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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my entire life. They are nice and they look fantastic.

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 particular recipe, we must first prepare a few ingredients. You can have vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you cook it.

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

Put in a bowl, and add your ricotta, half your Italian-style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil. Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish.

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.

Besides calzones, roll-ups, and of course, lasagna, this stuff is FABULOUS stuffed into large pasta like cannelloni or shells, or thinned with a little water and tossed with pasta, or spread onto toasted baguette. And, if for some reason you just can't get on board the spinach train, leave it out and you've got….vegan ricotta. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl. Fill cannelloni tubes with the prepared mixture To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Place the spinach on a board so you can chop it up.

So that’s going to wrap this up with this special food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!