Speedy ‘ricotta’ cannelloni

You can make this with pasta cannelloni (see note), but this is a tasty way of getting all the flavour faster

Serves 2

For the pancakes
100g plain flour
½ tsp baking powder
350ml soy milk
pinch of salt
1 tbsp olive oil

For the filling
150g firm tofu (or silken if you like a smoother texture)
250g spinach, de-stalked
1 clove garlic, minced
½ tbsp olive oil
grating of nutmeg
salt and pepper
1 tsp Engevita nutritional yeast (optional)

To serve
tomato sauce, heated
vegan mozzarella

  1. Make the batter. Place the flour, baking powder and salt in a bowl, then slowly add the milk, whisking. Pour half the olive oil and whisk till you have a smooth batter the consistency of creamy soup.
  2. Make the filling. Place the oil in a small non-stick pan, and gently heat. Add the garlic and cook till soft, about 4-5 mins. Mash up the tofu, and add to the pan. Add the Engevita, nutmeg, salt and pepper and stir.
  3. Wilt the spinach in another pan, then squeeze out any remaining water and chop finely. Add to the tofu and stir through.
  4. Heat the other ½ tbsp of oil in a frying pan until smoking. Pour a ladle of batter in, to just cover the base, and cook over medium heat till solid, then flip over and brown the other side. Keep one pancake warm while making the next. Meanwhile, heat the tomato sauce.
  5. Lay pancake on a plate and place ‘ricotta’ filling along the middle. Roll and tuck underneath. Repeat.
  6. Spoon tomato sauce over the filled pancakes, and finish with a sprinkle of vegan mozzarella and basil.

NOTE: If you prefer pasta, buy cannelloni tubes, (make sure they’re egg-free) and stuff with the mix, before covering in the tomato sauce. Scatter vegan cheese on top and bake at 180° for 40 mins.

All-purpose tomato sauce

Makes 500-600ml

This sauce works with all these recipes — and is great on pasta, too.

3 x garlic cloves, minced
½ tbsp. olive oil
800g passata
a few basil leaves
½ tsp sugar
salt & black pepper

  1. heat the olive oil in a frying pan, over a low heat. Add the garlic and cook for 4-5 minutes, till softened.
  2. Add the tomatoes, and stir. Tear in the basil leaves, and add the sugar, stirring.
  3. Season with salt and lots of pepper. Simmer for ten minutes or until thickened.

 

 

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