Cannelloni Deluxe ★★★★★1 review


  • 1 packet of Cannelloni
    Cannelloni Filling
  • 350g of firm tofu
  • 1x 227g tub of Tofutti cream cheese
  • 500g frozen spinach
  • 6 chopped mushrooms
  • 1/4 tsp garlic powder
  • 1 tsp onion flakes
  • Pinch of salt
  • Tomato sauce
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup water
  • 1x 400g can of diced tomatoes
  • 1x 375g jar tomato sauce
  • 1/4 tsp ground marjoram
  • 1/4 tsp ground thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp lemon pepper
  • 1 tsp sugar
  • 1/4 tsp salt


To prepare tomato sauce start by placing olive oil in a sauce pan with onions and garlic. Saute on medium heat until onions are lightly brown. Add the 1/2 cup of water and simmer for 5 minutes. Then add tomatoes and tomato sauce, marjoram, thyme, oregano, lemon pepper, sugar and salt. Let simmer on medium to low heat.

For the filling, defrost frozen spinach and drain spinach of any liquid. Crumble and lightly fry tofu. Add mushrooms and fry. Add garlic powder, onion flakes and a pinch of salt to pan. Put drained spinach, tofu and mushroom in a bowl. Once cool mix Tofutti cream cheese through mixture. As you fill the cannelloni with the mix place in a baking tray and layer the tomato sauce evenly on top of the cannelloni. Bake in oven for approximately 25-30 mins at 180 deg C.

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  • Demi ★★★
    9 July 2017