Vegan Spinach-Cheese Cannelloni
30 min
Vegan
29957
For 2 Portions
350 g
tomato puree
300 g
spinach, frozen
150 g
vegan cream cheese
80 g
cannelloni
20 g
pine nut
15 g
panko breadcrumbs
4 g
basil, fresh
1/2
yellow onion
100 ml
water
1 clove(s)
garlic
1 pinch(es) of
nutmeg, ground
1/2 tbsp
olive oil
1/2 tsp
oregano, dried
salt
pepper
1. All set?
2. Defrost the spinach and squeeze out the liquid.
3. Preheat oven to 355°F (fan, recommended) or 375°F (conventional).