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Ricotta and Spinach Vegan Cannelloni

Ceara
  • 85 minutes
  • Serves

INGREDIENTS

1

Basil, Fresh

8 cloves

Garlic

3 tbsp

Herbes de provence

3/4

Onion, large

3/4 cup

Spinach, frozen

2 cans

Tomatoes

2

White onions

1 cup

Tofu

1 tbsp

Vegetable bouillon

2 tbsp

Balsamic vinegar

1 tbsp

Lemon juice

10

Cannelloni shells

1/4 tsp

Nutmeg

4 tbsp

Nutritional yeast

1 tbsp

Apple cider vinegar

1/2 cup

Cashews, raw

1

Parmesan, Vegan