Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites food recipes. This time, 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 current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare Cannelloni Pasta (or store bought)
- Get 2 cups high grade flour
- Get 1/2 cup reduced aquafaba (chickpea liquid)
- Prepare 1 Tbsp virgin olive oil
- Prepare Spinach and 'Ricotta' Filling
- Get 1 1/2-2 cups hard tofu crumbled
- Get 1 onion, finely chopped
- Get 3 cloves garlic, crushed
- Make ready 1/4 cup lemon juice
- Take 2 Tbsp olive oil
- Take 1/2 cup soaked cashews
- Make ready 3 Tbsp nutritional yeast
- Prepare 1/2 cup coconut yogurt
- Make ready 1 tsp salt
- Prepare 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Make ready 1 tsp nutmeg
- Get Tomato Sauce
- Take 1 x 700ml jar of Passata
- Make ready 1 onion, finely sliced
- Prepare 2 cloves garlic, finely chopped
- Take Silverbeet stems, finely chopped (if using silver beet)
- Get Vegan Parmesan Topping
- Make ready 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Take 3-4 Tbsp nutritional yeast
- Get 1 tsp smoked paprika
- Make ready 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 for this special food vegan spinach and 'ricotta' cannelloni recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
