Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something that I’ve loved my whole life.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner. I am a big fan of Italian food, pizza is probably my favorite meal but pasta is also very much appreciated.
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 cook it.
The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
- Prepare Cannelloni Pasta (or store bought)
- Get 2 cups high grade flour
- Prepare 1/2 cup reduced aquafaba (chickpea liquid)
- Make ready 1 Tbsp virgin olive oil
- Make ready Spinach and 'Ricotta' Filling
- Get 1 1/2-2 cups hard tofu crumbled
- Prepare 1 onion, finely chopped
- Make ready 3 cloves garlic, crushed
- Get 1/4 cup lemon juice
- Prepare 2 Tbsp olive oil
- Get 1/2 cup soaked cashews
- Make ready 3 Tbsp nutritional yeast
- Get 1/2 cup coconut yogurt
- Make ready 1 tsp salt
- Take 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)
- Take Vegan Parmesan Topping
- Make ready 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
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. 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).
Instructions 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.
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. Lay the filled tubes in the baking dish.
So that is going to wrap it up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
