Vegan Spinach and 'Ricotta' Cannelloni
Vegan Spinach and 'Ricotta' Cannelloni

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
  1. Take Cannelloni Pasta (or store bought)
  2. Prepare high grade flour
  3. Make ready reduced aquafaba (chickpea liquid)
  4. Take virgin olive oil
  5. Take Spinach and 'Ricotta' Filling
  6. Prepare hard tofu crumbled
  7. Get onion, finely chopped
  8. Get garlic, crushed
  9. Take lemon juice
  10. Make ready olive oil
  11. Prepare soaked cashews
  12. Get nutritional yeast
  13. Get coconut yogurt
  14. Prepare salt
  15. Get spinach leaves or 5 leaves of silverbeet(stems removed)
  16. Take nutmeg
  17. Get Tomato Sauce
  18. Get x 700ml jar of Passata
  19. Take onion, finely sliced
  20. Get garlic, finely chopped
  21. Take Silverbeet stems, finely chopped (if using silver beet)
  22. Take Vegan Parmesan Topping
  23. Make ready mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
  24. Make ready nutritional yeast
  25. Take smoked paprika
  26. Prepare salt
  27. Take dried oregano
Instructions to make Vegan Spinach and 'Ricotta' Cannelloni:
  1. Mix pasta ingredients to make a flaky dough…turn out onto floured surface and knead until a ball of smooth pasta dough is achieved (wet hands or sprinkle more flour as required if dough is too dry or too sticky)….rest the dough for 1/2 hour under damp tea towel…cut into manageable pieces and use pasta machine to roll pasta into lasagne sheets….cut sheets into squares and lay out for filling and rolling….Nb. only half of dough needed for this recipe. Store other half for other meals.
  2. Marinate crumbled tofu in onion, garlic, and lemon juice for 1 hour…blend cashews, yeast, yogurt and salt…lightly fry tofu mixture over light heat until onions are clear. Allow to cool slightly before combining with cashew mixture in a medium bowl….add shredded spinach and nutmeg…stir to combine…spoon filling onto the lasagne squares and roll them up.
  3. Saute chopped onion, garlic, and finely chopped silverbeet stems (if using) for 1-2 minutes….put a thin layer of passata sauce along bottom of a rectangular casserole dish…add remainder of passata to the onion mix…shake a bit of water in the jar to remove all sauce and add to frypan…simmer for 5-10 minutes.
  4. Lay filled pasta rolls, seam side down, into the casserole dish and cover with tomato sauce…top with a sprinkling of vegan 'parmesan' and bake for 45 min at 180 degrees celcius.
  5. To make vegan parmesan blend all ingredients until a fine powder is achieved. Can store in a jar in the fridge or pantry for lifespan of nuts.

So that’s going to wrap it up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!