Vegan spinach and tofu cannelloni with cream sauce

Ingredients for 3 servings:

• 12 cannelloni, uncooked
• 450 g leaf spinach, frozen
• 200 g silken tofu
• 100g tofu
• 1 tbsp olive oil
• 1 tbsp nut butter
• 50 g margarine
• 200 ml plant milk (plant drink)
• 200 ml plant-based cream (Plant Cream Cuisine)
• 2 tbsp flour
• salt and pepper
• nutmeg
• 200 g cheese, vegan
• 2 tbsp nutritional yeast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Filling: Thaw the spinach and drain well, then puree it with the tofu (it doesn’t have to be smooth, but avoid any long spinach strands or large pieces of tofu). Add the silken tofu, oil, almond butter, salt, and pepper to the spinach and mix well. Sauce: Melt the margarine in a saucepan and add the flour. Stir well. Then deglaze with cream and milk. Add the nutritional yeast, season with salt, pepper, and nutmeg, and simmer for a few minutes. Fill the cannelloni with the prepared filling (a piping bag works great) and place them in a greased baking dish. Pour the sauce over the filling and sprinkle with cheese. Bake at 200°C for about 20 minutes, until the cannelloni are tender.