Prepare the "Soy Ragu" according to its recipe; you’ll need 1/4 of the batch.

While the ragu is cooking, make the "Vegan Crepes" and set them aside once ready.

For the filling, mix the vegan ricotta, spinach (blanched in salted water, then drained, squeezed, and finely chopped), nutritional yeast flakes, a generous grating of nutmeg, and a good pinch of salt in a bowl until well combined.

Divide the vegan ricotta and spinach filling among the 4 crepes, placing it near the lower edge. Shape into a cylinder, fold the edge over, and roll up to form cannelloni.

Arrange the cannelloni side by side in the baking dish (you’ll see only three in the photo because I baked the fourth one separately), then cover with the remaining ragu.

COOKING METHOD 1: Place the baking dish in an air fryer and cook at 320°F (160°C) for 20 minutes, until a crispy crust forms on top.

COOKING METHOD 2: Bake in a preheated oven at 350°F (180°C), conventional setting, for 20 minutes, until a crispy crust forms on top.