Vegan Cannelloni (Manicotti)
Prep time
Cook time
Total time
Serves: 3-4
  • 8 cannelloni/manicotti noodles (gluten-free, as required), cooked al dente
  • 1 16 oz. jar of your favorite pasta sauce
  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 1o oz. package of frozen spinach, thawed and chopped – or 1 bag of fresh baby spinach, chopped
  • 16 oz. firm or silken tofu
  • ½ cup soaked cashews, drained and finely ground (optional)
  • ¼ cup shredded carrots (optional)
  • 2 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1 tbsp nutritional yeast
  • 1 tsp. salt
  • ¼ tsp black pepper
  • Shredded vegan cheese, such as Daiya (optional)
  1. In a nonstick skillet, saute the onions in the oil until translucent. Stir in the spinach and turn off the heat.
  2. In a bowl, mix the tofu, cashews (if using), carrots, lemon juice, garlic, nutritional yeast, salt and pepper.
  3. Add the spinach-onion mixture to the tofu mixture and stir until well-mixed.
  4. Preheat oven to 350F. Pour a thin layer of pasta sauce on the bottom of a 9×13″ pan.
  5. Fill each cooked shell with filling using a small spoon. Line the filled shells up in the pan and cover with the rest of the pasta sauce.
  6. Cover the pan with foil to keep the shells from drying out.
  7. Bake for about 30 minutes,or until bubbling.
  8. If adding vegan cheese, sprinkle it on top for the final 2 minutes in the oven.
Recipe by Vegangela at