Vegan Spinach & Ricotta Cannelloni (2024)

Before we get to talking about Vegan Spinach & Ricotta Cannelloni, I have to celebrate a little. You see, it's my blog's Birthday!! 4 Years ago I posted my very first recipe on It Doesn't Taste Like Chicken. Woot woot! I remember getting 3views that day, which were all from my family. My blog now receives 10,000+ views daily.

I posted my dinner, which was spaghetti with tomato sauce, and jotted down the recipe which was written in no particular order, without any ingredient quantities, completely vague, and the photos were taken with my geezer of an iPhone at night under kitchen lighting, just before eating my meal.

Now, I'm completely nit picky about measurements and instructions, I write all my recipes during the day, test them multiple times, use natural lighting as well as professional photography lighting, a proper DSLR camera, and my food is alwayscold by the time I get to actually eating it.

I was working at a job I hated, was nervous about informing people I went vegan and hoped I could avoid the subject all together, and felt a little directionless in life. Who knew that in just 4 years I would be working full-time as a food blogger, that I would have finished writing and photographing my first cookbook, am the loudest and proudest vegan I know, and truly feel likeI have my dream job that I didn't even know I was dreaming about. My oh my what a lot has happened in 4 years!

I feel like the luckiest person in the whole wide world and it's all thanks to YOU. Without you, my blog would have never grown, my recipes never made, and my dream job never found. So thank YOU for sharing this journey with me. <3

In celebration of 4 years, I thought I should make a pasta recipe, since that's how this whole journey started. Vegan Spinach & Ricotta Cannelloni for the win!

Fresh spinach and basil mixed with creamy dreamy easy to whip up ricotta, stuffed into cannelloni pasta, and coatedin tomato sauce. Oooeee! What can be more delicious than that? This is one of those recipes that you could serve to anyone and they would never know it was vegan. It's just all sorts of delicious, and that's just the way I like it. Perfect for a fancy occasion, but so yummy, you'll probably want to make this Vegan Spinach & Ricotta Cannelloni more often than that!

To make Vegan Spinach & Ricotta Cannelloni: heat the oil in a skillet over medium-high heat. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn't yet brown, about 4 minutes. Reduce the heat to low, add in the spinach and cover. Check and stir the spinach every minute until the spinach has wilted, about 4 more minutes.

Add the cooked spinach and onions to the food processor with the ricotta. Add in the basil, reserving some basil leaves for garnish.

*I love myQuick Vegan Tofu Ricotta in this recipe but myVegan Cashew Ricotta or Macadamia Ricottawould both work wonderfully as well.

Pulse a couple of times, stopping to scrape the sides as needed until the ricotta is spotted with green throughout.

Scoop the ricotta mixture into a large sealable bag and cut off the corner. Alternatively, use a pastry bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Don't worry about these being perfect, they are going to get smothered in tomato sauce anyways, so any messes will be hidden.

Lay the noodle in the baking dish with the sauce in a single layer. Repeat with the remaining noodles until the dish is full and the ricotta is used up.

Cover with the remaining tomato sauce making sure each noodle is coated in sauce.

Bake until the cannelloni are tender and the sauce is hot. Remove from oven and garnish with basil leaves. Omnomnom!

Bon appetegan!

Sam.

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