Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make 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 is gonna smell and look delicious.
Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Vegan Spinach and 'Ricotta' Cannelloni is something that I have 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 that.
The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
- Get Cannelloni Pasta (or store bought)
- Make ready 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
- Make ready 1 onion, finely chopped
- Prepare 3 cloves garlic, crushed
- Make ready 1/4 cup lemon juice
- Take 2 Tbsp olive oil
- Make ready 1/2 cup soaked cashews
- Get 3 Tbsp nutritional yeast
- Make ready 1/2 cup coconut yogurt
- Prepare 1 tsp salt
- Make ready 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Get 1 tsp nutmeg
- Prepare Tomato Sauce
- Make ready 1 x 700ml jar of Passata
- Get 1 onion, finely sliced
- Get 2 cloves garlic, finely chopped
- Make ready Silverbeet stems, finely chopped (if using silver beet)
- Prepare Vegan Parmesan Topping
- Prepare 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Make ready 3-4 Tbsp nutritional yeast
- Make ready 1 tsp smoked paprika
- Take 1 tsp salt
- Take 1 tsp dried oregano
In a large pan fry the onion until soft and golden. 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.
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.
Line the tubes up in a baking dish. 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. 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.
So that’s going to wrap it up with this special food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
