Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Vegan Spinach and 'Ricotta' Cannelloni is something that I have loved my whole 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 recipe, we must first prepare a few components. You can have vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
- Take Cannelloni Pasta (or store bought)
- Get 2 cups high grade flour
- Get 1/2 cup reduced aquafaba (chickpea liquid)
- Make ready 1 Tbsp virgin olive oil
- Take Spinach and 'Ricotta' Filling
- Get 1 1/2-2 cups hard tofu crumbled
- Take 1 onion, finely chopped
- Take 3 cloves garlic, crushed
- Get 1/4 cup lemon juice
- Get 2 Tbsp olive oil
- Make ready 1/2 cup soaked cashews
- Prepare 3 Tbsp nutritional yeast
- Take 1/2 cup coconut yogurt
- Get 1 tsp salt
- Get 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Get 1 tsp nutmeg
- Take Tomato Sauce
- Prepare 1 x 700ml jar of Passata
- Take 1 onion, finely sliced
- Get 2 cloves garlic, finely chopped
- Get Silverbeet stems, finely chopped (if using silver beet)
- Prepare Vegan Parmesan Topping
- Make ready 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Get 3-4 Tbsp nutritional yeast
- Get 1 tsp smoked paprika
- Prepare 1 tsp salt
- Make ready 1 tsp dried oregano
In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper. Cover the pan and leave the spinach to sweat and wilt down, stirring occasionally. Pop in a bowl and set aside. In a large pan fry the onion until soft and golden.
Steps to make Vegan Spinach and 'Ricotta' Cannelloni:
- 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.
- 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.
- 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.
- 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.
- 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.
This Vegan Cannelloni is a fun recipe to make. Once you make the homemade Marinara Sauce and the Ricotta cheese, the best part is stuffing the Cannelloni with the homemade Ricotta. 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. Vegan Spinach and Ricotta Cannelloni Ross This is a great take on the traditional spinach and ricotta cannelloni. Transfer the mixture to the piping bag and use to fill the cannelloni tubes.
So that’s going to wrap it up for this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
