Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegan Spinach and 'Ricotta' Cannelloni is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Vegan Spinach and 'Ricotta' Cannelloni is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready Cannelloni Pasta (or store bought)
- Prepare 2 cups high grade flour
- Prepare 1/2 cup reduced aquafaba (chickpea liquid)
- Get 1 Tbsp virgin olive oil
- Prepare Spinach and 'Ricotta' Filling
- Get 1 1/2-2 cups hard tofu crumbled
- Make ready 1 onion, finely chopped
- Take 3 cloves garlic, crushed
- Take 1/4 cup lemon juice
- Make ready 2 Tbsp olive oil
- Take 1/2 cup soaked cashews
- Prepare 3 Tbsp nutritional yeast
- Make ready 1/2 cup coconut yogurt
- Make ready 1 tsp salt
- Take 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Get 1 tsp nutmeg
- Take Tomato Sauce
- Take 1 x 700ml jar of Passata
- Get 1 onion, finely sliced
- Get 2 cloves garlic, finely chopped
- Get Silverbeet stems, finely chopped (if using silver beet)
- Take Vegan Parmesan Topping
- Take 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Make ready 3-4 Tbsp nutritional yeast
- Make ready 1 tsp smoked paprika
- Prepare 1 tsp salt
- Take 1 tsp dried oregano
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.
So that is going to wrap it up with this special food vegan spinach and 'ricotta' cannelloni recipe. Thank you very much for your time. I’m confident that you will make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!
