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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegan Spinach and 'Ricotta' Cannelloni is something which I have loved my entire life.

To make Vegan Spinach & Ricotta Cannelloni: heat the oil in a skillet over medium-high heat. Reduce the heat to low, add in the spinach and cover. Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.

To begin with this recipe, we must prepare a few components. You can cook vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
  1. Prepare Cannelloni Pasta (or store bought)
  2. Take 2 cups high grade flour
  3. Prepare 1/2 cup reduced aquafaba (chickpea liquid)
  4. Take 1 Tbsp virgin olive oil
  5. Prepare Spinach and 'Ricotta' Filling
  6. Get 1 1/2-2 cups hard tofu crumbled
  7. Prepare 1 onion, finely chopped
  8. Make ready 3 cloves garlic, crushed
  9. Take 1/4 cup lemon juice
  10. Get 2 Tbsp olive oil
  11. Prepare 1/2 cup soaked cashews
  12. Get 3 Tbsp nutritional yeast
  13. Take 1/2 cup coconut yogurt
  14. Take 1 tsp salt
  15. Get 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
  16. Take 1 tsp nutmeg
  17. Prepare Tomato Sauce
  18. Take 1 x 700ml jar of Passata
  19. Get 1 onion, finely sliced
  20. Take 2 cloves garlic, finely chopped
  21. Make ready Silverbeet stems, finely chopped (if using silver beet)
  22. Get Vegan Parmesan Topping
  23. Get 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
  24. Make ready 3-4 Tbsp nutritional yeast
  25. Prepare 1 tsp smoked paprika
  26. Make ready 1 tsp salt
  27. Get 1 tsp dried oregano

Pop in a bowl and set aside. In a large pan fry the onion until soft and golden. Vegan Spinach and Ricotta Cannelloni Ross This is a great take on the traditional spinach and ricotta cannelloni. Once you make the homemade Marinara Sauce and the Ricotta cheese, the best part is stuffing the Cannelloni with the homemade Ricotta.

Steps 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.

I find the best way to do this is to take a big scoop of Ricotta cheese on a spoon and carefully stuff the Cannelloni until it is filled the entire way through. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture.

So that is going to wrap it up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!