Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegan Spinach and 'Ricotta' Cannelloni is one of the most popular of current viral foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Vegan Spinach and 'Ricotta' Cannelloni is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Get Cannelloni Pasta (or store bought)
- Prepare 2 cups high grade flour
- Take 1/2 cup reduced aquafaba (chickpea liquid)
- Make ready 1 Tbsp virgin olive oil
- Prepare Spinach and 'Ricotta' Filling
- Take 1 1/2-2 cups hard tofu crumbled
- Get 1 onion, finely chopped
- Take 3 cloves garlic, crushed
- Get 1/4 cup lemon juice
- Get 2 Tbsp olive oil
- Prepare 1/2 cup soaked cashews
- Take 3 Tbsp nutritional yeast
- Make ready 1/2 cup coconut yogurt
- Prepare 1 tsp salt
- Get 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Make ready 1 tsp nutmeg
- Take Tomato Sauce
- Get 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)
- Make ready Vegan Parmesan Topping
- Take 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Prepare 3-4 Tbsp nutritional yeast
- Prepare 1 tsp smoked paprika
- Prepare 1 tsp salt
- Get 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. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to vegan spinach and 'ricotta' cannelloni cooking. Go on get cooking!
