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Vegan Spinach and Two Cheese Cannelloni

Vegan Spinach and Two Cheese Cannelloni 0

Prep Time
30 minutes

Cooking Time
30 minutes

Skill required
Medium

Serves
4

Vegan cannelloni? It almost seems paradoxical. Cannelloni is a classic Italian dish that's absolutely laden with cheese. Luckily, with Vegusto, not only can you recreate this classic dish - you can also do it with a variety of vegan cheeses. Packed with flavour - this is real rustic cooking, reinvented with a vegan twist.

Ingredients

You'll also need... 1 square oven dish (of around 10”x8”) and a piping bag with wide nozzle, (or you can use a plastic sandwich bag with the corner snipped off)

Method

  1. Preheat your oven to 180C/Gas Mark 4.
  2. Melt the margarine in a medium-sized saucepan, then add the garlic and cook for a couple of minutes.
  3. Gradually add in the spinach, a handful at a time, stirring, so it begins to wilt down in its own moisture. Continue until the whole bag has been added and stir in the nutmeg, Italian seasoning and then season with salt and pepper. Turn off the heat and set aside.
  4. Add the tomatoes to a small saucepan, with the sugar and basil. Season with salt and pepper.
  5. Bring them to the boil, then turn down to simmer for 15 minutes with the lid off, so they reduce and thicken.
  6. Turn the cooled spinach onto a board and roughly chop it, before returning to the pan.
  7. Crumble the No-Moo Melty into the spinach. Turn onto a medium heat, stirring with a wooden spoon. Mix until the spinach is smooth and creamy, adding the soya milk to thin the mixture slightly. Turn off the heat when all the cheese has melted.
  8. Grease the oven dish and then pour in the tomatoes.
  9. Spoon the spinach mixture into your piping bag, holding the nozzle flat so mixture doesn’t leak out. Fold the top of the bag down so you can squeeze the mixture down gradually. Pipe spinach mixture into each cannelloni tube, ensuring it fills the entire length of each one. Arrange the tubes in the tomato sauce.
  10. When all the tubes are filed and in place, pour the No-Moo Sauce evenly all over the top. You can smooth it off with a pallet knife and top with a few extra herbs and black pepper.
  11. Bake for 25-30 minutes, until a knife inserted into the pasta goes in easily and the top is nice and golden.
  12. Top with some grated Vegusto Piquant, or Nutritional Yeast Flakes.
  13. Serve with garlic bread or salad. Enjoy!
Vegan Lasagne with Vegan Cheese

Vegan Lasagne with Vegan Cheese 49

Prep time
20 minutes

Cooking time
30-35 minutes

Skill required
Easy

Serves
4

Ingredients

2 tbsp olive oil
2 cloves garlic, crushed
1 leek, thinly sliced
1 red onion, finely chopped
1 packet Vegusto Mince (available to buy here)
1 carrot, peeled and grated
1 ½ tins chopped tomatoes
4 sundried tomatoes, chopped
1 tsp mixed herbs
Salt and pepper to taste
3 or 4 lasagne sheets, mixture of white and green (or either)
½ packet Vegusto No-Moo Sauce (available to buy here)

Method

  1. Heat the oil in a large saucepan and add the garlic, leek and onions. Fry on a medium heat for 5-8 minutes, until everything is soft.
  2. Crumble in the Vegusto mince and carrot and mix well. Fry for a further 5 minutes.
  3. Now add the chopped and sundried tomatoes, herbs and seasoning. Cook all together for a few minutes and taste.
  4. Grease a rectangular oven dish or loaf tin.
  5. Layer the veggie mince and veg mixture with the lasagne sheets, starting with mince on the bottom (around 3 tbsps). The top layer should be finished with a lasagne sheet.
  6. Pour ½ packet of No Moo Sauce onto the top sheet and smooth it off using a pallet knife. Press the lasagne down so the liquid seeps up around all the pasta sheets – they need moisture to cook.
  7. Bake in a pre-heated oven (200C/Gas Mark 6) for 30-35 minutes. Test the lasagne is cooked using a skewer to check the pasta is soft. Serve immediately.