Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Vegan Spinach and 'Ricotta' Cannelloni is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Vegan Spinach and 'Ricotta' Cannelloni is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready Cannelloni Pasta (or store bought)
- Prepare high grade flour
- Prepare reduced aquafaba (chickpea liquid)
- Prepare virgin olive oil
- Prepare Spinach and 'Ricotta' Filling
- Get hard tofu crumbled
- Get onion, finely chopped
- Prepare garlic, crushed
- Get lemon juice
- Make ready olive oil
- Make ready soaked cashews
- Take nutritional yeast
- Prepare coconut yogurt
- Take salt
- Take spinach leaves or 5 leaves of silverbeet(stems removed)
- Prepare nutmeg
- Get Tomato Sauce
- Take x 700ml jar of Passata
- Make ready onion, finely sliced
- Get garlic, finely chopped
- Prepare Silverbeet stems, finely chopped (if using silver beet)
- Get Vegan Parmesan Topping
- Get mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Prepare nutritional yeast
- Get smoked paprika
- Take salt
- Take dried oregano
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. In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper.
Instructions 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.
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. 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.
So that’s going to wrap it up for this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
