Eat the Seasons… April

Vegan (or Not) Spinach & Ricotta Cannelloni

Below is a simple version of a classic recipe that is super easy to make. The basic recipe is vegan, but it is very easy to adapt it if you wish to by adding 300-400g of Ricotta cheese to the Béchamel sauce and a sprinkling of Parmesan over the top!

Serves 8
Cooking time 1 hour 10 minutes


  • 3 Cloves Garlic, peeled
  • 100g Roasted Cashew Nuts
  • 100g Spinach
  • 2 Sweet Potatoes, boiled & mashed
  • Juice of Half a Lime
  • 1 tsp Salt
  • 75ml Sunflower Oil
  • 75ml Water
  • 3 tsp Oil
  • 3 tbsp White Flour
  • Pinch of Salt
  • Pinch of Black Pepper
  • 350ml Soy Milk
  • 2 Cloves Garlic, chopped finely
  • 1 Red Chilli
  • 1 ½ tbsp Oil
  • 2 Tins of Chopped Tomatoes
  • 1 tsp Salt
  • Pinch of Black Pepper
  • 1 tbsp Maple Syrup
  • 250g Cannelloni Tubes
  • Vegan Cheese to top
  • 300-400g Ricotta for the Béchamel Sauce – if you’re not making the vegan version
  • Grated Parmesan to top – if you’re not making the vegan version


  1. Preheat the oven to 180°C.
  2. First step is to make your spinach pesto – add 3 cloves peeled garlic, cashew nuts, spinach, lime, 1 tsp salt, 75ml sunflower oil and 75ml water to a blender and blend together.
  3. To make the vegan béchamel, add 3 tbsp oil to a pan on a high heat along with 3 tbsp flour, a pinch of salt and a pinch of pepper and cook for 1 minute.
  4. Once the roux starts to clump together add in the soy milk (& ricotta cheese if not following the vegan recipe).
  5. Bring to the boil, stirring all the while and then knock off the heat.
  6. Combine with the spinach pesto and the mashed sweet potatoes and set aside.
  7. Make your tomato sauce by adding 1 ½ tsp oil to a pan on a high heat. Add 1 finely chopped red chilli and 2 cloves finely chopped garlic.
  8. Fry for about a minute until the garlic starts to turn gold and then add the two tins of chopped tomatoes and mix through.
  9. Season with 1 tsp salt, a pinch of black pepper and 1 tbsp maple syrup and bring to the boil. Remove from the heat.
  10. Use a piping bag to squeeze the spinach and sweet potato béchamel sauce into the cannelloni tubes – make sure you fill them up really well, so they are not full of air.
  11. Lay the tubes on their sides and submerge with the tomato sauce.
  12. Top off with a covering of vegan cheese (or a sprinkling of Parmesan if you’re not vegan!) and cook in the oven for 25 minutes.


You can email Suzanne with any comments or questions at