Vegan Spinach and 'Ricotta' Cannelloni

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan spinach and 'ricotta' cannelloni. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Find Vegan And The Latest Information Here! Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something which I have loved my whole 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 can achieve that.

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The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
  1. Take Cannelloni Pasta (or store bought)
  2. Prepare high grade flour
  3. Make ready reduced aquafaba (chickpea liquid)
  4. Get virgin olive oil
  5. Get Spinach and 'Ricotta' Filling
  6. Make ready hard tofu crumbled
  7. Take onion, finely chopped
  8. Prepare garlic, crushed
  9. Prepare lemon juice
  10. Get olive oil
  11. Get soaked cashews
  12. Prepare nutritional yeast
  13. Prepare coconut yogurt
  14. Make ready salt
  15. Take spinach leaves or 5 leaves of silverbeet(stems removed)
  16. Make ready nutmeg
  17. Make ready Tomato Sauce
  18. Prepare x 700ml jar of Passata
  19. Prepare onion, finely sliced
  20. Get garlic, finely chopped
  21. Get Silverbeet stems, finely chopped (if using silver beet)
  22. Get Vegan Parmesan Topping
  23. Make ready mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
  24. Take nutritional yeast
  25. Prepare smoked paprika
  26. Get salt
  27. Take dried oregano

Sauté the onions in oil until they're caramelized. Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper. Cover the pan and leave the spinach to sweat and wilt down, stirring occasionally.

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Steps to make Vegan Spinach and 'Ricotta' Cannelloni:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper. Cover the pan and leave the spinach to sweat and wilt down, stirring occasionally. In a blender, add the ricotta and the spinach and blitz until smooth (and the spinach is even mixed throughout the mix, so it's a nice green colour). Beat the egg in a medium bowl, add the parmesan or vegetarian alternative, then stir in the ricotta and spinach and season. Transfer the mixture to the piping bag and use to fill the cannelloni tubes.

So that is going to wrap this up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!