Tuesday, 10 May 2011

Recipe: Vegan Spinach and Ricotta Canneloni

1/2 packet dried Canneloni tubes (Asda do them!)
1 packet fresh spinach
1 box Mori-Nu silken tofu (or vegan Feta cubes if you can find any!)
1 onion
4 cloves garlic
2 tins chopped tomatoes
1 block Cheezly Mozarella
Seasoning
Olive oil
Optional basil and oregano
Nutmeg


Heat the oven to gas mark 5


Dice the onion and sauté for a few minutes until translucent


Crush in the garlic and lightly cook for a minute


Separate the onion into two pans.  In one add the tinned tomatoes and reduce down, add basil and oregano if using.  In the other sauté spinach until it's wilted. 


Crumble tofu into the spinach pan, season and add half a tsp nutmeg


Grease a lasagne/casserole size dish and then put a shallow layer of sauce in the bottom.


Stuff Canneloni tubes with the spinach mix (this involved using a teaspoon and the end of a table knife!) and put in the dish.


Cover with the rest of the tomato sauce


Top with grated vegan Mozarella


Bake for 45 minutes :)

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