Jan 23

Jan 23 Lemon and ricotta cannelloni with creamy tomato sauce

My third cookbook “Veganissima” is out since October last year and I thought it was time to share a recipe again. Since I’ve been struggling to get my book translated (it’s only in Dutch) read; when you are a small creator publishers don’t believe in you.. So I’ll be posting every once in a while some of my favorite recipes of this book in English so everyone can enjoy them! This is by far my favorite recipe, tofu ricotta filled cannelloni baked in th eoven with a creamy tomato sauce and lots of fresh basil and vegan parmesan. This recipe always hits the spot!

Recipe

This recipe serves 4 people

Ingredients

1 pack of (egg-free) cannelloni shells
500 gr firm tofu + a splash of water to mix
2 lemons, zested and 1 juiced
a handful of fresh basil
100 gr of grated vegan parmesan, my fav brand here
500 ml tomato sauce
200 ml vegan cream, soy or oat, unsweetened
salt and pepper to taste

Instructions

Start by preheating your oven to 180C.
Meanwhile break up the tofu into small pieces and place them in a blender.
Add a splash of water and mix until it resembles a ricotta texture. You might need to stop and scrape down the sides of your blender a few times.
Add the tofu ricotta in a bowl and add 2/3 of the lemon zest and the juice of 1 lemon, parmesan and 2/3 of the fresh basil, chopped finely. Mix well. Season to taste with salt and pepper.
Mix together the tomato sauce and cream. Add half on the bottom of a baking dish.
Add the tofu mixture in a piping bag and fill each cannelloni with the tofu ricotta.
Place the filled cannelloni side by side into the baking dish.
Cover with some more parmesan cheese the remaining lemon zest and basil.
Cover again with the other half of cream tomato sauce.
Bake inthe oven for 30-40 minutes until the pasta is cooked through.
Garnish with some extra basil and black pepper.
Buon appetito!