Ultimate Vegan Cannelloni

Component overview

• Cannelloni pasta tubes

• Creamy spinach-ricotta filling

• Slow-simmered tomato sauce

• Vegan béchamel (optional but highly recommended)

You can skip the béchamel, but you’ll regret it.

1. Tomato Sauce (Do This First)

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp tomato paste

• 1 tsp sugar (optional, balances acidity)

• 1 tsp dried oregano

• ½ tsp chili flakes (optional)

• 1 can (28 oz / 800 g) crushed tomatoes

• Salt and black pepper

• Fresh basil (optional)

Method

1. Heat olive oil over medium heat.

2. Sauté onion with a pinch of salt until soft, 6–8 minutes.

3. Add garlic, cook 30 seconds.

4. Stir in tomato paste; cook 1 minute.

5. Add oregano, chili flakes, crushed tomatoes, sugar.

6. Simmer uncovered 20–30 minutes, stirring occasionally.

7. Season well. Finish with torn basil if using.

Sauce should be thick but pourable.

2. Spinach “Ricotta” Filling

Ingredients

• 14 oz (400 g) firm tofu, pressed

• 1 cup raw cashews, soaked 2–4 hours (or boiled 15 min)

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 2 cloves garlic

• 1 tsp salt

• Black pepper

• ¼ tsp nutmeg

• 5 oz (140 g) spinach, sautéed and squeezed dry

• 2 tbsp fresh parsley or basil, chopped

Method

1. Blend tofu, cashews, nutritional yeast, lemon juice, olive oil, garlic, salt, pepper, and nutmeg until mostly smooth but still slightly textured.

2. Fold in chopped spinach and herbs.

3. Taste and adjust salt and lemon. It should taste slightly over-seasoned (pasta mellows it).

3. Vegan Béchamel (Highly Recommended)

Ingredients

• 3 tbsp vegan butter or olive oil

• 3 tbsp all-purpose flour

• 2 cups unsweetened plant milk (soy or oat)

• Salt and white or black pepper

• Pinch of nutmeg

Method

1. Melt butter over medium heat.

2. Whisk in flour; cook 1 minute (no browning).

3. Slowly whisk in plant milk.

4. Cook, whisking, until thick and smooth, 5–7 minutes.

5. Season with salt, pepper, nutmeg.

4. Assemble the Cannelloni

You’ll need

• 12–14 dried cannelloni tubes

• Tomato sauce

• Spinach-ricotta filling

• Béchamel sauce

Assembly

1. Heat oven to 375°F / 190°C.

2. Spread a thin layer of tomato sauce in the bottom of a baking dish.

3. Transfer filling to a piping bag or zip bag (cut the corner).

4. Fill cannelloni tubes carefully (don’t overpack).

5. Arrange in a single layer.

6. Cover with remaining tomato sauce.

7. Spoon béchamel over the top.

8. Optional: sprinkle with vegan parmesan or breadcrumbs.

5. Bake

1. Cover tightly with foil.

2. Bake 30 minutes.

3. Uncover and bake 15–20 minutes until bubbling and lightly golden.

4. Rest 10 minutes before serving.

Pro Tips (This Is Where It Gets Good)

• If your sauce is very thick, thin with ¼ cup water so the pasta cooks properly.

• No-boil cannelloni works best; don’t pre-cook.

• For extra richness, swirl 1–2 tbsp olive oil into the béchamel before topping.

Variations

• Mushroom cannelloni: Replace spinach with sautéed mushrooms + thyme.

• Pumpkin or squash filling: Add roasted squash to the ricotta base.

• Red-only version: Skip béchamel, add extra sauce and a drizzle of olive oil.