegan ricotta together and using a piping bag or ziplock bag add mixture to 20 cannelloni tubes.
4. The tomato sauce – In a new pan fry up 1 diced onion, with 1 bulb of crushed garlic, then add in 2 tins of chopped tomatoes, cook down, add 2 cartons of tomato passata, and half a tube of concentrated tomato puree, half a tsp of basil and 200ml water to thin sauce.
5. Add sauce to baking dish, add cannelloni, cover with sauce and bake on 180’c for 30-35 mins, add optional grated vegan cheese for final 2/3 mins or cover in my wfpb cheese sauce from my mac n cheese video),
more tips in video linked above 🙂 enjoy this is such a fabulous dish 🙂