GF Zucchini& "Spinach&Ricotta" stuffed Cannelloni

These Spinach and “Ricotta” stuffed Cannelloni are absolutely delicious, gluten free, and super easy to make.

I use zucchini (courgette) slices instead of pasta in this recipe which makes for some extra succulent “healthy-ish” cannelloni. The filling is made from Tofu, garlic, spinach, fresh basil and bit of soy cream- Trust me it’s pretty damn tasty!

So let’s get started with this plant based version of one of my favourite Italian dishes.

GF Zucchini& "Spinach&Ricotta" stuffed Cannelloni recipe

Instructions:

We start by making the Canellonni filling.

We begin by adding 50ml of water and 70ml of plant based cream and your veggie stock cube to a sauce pan. Turn up to medium heat and stir until the veggie stock dissolves and mixes with the liquid.

Then add 2 finely chopped cloves of garlic, 1/2 finely chopped onion, a bit of black pepper as well as 2tbs of lemon juice to the mix and give everything a good stir.

Now slowly crumble your tofu into the mix and stir thoroughly, then cook for 1-2 minutes.

Then add in your finely chopped spinach,finely chopped basil and pine nuts, give everything a good stir, then cook for another 1-2 minutes.

Lastly add in 70g plant based craime fraiche while stirring and cook for another minute, then set aside.

Now it’s time to quickly prep our Marinara sauce.

Place 400g of Tomato passata into a mixing bowl along with 2 finely chopped gloves of garlic, 1/2 finely chopped onion, a bit of black pepper, a bit of salt, 2 teaspoons of oregano and a bit of lime juice. Give everything a good stir and then pour your Marinara sauce into a oven dish.

Then we make our Zucchini pasta plates. Take your Zucchini and either cut it into long fine slices or use a mandolin to do so if you have one.

Once you have finished cutting your slices, it’s time to roll our Cannelloni.

Take about 2 heaped table spoons of your Cannelloni filling and slowly warp it in your Zuchhini slices.

When you’ve finished wrapping your Cannelloni, immediately place them into your oven dish with the marinara sauce in it.

Then turn your oven to 200 degrees (celsius) and bake for 10-15 minutes.

I like to sprinkle my Cannelloni with some additional fresh herbs and a bit of freshly cracked black pepper when they are out of the oven. Also feel free to sprinkle them with a bit of virgin olive oil. This recipe is oil free, but a bit of cold virgin olive oil sprinkled onto is probably the healthiest way to consume a bit of oil if you wish to do so.

Enjoy your delicious Cannelloni xx