Easy Homemade Vegan Spinach Cannelloni: Dairy-Free 'Ricotta' Comfort Food

hace 2 semanas

Easy Homemade Vegan Spinach Cannelloni: Dairy-Free 'Ricotta' Comfort Food

Inspired by: @pbsofia on abillion, who shared their delightful experience making this 5-star recipe by @fitgreenmind.

Craving a truly comforting Italian classic that’s entirely plant-based and bursting with flavor? This Easy Homemade Vegan Spinach Cannelloni is your answer! It delivers all the richness and satisfaction of traditional cannelloni, made completely dairy-free, egg-free, and unbelievably creamy. It’s the perfect family-friendly meal, impressive enough for guests yet simple enough for a cozy weeknight dinner.

As abillion user pbsofia enthusiastically shared, "It's so so yummy, everyone at home complimented me ☺️" and "Cooking makes me really happy 😆🌱." We've crafted a version of this beloved dish that truly shines, and with these easy steps, you'll be able to create a meal that earns you compliments too!

Why You'll Love This Dairy-Free Cannelloni Recipe

This recipe is specifically designed for home cooks who adore classic Italian flavors but are seeking delicious, plant-based comfort food that genuinely satisfies. If you've been wondering how to make creamy, flavorful cannelloni without dairy or are looking for a show-stopping meal that’s both healthy and hearty, this recipe solves that dilemma. It’s perfect for those with dairy allergies, vegans, or anyone simply looking to enjoy a lighter, more wholesome version of a beloved dish. As one happy cook commented, "I see you're really expanding your cooking skills! Great job once again," and with this recipe, you will too!

Ingredients for Easy Vegan Spinach 'Ricotta' Cannelloni

Assortment of fresh ingredients for Vegan Spinach Cannelloni, including spinach, tofu, tomatoes, onion, garlic, and cannelloni pasta.

For the Cannelloni

16-20 cannelloni pasta tubes (or use durum wheat semolina pasta if available)

For the Creamy Spinach "Ricotta" Filling

500g fresh spinach (or 300g frozen spinach, thawed and squeezed very dry)
400g block firm tofu, pressed and crumbled
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 clove garlic, minced
Salt to taste
Black pepper to taste
Pinch of nutmeg

For the Simple Tomato Sauce

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
800g can diced tomatoes or chopped tomatoes
1 teaspoon dried oregano (or Italian seasoning)
Salt to taste
Black pepper to taste
Fresh basil for garnish (optional)

Optional Topping

Vegan mozzarella shreds

Equipment You'll Need

Large mixing bowl
Saucepan
Baking dish (approx. 9x13 inch)
Piping bag (optional, for filling)
Foil

Step-by-Step Instructions

Prepare the Spinach: If using fresh spinach, sauté or steam it until completely wilted. Once cool enough to handle, squeeze out all excess water thoroughly. If using frozen spinach, ensure it's fully thawed and squeezed as dry as possible. Chop the spinach finely.
Make the "Ricotta" Filling: In a large mixing bowl, combine the pressed and crumbled firm tofu, chopped spinach, nutritional yeast, lemon juice, minced garlic, salt, black pepper, and a pinch of nutmeg. Mix everything together really well until it resembles a creamy ricotta cheese. For an extra smooth texture, you can blend about half of the mixture in a food processor before combining.
Prepare the Tomato Sauce: Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Pour in the diced tomatoes (or chopped tomatoes) and oregano. Season generously with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it gently cook for at least 15-20 minutes, allowing the flavors to deepen.
Assemble the Cannelloni: Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared tomato sauce evenly across the bottom of your baking dish. Carefully fill each cannelloni tube with the spinach "ricotta" mixture. A piping bag with a wide opening can make this task easier, or simply use a small spoon. Arrange the filled cannelloni in a single layer in the baking dish.
Bake to Perfection: Pour the remaining tomato sauce over the filled cannelloni, ensuring most of the pasta tubes are covered to prevent them from drying out. If using, sprinkle vegan mozzarella shreds over the top. Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the pasta is tender and the sauce is bubbling and slightly caramelized.
Serve: Allow the cannelloni to rest for a few minutes before serving. Garnish with fresh basil, if desired, for a vibrant touch. Enjoy this comforting, homemade Italian meal!

Tips and Variations for Your Vegan Cannelloni

Spinach Texture: As pbsofia noted, the texture of spinach can significantly impact the dish. While frozen spinach (like the one from Auchan) is convenient, fresh spinach (cooked and thoroughly drained) will give you a more distinct spinach texture in the cannelloni, which many prefer.
For a Creamier "Ricotta": For an even smoother and richer "ricotta" filling, you can use raw cashews (soaked and blended until creamy) as part of or in place of the tofu base. Add a little plant milk or water if needed to achieve the right consistency.
Gluten-Free Option: Simply use gluten-free cannelloni pasta tubes to make this recipe suitable for those with gluten sensitivities. Many brands offer excellent gluten-free alternatives.
Add More Veggies: Feel free to sauté some finely diced mushrooms, zucchini, or bell peppers and mix them into the "ricotta" filling for added flavor and nutrients. This is a great way to sneak in extra vegetables for picky eaters!
Different Sauces: While a classic tomato sauce is fantastic, you could also try a creamy vegan béchamel sauce for a different twist, layering it below and on top of the cannelloni.
Make Ahead: You can assemble the cannelloni ahead of time and refrigerate it for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time. This is perfect for meal prep or entertaining!

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