Plant Based Cannelloni Recipe - best thing I've ever made!

Name: Plant Based Cannelloni Recipe - best thing I've ever made!
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: 500g semi firm tofu; 200g fresh spinach, wilted, water removed and chopped; 2 tbsp onion flakes; 5 garlic cloves, minced; 1/3 cup nutritional yeast; 1 tsp lemon zest; Juice of half a lemon; 1 tsp sea salt flakes; 800ml passata; 1 tbsp dried oregano; 1 tsp dried thyme; 1 tbsp onion flakes; 1 tbsp caster sugar; 1/2 cup water, from rinsing the passata bottle; 1/2 tsp sea salt flakes; 1 tsp pepper; 2 tbsp plain flour; 3 tbsp butter/vegan butter; 500ml chicken style stock; 1/3 cup nutritional yeast; 250g cannelloni pasta; Mozzarella cheese or cheese of choice (vegan option here); Fresh basil

8 steps

Prep:20minCook:1h

Tofu Cannelloni Pasta Recipe  After a few attempts I have finally nailed this tofu cannelloni pasta recipe! I think the trick is using a tofu that isn’t tooo firm. The texture of semi firm is far more similar to ricotta than firm tofu is!  Save this easy pasta recipe and send it to someone who loves tofu

Updated at: Thu, 17 Aug 2023 07:01:00 GMT

Ingredients

6 servings

Instructions

Step 1

Preheat oven to 200C

Step 2

Add all of the tomato sauce ingredients to a pot, mix to combine then place over medium heat and simmer for 20 minutes.

Step 3

Add all of the tofu filling ingredients to a bowl and mix well to combine then pipe into the cannelloni tubes.

Step 4

Line up the filled cannelloni in a baking dish. Try not to let the hight of the cannelloni succeed the hight of the walls of the baking dish, otherwise the foil we use later will get stuck to the pasta.

Step 5

Bring a pan to medium heat and melt the butter, then add the flour and whisk to form a paste. Add small increments of the stock and continuously whisk. Add the nutritional yeast and the last bit of stock and whisk until a thick creamy sauce forms. This is your béchamel.

Step 6

First pour the tomato sauce over the pasta, then the béchamel. Cover with foil and bake in the oven for about 45 minutes

Step 7

If you decided to add extra cheese, remove the foil, add the cheese and then bake for a further 10 minutes.

Step 8

Top off with fresh basil leafs and enjoy!