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Vegan and gluten-free spinach & ricotta cannelloni

Vegan and gluten-free spinach & ricotta cannelloni

Spinach and ricotta cannelloni was one of our favourite vegetarian meal before we went vegan. And as much as I like the homemade nachos vegan cheese, I couldn’t imagine it to fit in this kind of dish.

So I preferred staying away from it … Until tofu. I mean tofu !!!! This is just one of the most amazing thing given to vegan, you can just cook it any way you can possibly think of and it’ll do the trick. Here, tofu replacing ricotta is absolutely incredible, you will find the same creaminess and tastiness that you used to have, without any cruelty ! Enjoy <3

Also, feel free to use this ricotta recipe for any recipe that call for real ricotta, it will be just perfect !

Vegan and gluten-free spinach & ricotta cannelloni

Creamy, tasty, and light, everything you want from cannelloni !

This is the kind of dish I like to make a bit more so we have some for the following day. So the amounts are for 2 people, for 2 dinner or 1 dinner and lunch boxes. Feel free to cut in half if you only want it for 1 meal. For the big eaters out there (ya know what am talking 'bout!) I would recommend making a little salad on the side.

Course lunch, Main Course
Cuisine gluten free, Italian, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Author Amandine


Tofu ricotta

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 block firm/hard tofu drained
  • 1/4 cup lemon juice fresh is better
  • 2 Tbsp nutritional yeast
  • 1 Tbsp white miso paste
  • salt to taste (I put 1/2 tsp)

For the tomato sauce

  • 700 ml passata jar or 2 cans of diced tomatoes blended
  • 1 tsp brown sugar
  • 1 1/2 tsp dried herbs (I use oregano, basil, thyme and rosemary)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the cannelloni

  • 1 Tbsp olive oil
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 150 g baby spinash 4 big handfuls
  • 1 small handful of fresh basil
  • 14/16 cannelloni noodles I use the gluten-free San Remo)


  1. If you haven't done it yet, wrap you tofu in a tea towel, and place under a book / chopping board with heavy things on top to drain it. It will take around 20/30 min.

  2. Preheat your oven to 180 C degrees.

  3. Start with the tomato sauce : in a large skillet, add all ingredients and let it simmer gently for 15 min or until you finish the other steps.

  4. For the ricotta : In a frying pan, heat the oil over medium heat and add onion and garlic. Cook until soft and translucent.

  5. In your food processor, add the tofu broke into 4 pieces, the onions & garlic and all the remaining seasonings. Blend until smooth, don't forget to scrape the sides half way through. If needed add a bit of water to make it creamier. Reserve your ricotta in the fridge.

  6. In a frying pan, heat the last Tbsp of oil over medium heat and add the half onion and the two garlic cloves. Cook until soft and translucent. Reduce the heat, throw in the spinach and cover. Cook until the spinach has wilted, stirring every minute. Be careful, it will be quite quick.

  7. Put the spinach/onion/garlic in the food processor, then add the ricotta and most of the basil (keep some for garnish). Pulse a couple of times, until the ricotta is fully spotted with green.

  8. Check if you need to cook your cannelloni first, mine were ready to go.

  9. In your oven dish pour 1/4 of your tomato sauce. 

  10. With a tea spoon, fill the cannelloni in with the ricotta mixture then place them in your oven dish on a single layer. Repeat until you don't have anymore ricotta.

  11. Cover the cannelloni with the rest of the sauce. Make sure to cover them well, you'll want as much sauce as possible everywhere as this is what will cook your pasta.

  12. Bake for 30/35 min until the cannelloni are cooked through. You can check with a knife.

  13. Remove from oven and garnish with left over basil leaves. Serves hot. Reheat very well.