Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vegan Spinach and 'Ricotta' Cannelloni is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
- Make ready Cannelloni Pasta (or store bought)
- Get high grade flour
- Make ready reduced aquafaba (chickpea liquid)
- Prepare virgin olive oil
- Take Spinach and 'Ricotta' Filling
- Get hard tofu crumbled
- Take onion, finely chopped
- Get garlic, crushed
- Take lemon juice
- Prepare olive oil
- Get soaked cashews
- Get nutritional yeast
- Prepare coconut yogurt
- Make ready salt
- Take spinach leaves or 5 leaves of silverbeet(stems removed)
- Get nutmeg
- Get Tomato Sauce
- Take x 700ml jar of Passata
- Get onion, finely sliced
- Get garlic, finely chopped
- Prepare Silverbeet stems, finely chopped (if using silver beet)
- Make ready Vegan Parmesan Topping
- Take mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Get nutritional yeast
- Get smoked paprika
- Get salt
- Make ready 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’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
